Development of Salmon Protein Based Shelf Stable Snacks and Improving Their Storage Quality Using <i>Solanum nigrum</i>, a Natural Immune Booster-Reference-Cited by-同舟云学术

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Development of Salmon Protein Based Shelf Stable Snacks and Improving Their Storage Quality Using Solanum nigrum, a Natural Immune Booster

Published:2022-05-31 Issue:6 Volume:31 Page:578-590
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Tanwar Anita¹,Kumar Sunil¹,Bhat Zuhaib F.¹,Hunoor Saba¹,Naqvi Zahra²,Jayawardena Reshan³

Affiliation:

1. Division of Livestock Products Technology, SKUAST-J, Jammu, India

2. School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Wagga Wagga, Australia

3. Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2081950

Reference73 articles.

1. Aggarwal M 2020. Healthy snacking is changing the face of snacking in India. [accessed 2021 May 3]. http://www.businessworld.in/article/Healthy-Snacking-Is-Changing-The-Face-Of-Snacking-In-India/11-12-2020-352536/.

2. “Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product”

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1. Plant proteins and their digestibility;Processing Technologies and Food Protein Digestion;2023

2. Functional proteins through green refining of seafood side streams;Frontiers in Nutrition;2022-08-25

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