Processing and Digestion of Press Juices from Different Fish Muscles; Temperature and Lyophilization Effects on Their Anti-Oxidative Properties-Reference-Cited by-同舟云学术

Processing and Digestion of Press Juices from Different Fish Muscles; Temperature and Lyophilization Effects on Their Anti-Oxidative Properties

Published:2019-04-24 Issue:5 Volume:28 Page:519-530
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Raizi Poulheria¹,Vareltzis Patroklos²^ORCID,Petridis Dimitrios¹

Affiliation:

1. Food Technology Department, Alexandrian Institute of Technology, Thessaloniki, Greece

2. Chemical Engineering Department, Laboratory of Food Industries & Αgricultural Industries Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1604599

Reference41 articles.

1. Effects of iron, ascorbate, meat and casein on the antioxidant capacity of green tea under conditions of in vitro digestion

2. Protein Stability During Freezing: Separation of Stresses and Mechanisms of Protein Stabilization

3. Fishery discard consumption rate and scavenging activity in the northwestern Mediterranean Sea

4. Use of a free radical method to evaluate antioxidant activity

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