Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi-Reference-Cited by-同舟云学术

Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi

Published:2019-08-15 Issue:8 Volume:28 Page:808-820
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Sharma Sanjeev¹,Majumdar R. K.¹,Siddhnath K.¹,Mehta N. K.¹,Saha Apurba¹,Gupta Shubham¹

Affiliation:

1. College of Fisheries, CAU (I), Lembucherra, Tripura

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1651807

Reference45 articles.

1. Effects of fish oil on hypertension, plasma lipids, and tumor necrosis factor-α in rats with sucrose-induced metabolic syndrome

2. Effect of pectins on the gelling properties of surimi from silver carp

3. Journal of the Science of Food and Agriculture

4. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

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