Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry-Reference-Cited by-同舟云学术

Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry

Published:2021-01-28 Issue:4 Volume:29 Page:753-768
ISSN:2330-8249
Container-title:Reviews in Fisheries Science & Aquaculture
language:en
Short-container-title:Reviews in Fisheries Science & Aquaculture

Author:

Tavakoli Samad¹^ORCID,Luo Yongkang¹^ORCID,Regenstein Joe M.²^ORCID,Daneshvar Ehsan³^ORCID,Bhatnagar Amit³^ORCID,Tan Yuqing¹^ORCID,Hong Hui¹⁴^ORCID

Affiliation:

1. Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

2. Department of Food Science, Cornell University, Ithaca, New York, 14853-7201, USA

3. Department of Separation Science, LUT School of Engineering Science, LUT University, Sammonkatu 12, FI-50130, Mikkeli, Finland

4. Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, China

Publisher

Informa UK Limited

Subject

Management, Monitoring, Policy and Law,Aquatic Science,Ecology, Evolution, Behavior and Systematics

Link

https://www.tandfonline.com/doi/pdf/10.1080/23308249.2021.1873244

Reference76 articles.

1. CHARACTERIZATION OF SALMON (ONCORHYNCHUS KETA) AND STURGEON (ACIPENSER TRANSMONTANUS) CAVIAR PROTEINS

2. Inactivation of Listeria innocua in Nisin-Treated Salmon (Oncorhynchus keta) and Sturgeon (Acipenser transmontanus) Caviar Heated by Radio Frequency

3. A very rare case of allergy to beluga caviar

4. Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

5. Fish mislabelling in France: substitution rates and retail types

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