The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick-Reference-Cited by-同舟云学术

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The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick

Published:2014-04-30 Issue:2 Volume:34 Page:192-199
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Jin Sang-Keun,Hwang Jin-Won,Moon Sungsil,Choi Yeung-Joon,Kim Gap-Don,Jung Eun-Young,Yang Han-Sul

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201414753676406.pdf

Reference35 articles.

1. Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins

2. DIETARY CONJUGATED LINOLEIC ACID IN HEALTH: Physiological Effects and Mechanisms of Action

3. Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass

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

5. [30] Microsomal lipid peroxidation

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1. Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins;Journal of Polymers and the Environment;2019-03-04

2. High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films;Food Hydrocolloids;2018-11

3. Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins;Journal of Food Engineering;2017-12

4. Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins;International Journal of Food Engineering;2017-09-07

5. Determination of calcium content in mechanically separated meat;IOP Conference Series: Earth and Environmental Science;2017-09

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