Effect of rice bran hydrolysates on physicochemical and antioxidative characteristics of fried fish cakes during repeated freeze-thaw cycles-Reference-Cited by-同舟云学术

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Effect of rice bran hydrolysates on physicochemical and antioxidative characteristics of fried fish cakes during repeated freeze-thaw cycles

Published:2019-12 Issue: Volume:32 Page:100471
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Supawong Supattra,Park Jae W.,Thawornchinsombut Supawan

Funder

Research and Researchers for Industries

OSU Seafood Research & Education Center

Oregon State University, Astoria, Oregon, USA

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference45 articles.

1. Purification and characterisation of antioxidative peptides from unfractionated rice bran protein hydrolysatess;Adebiyi;International Journal of Food Science and Technology,2009

2. Official methods of analysis;AOAC,2000

3. Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods;Athaillah;Food Bioscience,2016

4. Chemical deterioration of frozen bovine muscle at 4 C;Awad;Journal of Food Science,1968

5. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Analytical Biochemistry,1996

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