Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products

Author:

Nikoo Mehdi,Benjakul Soottawat,Rahmanifarah Kaveh

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference70 articles.

1. On the relation between water pools and water holding capacity in cod muscle;Andersen;Journal of Aquatic Food Product Technology,2004

2. Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): A low-field 1H NMR study;Aursand;Journal of Agricultural and Food Chemistry,2008

3. Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua);Badii;Journal of Agricultural Food Chemistry,2002

4. Fish gelatin;Benjakul,2012

5. Impacts of freezing and frozen storage on quality changes of seafoods;Benjakul,2011

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