Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process-Reference-Cited by-同舟云学术

Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process

Published:2021-10 Issue:10 Volume:14 Page:103365
ISSN:1878-5352
Container-title:Arabian Journal of Chemistry
language:en
Short-container-title:Arabian Journal of Chemistry

Author:

Lekjing Somwang,Venkatachalam Karthikeyan^ORCID,Wangbenmad Chutima

Funder

Thailand Science Research and Innovation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference62 articles.

1. Variation in Nutrient Composition of Seafood from North West Africa: Implications for Food and Nutrition Security;Aakre;Foods,2020

2. Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment;Ahmad;J. Food Eng.,2019

3. Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties;Alberti;LWT - Food Sci. Technol.,2016

4. A review on mechanisms and commercial aspects of food preservation and processing;Amit;Agric. Food Secur,2017

5. Effect of heat treatment and enzymatic protein hydrolysis on the degree of hydrolysis and physicochemical properties of edible bird's nest;Amiza;Food Res.,2019

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lipid profile and antioxidant activities of mud crab ( Scylla olivacea ) extract obtained from muscle and hepatopancreas;CyTA - Journal of Food;2024-06-07

2. Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking;Foods;2024-01-26

3. Umami-enhancing effect of mushroom stocks on Japanese fish stock based on the equivalent umami concentration (EUC) value;International Journal of Gastronomy and Food Science;2023-12

4. Perch essence prevents cell death to improve skeletal muscle mass and strength: Evidence from in vitro and human model;Functional Foods in Health and Disease;2023-10-30

5. A quasi-energetically costless novel food preservation methodology: Moderate pressure pasteurisation followed by hyperbaric storage, both at room temperature;Applied Food Research;2023-06