Effects of ultrasound on the structural and functional properties of sheep bone collagen

Author:

Hu Guanhua,Li Xiaotong,Su Rina,Corazzin Mirco,Liu Xuemin,Dou Lu,Sun Lina,Zhao Lihua,Su Lin,Tian Jianjun,Jin Ye

Funder

Inner Mongolia Agriculture University

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference56 articles.

1. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review;Jayathilakan;J. Food Sci. Tech.,2012

2. High intensity ultrasound effects on meat brining;Carcel;Meat Sci.,2007

3. Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry;Zhang;J. Chromatography B,2013

4. Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin;Liu;Food Chem.,2015

5. Antioxidant and antimicrobial activity of peptides extracted from meat by-products: a Review;Borrajo;Food Anal. Method.,2019

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