Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)-Reference-Cited by-同舟云学术

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Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)

Published:2019-11 Issue: Volume:298 Page:125087
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yifeng,Bi Yuge,Wang Qi,Cheng Ka-Wing,Chen Feng

Funder

Special National Key Research and Development Plan of China

The Key Research and Development Program of Guangdong Province

Postdoctoral Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Official methods of analysis;AOAC,1995

2. The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation;Armenteros;Meat Science,2016

3. Extraction of muscle proteins and gelatine from cod head;Arnesen;Process Biochemistry,2006

4. Functional characterization of cod Cath, the mature cathelicidin antimicrobial peptide from Atlantic cod (Gadus morhua);Broekman;Peptides,2011

5. Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review;Chang;Journal of Functional Foods,2016

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