Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients-Reference-Cited by-同舟云学术

Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients

Published:2020-08 Issue: Volume:320 Page:126649
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wessels M.L.J.,Azzollini D.,Fogliano V.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins;Azzollini;LWT,2018

3. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze–thaw cycles;Benjakul;Journal of the Science of Food and Agriculture,2000

4. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand;Benjakul;Food Hydrocolloids,2005

5. The reaction of myosin with malonaldehyde;Buttkus;Journal of Food Science,1967

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