Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions-Reference-Cited by-同舟云学术

Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions

Published:2018-10 Issue: Volume:83 Page:326-339
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kchaou Hela,Benbettaïeb Nasreddine,Jridi Mourad,Abdelhedi Ola,Karbowiak Thomas,Brachais Claire-Hélène,Léonard Marie-Laure,Debeaufort Frédéric^ORCID,Nasri Moncef

Funder

Ministry of Higher Education and Scientific Research

Regional Council of Bourgogne Franche-Comté

FEDER

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

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3. Quantitative screening of protein biomarkers of early glycation, advanced glycation, oxidation and nitrosation in cellular and extracellular proteins by tandem mass spectrometry multiple reaction monitoring;Ahmed;Biochemistry Society Transactions,2003

4. Impact of electron beam irradiation on fish gelatin film properties;Benbettaïeb;Food Chemistry,2016

5. Effects of plasticizer concentration and type on moisture content in gelatin films;Bergo;Food Hydrocolloids,2013

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