Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers-Reference-Cited by-同舟云学术

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Published:2019-02-07 Issue:3 Volume:42 Page:e12999
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Hauzoukim ¹,Martin Xavier K.A.¹^ORCID,Kannuchamy Nagalakshmi¹,Balange Amjad¹,Gudipati Venkateshwarlu²

Affiliation:

1. Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India

2. Education DivisionIndian Council of Agricultural Research New Delhi India

Funder

Indian Council of Agricultural Research

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12999

Reference50 articles.

1. Effect of chitosan and chitosan‐nanoparticles as active coating on microbiological characteristics of fish fingers;Abdou E. S.;International Journal of Applied Science and Technology,2012

2. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product

3. A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS

4. Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists' Association (WEFTA)

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