Thermal processing implications on the digestibility of meat, fish and seafood proteins-Reference-Cited by-同舟云学术

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Published:2021-08-04 Issue:5 Volume:20 Page:4511-4548
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bhat Zuhaib F.¹^ORCID,Morton James D.²,Bekhit Alaa El‐Din A.³^ORCID,Kumar Sunil¹,Bhat Hina F.⁴^ORCID

Affiliation:

1. Division of Livestock Products Technology SKUAST of Jammu India

2. Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences Lincoln University Christchurch Lincoln New Zealand

3. Department of Food Sciences University of Otago Dunedin New Zealand

4. Division of Biotechnology SKUAST of Kashmir India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12802

Reference267 articles.

1. “Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product”

2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

3. Effects of cooking methods on physicochemical and nutritional properties of persian sturgeon Acipenser persicus fillet;Alipour H. J.;International Aquatic Research,2010

4. Non-enzymatic glycation and glycoxidation protein products in foods and diseases: An interconnected, complex scenario fully open to innovative proteomic studies

5. Microstructural changes in m. rectus abdominis bovine muscle after heating

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