Antioxidative and antimicrobial effects of low molecular weight shrimp chitosan and its derivatives on seasoned‐dried Pangasius fillets-Reference-Cited by-同舟云学术

Antioxidative and antimicrobial effects of low molecular weight shrimp chitosan and its derivatives on seasoned‐dried Pangasius fillets

Published:2021-08-03 Issue:10 Volume:56 Page:5119-5129
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Binh Nguyen Thi Thanh¹,Bao Huynh Nguyen Duy²^ORCID,Prinyawiwatkul Witoon³^ORCID,Trung Trang Si²

Affiliation:

1. Food Engineering Technology Department Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City No. 12 Nguyen Van Bao Street, Ward 4, Go Vap District Ho Chi Minh City Vietnam

2. Faculty of Food Technology Nha Trang University 02 Nguyen Dinh Chieu Street Nha Trang Vietnam

3. School of Nutrition and Food Sciences Louisiana State University Baton Rouge LA 70803 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15280

Reference68 articles.

1. Fenton reaction applied for determining antioxidative activity;Bao H.N.D.;Journal of Fisheries Science and Technology,2014

2. Antioxidative activities of hydrophilic extracts prepared from the fruiting body and spent culture medium of Flammulina velutipes

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