Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage
Author:
Affiliation:
1. Yunnan Institute of Food Safety Kunming University of Science and Technology Kunming China
2. China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Technology and Business University Beijing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14043
Reference26 articles.
1. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets
2. Mixes of plant oils as fish oil substitutes for Nile tilapia at optimal and cold suboptimal temperature
3. Edible films and coatings in seafood preservation: A review
4. Composite pullulan-whey protein nanofibers made by electrospinning: Impact of process parameters on fiber morphology and physical properties
5. INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)
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