Special issue on “marine food innovation”
Author:
Affiliation:
1. College of Maritime Studies and Management Chiang Mai University Samut Sakon Thailand
2. Food Innovation and Packaging Center (FIN) Chiang Mai University Chiang Mai Thailand
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16624
Reference29 articles.
1. Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour ( Epinephelus coioides ) fillets
2. Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory;Ayati S.;Journal of Food Processing and Preservation,2021
3. Bioink hydrogel from fish scale gelatin blended with alginate for 3D‐bioprinting application
4. Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage
5. Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life;Costa de Quadros C.;Journal of Food Processing and Preservation,2020
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