Physicochemical and sensory characteristics of pasta enriched with blue whiting ( <i>Micromesistius poutassou</i> ) fish protein hydrolysate-Reference-Cited by-同舟云学术

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Physicochemical and sensory characteristics of pasta enriched with blue whiting ( Micromesistius poutassou ) fish protein hydrolysate

Published:2023-01-14 Issue:5 Volume:58 Page:2782-2789
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Khodaei Diako¹^ORCID,Forde Aisling¹,Noci Francesco¹^ORCID,Ryan Lisa¹^ORCID

Affiliation:

1. Atlantic Technological University ATU Galway City, Old Dublin Road Galway H91 T8NW Ireland

Funder

Department of Agriculture, Food and the Marine, Ireland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16278

Reference40 articles.

1. Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food

2. Updated Methods for Seed Shape Analysis

3. The influence of a (1?3)(1?4)-?-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta

4. Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fish protein‐supplemented pasta and its technological aspects;International Journal of Food Science & Technology;2024-09-10

2. Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification;Foods;2024-08-23

3. Potential of fish bioactive peptides for the prevention of global pandemic non-communicable disease: production, purification, identification, and health benefits;Discover Food;2024-05-30

4. Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry;Critical Reviews in Food Science and Nutrition;2023-05-15

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