Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber-Reference-Cited by-同舟云学术

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Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber

Published:2021-10-11 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Liu Jingyi¹^ORCID,Chen Shengyuan¹,Jiang Xiaoming¹²,Xue Changhu¹²³,Cao Honghua¹,Liu Danping¹,Sun Xun¹

Affiliation:

1. College of Food Science and Engineering Ocean University of China Qingdao China

2. Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation Qingdao China

3. Qingdao National Laboratory for Marine Science and Technology Qingdao China

Funder

Central University Basic Research Fund of China

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.15985

Reference34 articles.

1. Combined effects of Laminaria japonica and transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages

2. Fast and sensitive collagen quantification by alkaline hydrolysis/hydroxyproline assay

3. Separation, purification, anticoagulant activity and preliminary structural characterization of two sulfated polysaccharides from sea cucumber Acaudina molpadioidea and Holothuria nobilis

4. FAO. (2019).Cultured aquatic species information programme.Stichopus japonicus.http://www.fao.org/fishery/statistics/global‐production/en

5. Effect of virgin coconut oil on properties of surimi gel

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