Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes-Reference-Cited by-同舟云学术

Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

Published:2021-12-11 Issue:2 Volume:57 Page:1161-1172
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sripokar Pakteera¹,Hansen Egon Bech²^ORCID,Zhang Yi³,Maneerat Suppasil⁴,Klomklao Sappasith⁵^ORCID

Affiliation:

1. Biotechnology Program Faculty of Agro and Bio Industry Thaksin University Phatthalung Campus Phatthalung 93210 Thailand

2. National Food Institute Technical University of Denmark 2800 Kgs. Lyngby Denmark

3. IPREM E2S UPPA CNRS Université de Pau et des Pays de l’Adour Pau 64000 France

4. Department of Industrial Biotechnology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand

5. Department of Food Science and Technology Faculty of Agro and Bio Industry Thaksin University Phatthalung Campus Phatthalung 93210 Thailand

Funder

National Research Council of Thailand

Thaksin University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15484

Reference39 articles.

1. Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

2. Hydrolysis of raw fish proteins extracts by Carnobacterium maltaromaticum strains isolated from Argentinean freshwater fish

3. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation;Dissaraphong S.;Bioresource Technology,2006

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