Characterisation of fish tofu fortified with skipjack tuna ( <i>Katsuwonus pelamis</i> ) eyeball scleral cartilage biocalcium-Reference-Cited by-同舟云学术

Characterisation of fish tofu fortified with skipjack tuna ( Katsuwonus pelamis ) eyeball scleral cartilage biocalcium

Published:2022-08-15 Issue:10 Volume:57 Page:6711-6721
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Pudtikajorn Khamtorn¹,Sae‐leaw Thanasak¹,Buamard Natchaphol¹,Zhou Aimei²^ORCID,Ma Lukai³,Benjakul Soottawat¹^ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand

2. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science South China Agricultural University Guangzhou China

3. College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16022

Reference49 articles.

1. Effect of the substitution of pork grease by pre‐emulsion of soy isolate (Glycine max) with palm oil (Elaeis guineensis) on the textural, functional, colour and organoleptic properties of a sticky type salicum emulsion;Barragan P.R.;Indian Journal of Science and Technology,2018

2. Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder

3. Characteristics of Biocalcium Powders from Pre-Cooked Tongol (Thunnus tonggol) and Yellowfin (Thunnus albacores) Tuna Bones

Cited by 6 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. Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification;Foods;2024-03-14

2. Functional Ingredients from Seafood Processing Wastes: Protein Hydrolysate and Biocalcium;Turkish Journal of Fisheries and Aquatic Sciences;2024-01-12

3. Nutritional quality analysis of high-moisture extrudates containing mixed proteins from soy and surimi;Sustainable Food Technology;2024

4. Chemical Compositions and Characteristics of Biocalcium from Asian Sea Bass (Lates calcarifer) Scales as Influenced by Pretreatment and Heating Processes;Foods;2023-07-13

5. Use of psyllium husk powder: Effects on emulsion stabilised by fish muscle proteins and gel characteristics of fish tofu;International Journal of Food Science & Technology;2023-06-10