Gastrophysical and chemical characterization of structural changes in cooked squid mantle-Reference-Cited by-同舟云学术

Gastrophysical and chemical characterization of structural changes in cooked squid mantle

Published:2021-10-15 Issue:11 Volume:86 Page:4811-4827
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Schmidt Charlotte Vinther¹^ORCID,Plankensteiner Lorenz²,Clausen Mathias Porsmose³^ORCID,Walhter Anders Runge³^ORCID,Kirkensgaard Jacob Judas Kain¹^ORCID,Olsen Karsten¹^ORCID,Mouritsen Ole G.¹^ORCID

Affiliation:

1. Department of Food Science, Design & Consumer Behavior University of Copenhagen & Taste for Life (Smag for Livet) Frederiksberg Denmark

2. Laboratory of Food Chemistry and Laboratory of Biobased Chemistry and Technology Wageningen University and Research Wageningen The Netherlands

3. SDU Biotechnology, Department of Green Technology University of Southern Denmark Odense M Denmark

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15936

Reference55 articles.

1. Squid – Its potential and status as a U.S. food resource;Ampola V. G.;Marine Fisheries Review,1974

2. Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition

3. Partial protease activity characterization of squid (Todaropsis eblanae) mantle / Caracterización parcial de la actividad proteolítica del manto de pota (Todaropsis eblanae)

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