Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate )-Reference-Cited by-同舟云学术

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate )

Published:2018-05-24 Issue:5 Volume:6 Page:1317-1327
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mohibbullah Md.¹²,Won Na Eun¹³,Jeon Jong-Hoe⁴,An Jeong Hyeon¹,Park Yeseul¹,Kim Hari¹,Bashir Khawaja Muhammad Imran¹²,Park Sun-Mee¹,Kim Young Soo⁴,Yoon Sung-Joon⁴,Sohn Jae Hak¹³,Kim Andre⁵,Choi Jae-Suk¹³^ORCID

Affiliation:

1. Seafood Research Center; IACF; Silla University; Seo-gu Busan Korea

2. Research Center for Extremophiles and Microbiology; College of Medical and Life Sciences; Silla University; Sasang-gu Busan Korea

3. Major in Food Biotechnology; Division of Bioindustry; College of Medical and Life Sciences; Silla University; Sasang-gu Busan Korea

4. EBADA Fishery Co. Ltd.; Seo-gu Busan Korea

5. Major in Pharmaceutical Engineering; Division of Bioindustry; College of Medical and Life Sciences; Silla University; Sasang-gu Busan Korea

Funder

Ministry of Trade, Industry, and Energy (MOTIE), Korea

Korea Institute for Advancement of Technology

National Research Foundation of Korea

Center for Women in Science, Engineering and Technology

H2020 LEIT Information and Communication Technologies

Program for Returners into R&D

Publisher

Wiley

Subject

Food Science

Reference34 articles.

1. Population genetic structure of Korean pen shell (Atrina pectinata) in Korea inferred from microsatellite marker analysis;An;Genes and Genomics,2012

2. Seasonal variations in biochemical components of the visceral mass and adductor muscle in the pen shell, Atrina pectinata;Baik;Fisheries and Aquatic Sciences,2001

3. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research;Bashir;Journal of Food Quality,2017

4. Antioxidant properties of Scomber japonicas hydrolysates prepared by enzymatic hydrolysis;Bashir;Journal of Aquatic Food Product Technology,2018

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