Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV‐C irradiation stress-Reference-Cited by-同舟云学术

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Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV‐C irradiation stress

Published:2019-12-02 Issue:1 Volume:8 Page:170-178
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cao Wenhong¹²³^ORCID,Tian Shen¹,Wang He¹,Zhang Chaohua¹²³,Yuan Jianjun⁴⁵

Affiliation:

1. College of Food Science and Technology Guangdong Ocean University Zhanjiang China

2. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Zhanjiang China

3. Province Engineering Laboratory for Marine Biological Products Zhanjiang China

4. College of Oceanology and Food Science Quanzhou Normal University Quanzhou China

5. Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae Quanzhou China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1288

Reference27 articles.

1. Usage of immobilized papain for enzymatic hydrolysis of proteins

2. Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities

3. A kinetic model for hydrolysis of whey proteins by cardosin A extracted from Cynara cardunculus

4. Protein Hydrolysates from Pacific Whiting Solid Wastes

5. Ultraviolet irradiation improves gel strength of fish gelatin

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1. Comparative study on the composition and characteristics of giant river prawn (Macrobrachium rosenbergii) cultured using an alternative vertical-recirculating aquaculture system (RAS) and traditional pond: Organoleptic and nutritional aspects;Aquaculture;2024-10

2. Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C;Vietnam Journal of Chemistry;2024-02-23

3. Ultraviolet irradiation effect on characteristics of protease enzyme from African catfish (Clarias sp.) intestines;IOP Conference Series: Earth and Environmental Science;2023-12-01

4. Maximizing crustaceans (shrimp, crab, and lobster) by-products value for optimum valorization practices: A comparative review of their active ingredients, extraction, bioprocesses and applications;Journal of Advanced Research;2023-11

5. Effects of high-voltage electrostatic field (HVEF) on frozen shrimp (Solenocera melantho) based on UPLC-MS untargeted metabolism;Food Chemistry;2023-06

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