Characterization of protease and effects of temperature and salinity on the biochemical changes during fermentation of Antarctic krill-Reference-Cited by-同舟云学术

Characterization of protease and effects of temperature and salinity on the biochemical changes during fermentation of Antarctic krill

Published:2017-03-01 Issue:11 Volume:97 Page:3546-3551
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Fan Yan¹,Tian Lili¹,Xue Yong¹,Li Zhaojie¹,Hou Hu¹,Xue Changhu¹

Affiliation:

1. College of Food Science and Engineering; Ocean University of China; Qingdao PR China

Funder

National Natural Science of China

Shandong Province Science and Technology

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

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2. Gelation of protein recovered from whole Antarctic krill (Euphausia superba) by isoelectric solubilization/precipitation as affected by functional additives;Chen;J Agric Food Chem,2007

3. WHO/FAO/UNU Protein and Amino Requirements in Human Nutrition . Report of a Joint WHO/FAO/UNU Expert Consultation. WHO Technical Report Series 935. World Health Organization, Geneva 2007

4. The utilization of Antarctic krill for human food;Suzuki;Food Rev Int,1990

5. Krill oil reduces intestinal inflammation by improving epithelial integrity and impairing adherent-invasive Escherichia coli pathogenicity;Costanzo;Dig Liver Dis,2016

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