Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity-Reference-Cited by-同舟云学术

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Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity

Published:2021-11-29 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Bu Ying¹,Liu Yingnan¹,Luan Hongwei¹,Zhu Wenhui¹^ORCID,Li Xuepeng¹^ORCID,Li Jianrong¹

Affiliation:

1. College of Food Science and Engineering Bohai University. Jinzhou Liaoning China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11658

Reference50 articles.

1. Enhancement of fish sauce quality by application of nanofiltration;Quoc DL;LWT‐Food Sci Technol,2021

2. Effect of fatty acids on the flavor formation of fish sauce

3. Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter

4. Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy

5. Biochemical changes associated with anchovy autolysis process;Xu W;Food Sci Technol‐Brazil,2010

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1. Identification and molecular mechanism of novel antioxidant peptide from fish sauce: A combined quantum chemistry and molecular simulation;Food Chemistry;2025-01

2. Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings;Food Bioscience;2024-04

3. The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation;Foods;2023-10-29

4. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers;Comprehensive Reviews in Food Science and Food Safety;2023-07-17

5. Dynamic changes of active substances of rice, Pueraria and yam fermentation by Monascus ruber;LWT;2023-06

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