Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus ) fillets during cold storage-Reference-Cited by-同舟云学术

Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus ) fillets during cold storage

Published:2018-11-16 Issue:5 Volume:99 Page:2158-2164
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bakry Amr M¹²³^ORCID,Ma Chang¹²,Xiong Shanbai¹²,Yin Tao¹²,Zhang Binjia¹²,Huang Qilin¹²

Affiliation:

1. College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University; Wuhan China

2. The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing; Wuhan China

3. Department of Dairy Science, Faculty of Agriculture; Suez Canal University; Ismailia Egypt

Funder

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9408/fullpdf

Reference32 articles.

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3. Chitosan application for active bio-based films production and potential in the food industry: review;Aider;LWT - Food Sci Technol,2010

4. Gallyl chitooligosaccharides inhibit intracellular free radical-mediated oxidation;Ngo;Food Chem,2011

5. Study of the tyramine/glucose Maillard reaction: variables, characterization, cytotoxicity and preliminary application;Jiang;Food Chem,2018

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