Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties-Reference-Cited by-同舟云学术

Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties

Published:2015-06-25 Issue:5 Volume:96 Page:1609-1617
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wang Hao-Lun¹,Chou Chung-Hsi²,Yu Yu-Shan³,Hsu Chin-Lin⁴,Wang Sheng-Yao⁵,Ko Yi-Feng¹⁶,Chen Yi-Chen¹

Affiliation:

1. Department of Animal Science and Technology; National Taiwan University; Taipei 106 Taiwan

2. School of Veterinary Medicine; National Taiwan University; Taipei 106 Taiwan

3. Health Bureau of Taichung City Government; Taichung 420 Taiwan

4. School of Nutrition; Chung-Shan Medical University; Taichung 402 Taiwan

5. Experimental Farm, Collage of Bioresources and Agriculture; National Taiwan University; Taipei 106 Taiwan

6. Seafood Technology Division; Fish Research Institute; Council of Agriculture Keelung 202 Taiwan

Funder

Council of Agriculture, Executive Yuan, Taiwan

National Science Council, Taiwan

Publisher

Wiley

Subject

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

Reference38 articles.

1. Tenderizing spent fowl meat with calcium chloride. 1. Effects of delivery method and tumbling;Nurmahmudi and Sams AR;Poultry Sci,1997

2. Council of Agriculture, Executive Yuen, Taiwan. Food Supply & Utilization 2013, Chapter IV 2014 http://agrstat.coa.gov.tw/sdweb/public/book/Book.aspx

3. Mince from seafood processing by-product and surimi as food ingredients

4. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes;Balange;Food Hydrocolloids,2009

5. Alternatives for efficient and sustainable production of surimi: a review;Martín-Sánchez;Compr Rev Food Sci Food Saf,2009

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food;Food Chemistry;2025-01

2. Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils;Foods;2024-01-29

3. Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics;International Journal of Biological Macromolecules;2023-12

4. The Circular Economy Potential of Spent Hens’ Co-Products and By-Products in Italy by Material Flow Analysis;Environments;2023-08-02

5. Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly;Journal of Food Engineering;2022-11