Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|6|1452-1460

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.6, 2015-06, pp. : 1452-1460

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 558-563

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of ultrasound treatment on physico‐chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 98, Iss. 4, 2018-03 ,pp. : 1522-1529

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 96, Iss. 1, 2016-01 ,pp. : 287-294

John Wiley & Sons Inc

Access to resources Recommend Favorite

Protein hydrolysate from tilapia frame: antioxidant and angiotensin I converting enzyme inhibitor properties

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 6, 2015-06 ,pp. : 1436-1444

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Cross‐Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate‐Yellow Alkaline Noodles Prepared by Retort Processing

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1187-1197

John Wiley & Sons Inc

Access to resources Recommend Favorite