Lv43
480 积分 2024-10-08 加入
Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
6天前
已完结
Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent
6天前
已完结
Effect of plant extracts on quality characteristics and shelf-life of cold-marinated shrimp (Parapenaeus longirostris, Lucas, 1846) under refrigerated storage
6天前
已完结
Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei)
6天前
已完结
Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality
6天前
已完结
Pacific white shrimp (Litopenaus vannamei) treated with chitooligosaccharide-catechin conjugate with the aid of prior pulse electric field and vacuum impregnation: Quality and microbial diversity during refrigerated storage
6天前
已完结
Tenderization of giant squid (Dosidicus gigas) meat pretreated with pulsed electric field and Asian seabass trypsin with the aid of vacuum impregnation
10天前
已完结
Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas)
10天前
已完结
Physicochemical and functional changes in jumbo squid (Dosidicus gigas) mantle muscle during ice storage
10天前
已完结
Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
27天前
已完结
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