158 related articles for article (PubMed ID: 28873601)
1. Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince.
Jenkelunas PJ; Li-Chan ECY
Food Chem; 2018 Jan; 239():535-543. PubMed ID: 28873601
[TBL] [Abstract][Full Text] [Related]
2. Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince.
Cheung IW; Liceaga AM; Li-Chan EC
J Food Sci; 2009 Oct; 74(8):C588-94. PubMed ID: 19799654
[TBL] [Abstract][Full Text] [Related]
3. Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod.
Korzeniowska M; Cheung IW; Li-Chan EC
Food Chem; 2013 Jun; 138(2-3):1967-75. PubMed ID: 23411332
[TBL] [Abstract][Full Text] [Related]
4. Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince.
Nikoo M; Benjakul S; Xu X
Food Chem; 2015 Aug; 181():295-303. PubMed ID: 25794753
[TBL] [Abstract][Full Text] [Related]
5. Functional and antioxidative properties of protein hydrolysates from Cape hake by-products prepared by three different methodologies.
Pires C; Clemente T; Batista I
J Sci Food Agric; 2013 Mar; 93(4):771-80. PubMed ID: 22806771
[TBL] [Abstract][Full Text] [Related]
6. Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific Hake ( Merluccius productus ) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation.
Samaranayaka AG; Kitts DD; Li-Chan EC
J Agric Food Chem; 2010 Feb; 58(3):1535-42. PubMed ID: 20085275
[TBL] [Abstract][Full Text] [Related]
7. Optimizing angiotensin I-converting enzyme inhibitory activity of Pacific hake (Merluccius productus) fillet hydrolysate using response surface methodology and ultrafiltration.
Cinq-Mars CD; Li-Chan EC
J Agric Food Chem; 2007 Nov; 55(23):9380-8. PubMed ID: 17929886
[TBL] [Abstract][Full Text] [Related]
8. Washing and cryoprotectant effects on frozen storage of spent hen surimi.
Nowsad AA; Huang WF; Kanoh S; Niwa E
Poult Sci; 2000 Jun; 79(6):913-20. PubMed ID: 10875776
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
Bigelow W; Lee CM
J Food Sci; 2007 Jan; 72(1):C056-64. PubMed ID: 17995873
[TBL] [Abstract][Full Text] [Related]
10. Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage.
Yu Q; Liu J; Liu Y; Zheng Y; Pi R; Mubango E; Tan Y; Luo Y; Hong H
Food Res Int; 2022 Nov; 161():111880. PubMed ID: 36192913
[TBL] [Abstract][Full Text] [Related]
11. Prevention of denaturation of freshwater crayfish muscle subjected to different freeze-thaw cycles by gelatin hydrolysate.
Yasemi M
Food Chem; 2017 Nov; 234():199-204. PubMed ID: 28551225
[TBL] [Abstract][Full Text] [Related]
12. Investigations into inhibitor type and mode, simulated gastrointestinal digestion, and cell transport of the angiotensin I-converting enzyme-inhibitory peptides in Pacific hake (Merluccius productus) fillet hydrolysate.
Cinq-Mars CD; Hu C; Kitts DD; Li-Chan EC
J Agric Food Chem; 2008 Jan; 56(2):410-9. PubMed ID: 18163568
[TBL] [Abstract][Full Text] [Related]
13. Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added.
Ramadhan K; Huda N; Ahmad R
Poult Sci; 2012 Jul; 91(7):1703-8. PubMed ID: 22700518
[TBL] [Abstract][Full Text] [Related]
14. Enzymatic hydrolysis of blue whiting (Micromesistius poutassou); functional and bioactive properties.
Geirsdottir M; Sigurgisladottir S; Hamaguchi PY; Thorkelsson G; Johannsson R; Kristinsson HG; Kristjansson MM
J Food Sci; 2011; 76(1):C14-20. PubMed ID: 21535642
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi.
Lin J; Hong H; Zhang L; Zhang C; Luo Y
Food Chem; 2019 Nov; 298():124868. PubMed ID: 31260976
[TBL] [Abstract][Full Text] [Related]
16. Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage.
Pita-Calvo C; Guerra-Rodríguez E; Saraiva JA; Aubourg SP; Vázquez M
Food Res Int; 2018 Oct; 112():233-240. PubMed ID: 30131133
[TBL] [Abstract][Full Text] [Related]
17. Bitterness of fish protein hydrolysate and its debittering prospects.
Idowu AT; Benjakul S
J Food Biochem; 2019 Sep; 43(9):e12978. PubMed ID: 31489658
[TBL] [Abstract][Full Text] [Related]
18. Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage.
Zhang Y; Yu Q; Liu Y; Sun X; Li Q; Fan H; Benjakul S; Tan Y; Luo Y; Hong H
J Food Sci; 2023 Nov; 88(11):4560-4573. PubMed ID: 37815500
[TBL] [Abstract][Full Text] [Related]
19. Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongatus) during frozen storage in the absence or presence of cryoprotectants.
Sultanbawa Y; Li-Chan EC
J Agric Food Chem; 2001 Oct; 49(10):4716-25. PubMed ID: 11600013
[TBL] [Abstract][Full Text] [Related]
20. Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua).
Badii F; Howell NK
J Agric Food Chem; 2002 Mar; 50(7):2053-61. PubMed ID: 11902956
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
