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Study of the combined effects of a gelatin-derived cryoprotective peptide and a non-peptide antioxidant in a fish mince model system

2015

Nikoo, Mehdi | Joe Mac RegensteinauthorDepartment of Food Science, Cornell University, Ithaca, NY, USA | Mohammad Reza GhomiauthorDepartment of Fisheries Sciences, Islamic Azad University-Tonekabon Branch, Tonekabon 46817, Iran | Soottawat BenjakulauthorDepartment of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand | Na YangauthorState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China | Xueming XuauthorState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China


Bibliographic information
Other Subjects
Thiobarbituric acid-reactive substances; Proalaglytyr; Peroxide value; Cryoprotection; Freeze-thaw processing; Myosin heavy chains; Freeze-thaw cycles; Fish mince; Non-peptide antioxidant
Language
English
Type
Text; Journal Article

2016-11-15
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