Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12336
Abstract: BACKGROUND This study aims to investigate the effects of large yellow croacker (Larimichthys crocea) roe protein hydrolysate (LYCPH)-polyphenol (catechin [CA], gallic acid [GA] and tannic acid [TA]) conjugates on the oxidative stability of fish oil… read more here.
Keywords: fish oil; properties fish; oil; lycph polyphenol ... See more keywords
Time-dependent evolution of properties of fish gelatin edible films enriched with carvacrol during storage
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.03.020
Abstract: Abstract The temporal stability of the physicochemical, antibacterial and antioxidant properties of fish gelatin (FG) films plasticized by glycerol (20% w/w) and supplemented with carvacrol (CRV) obtained by casting and stored at 65% RH and… read more here.
Keywords: edible films; storage; properties fish; crv ... See more keywords
Microwave processing technology influences the functional and structural properties of fish gelatin.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of texture studies"
DOI: 10.1111/jtxs.12727
Abstract: The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240-800 W, 1 and 4 min) on the functional and structural properties of fish gelatin (FG). It showed that MPT… read more here.
Keywords: structural properties; properties fish; processing technology; microwave processing ... See more keywords
Improvement of Gel Properties of Fish Gelatin Using Gellan
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2016-0410
Abstract: Abstract The impact of gellan (GL) at different levels (5–20 % of total solid) on the properties of fish gelatin (FG) gels was studied. Gel strength and hardness of FG/GL mixed gel increased, while springiness and… read more here.
Keywords: fish gelatin; gel properties; improvement gel; properties fish ... See more keywords
S-(+)- and R-(-)-linalool: a comparison of the in vitro anti-Aeromonas hydrophila activity and anesthetic properties in fish.
Sign Up to like & getrecommendations! Published in 2017 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765201720150643
Abstract: Linalool is the main compound of many essential oils and occurs in two isomeric forms: S-(+)- and R-(-)-linalool. This study aimed to determine if linalool isomers have different antimicrobial and anesthetic properties in fish. For… read more here.
Keywords: linalool; anesthetic properties; linalool comparison; properties fish ... See more keywords
Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum
Sign Up to like & getrecommendations! Published in 2017 at "Czech Journal of Food Sciences"
DOI: 10.17221/422/2016-cjfs
Abstract: Rodríguez Castillejos G., Ramírez de León J., Bustos Vázquez G., Castillo Ruíz O. (2017): Properties of fish and beef restructured by MTG derived from streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum.… read more here.
Keywords: beef; restructured mtg; mtg; fish beef ... See more keywords