Effect of Pretreatments and Drying Methods on the Properties and Fishy Odor/Flavor of Gelatin from Seabass (Lates calcarifer) skin

Effect of Drying Methods on Odorous Compounds and Antioxidative Activity of Gelatin Hydrolysate Produced by Protease fromB. amyloliquefaciensH11

(2014) Samart Sai-Ut et al.   DRYING TECHNOLOGY

Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice

(2013) Thanasak Sae-leaw et al.   FOOD CHEMISTRY

Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions

(2013) Sittichoke Sinthusamran et al.   FOOD CHEMISTRY

Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp

(2013) Theeraphol Senphan et al.   Journal of Functional Foods

Comparative study on molecular characteristics of acid soluble collagens from skin and swim bladder of seabass (Lates calcarifer)

(2012) Sittichoke Sinthusamran et al.   FOOD CHEMISTRY

Innovation in Monitoring Food Freeze Drying

(2011) Roberto Pisano et al.   DRYING TECHNOLOGY

Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

(2011) Cristhiane Caroline Ferrari et al.   DRYING TECHNOLOGY

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

(2011) Suthasinee Yarnpakdee et al.   FOOD CHEMISTRY

Giant squid skin gelatin: Chemical composition and biophysical characterization

(2011) Mario H. Uriarte-Montoya et al.   FOOD RESEARCH INTERNATIONAL

Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions

(2011) Yaowapa Thiansilakul et al.   JOURNAL OF FOOD SCIENCE

Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin

(2010) Phanat Kittiphattanabawon et al.   Food and Bioprocess Technology

The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta)

(2010) Sutheera Khantaphant et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

(2009) Soottawat Benjakul et al.   FOOD CHEMISTRY

Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions

(2009) Phanat Kittiphattanabawon et al.   FOOD HYDROCOLLOIDS

Extraction and Physicochemical Characterization of Greater Lizardfish (Saurida tumbil) Skin and Bone Gelatin

(2009) A. Taheri et al.   JOURNAL OF FOOD SCIENCE

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS

Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods

(2008) Ki-Seok Kwak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins

(2007) Hongshun Yang et al.   FOOD HYDROCOLLOIDS