Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage

Alginate oligosaccharides: Enzymatic preparation and antioxidant property evaluation

(2014) Mia Falkeborg et al.   FOOD CHEMISTRY

Effect of trehalose on Lateolabrax japonicus myofibrillar protein during frozen storage

(2014) Shengjun Wu et al.   FOOD CHEMISTRY

Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films

(2014) Joaquín Gómez-Estaca et al.   FOOD HYDROCOLLOIDS

Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation – A pilot-scale study

(2013) Nuno M. Soares et al.   JOURNAL OF FOOD ENGINEERING

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of molecular weight on the antioxidant property of low molecular weight alginate from Laminaria japonica

(2011) Xue Zhao et al.   JOURNAL OF APPLIED PHYCOLOGY

Effects of alginate oligosaccharide mixtures on the growth and fatty acid composition of the green alga Chlamydomonas reinhardtii

(2011) Yasuhiro Yamasaki et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen by Cryogenic Freezing

(2011) Srijanani Sundararajan et al.   JOURNAL OF FOOD SCIENCE

Alginate: Properties and biomedical applications

(2011) Kuen Yong Lee et al.   PROGRESS IN POLYMER SCIENCE

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage

(2010) Helena M. Moreno et al.   Innovative Food Science & Emerging Technologies

Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging

(2010) Marianna Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By-Products: Use of Protein Glycation as an Alternative Method

(2009) Esther Sanmartín et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein Hydrolysate of Salted Duck Egg White as a Substitute of Phosphate and Its Effect on Quality of Pacific White Shrimp (Litopenaeus Vannamei)

(2009) Thammarat Kaewmanee et al.   JOURNAL OF FOOD SCIENCE

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)

(2008) Helene Godiksen et al.   FOOD CHEMISTRY

Shelf life of several marine fish species of Bangladesh during ice storage

(2008) Md. Shaheed Reza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates

(2008) Alex Augusto Gonçalves et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

The effect of glaze uptake on storage quality of frozen shrimp

(2008) Alex Augusto Gonçalves et al.   JOURNAL OF FOOD ENGINEERING

COATING WITH SODIUM ALGINATE AND ITS EFFECTS ON THE FUNCTIONAL PROPERTIES AND STRUCTURE OF FROZEN PORK

(2008) X.L. YU et al.   JOURNAL OF MUSCLE FOODS

Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing

(2008) Waravichanee Lopkulkiaert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY