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Journal of aquatic food product technology , Tập 20, Số 2, 2011
Mục lục:
STTNội dung
1Global Diversity of Aquatic Food Products / Torger Børresen
2Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions / R. Lombard, T. Lanier
3Quality Indices of Squid (Photololigo duvaucelii) and Cuttlefish (Sepia aculeata) Stored in Ice / Adisara Tantasuttikul, Soottawat Benjakul, Kongkarn Kijroongrojana
4Optimization of Protein Recovery During Hydrolysis of Yellowfin Tuna (Thunnus albacares) Visceral Proteins / Mahmoudreza Ovissipour and others
5Proximate, Fatty Acid, and Amino Acid Compositions of Fish Muscle and Egg Tissue of Hilsa (Tenualosa) ilisha / Moumita Pal, Tapas Mukhopadhyay, Santinath Ghosh
6Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage / Sebnem Tolasa, Chong M. Lee & Sukran Calki
7Nutritional and Chemical Composition of By-Product Fractions Produced from Wet Reduction of Individual Red Salmon (Oncorhynchus nerka) Heads and Viscera / Ted H. Wu and others
8Effects of Brief Summer or Winter Fasting on the Muscle Quality of Cultured Pacific Bluefin Tuna (Thunnus orientalis) / Yasuyoshi Miyake and others
9Antioxidant Activity of Protein Isolate Obtained by the pH Shift Technique from Hydrolyzed and Unhydrolyzed Shrimp Processing Discards / Meenata Khumallambam and others
10Optimization of Hydrolysis Conditions for the Production of the Angiotensin- I Converting Enzyme Inhibitory Peptides from Sea Cucumber Collagen Hydrolysates / Zun-Ying Liu and others
11Seasonal Variations in Proximate and Fatty Acid Composition of Viscera of Sardinella aurita, Sarpa salpa, and Sepia officinalis from Tunisia / Mohamed Kacem and others
12Use of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Head as Peptone for Vibrio anguillarum and Optimization Using Response Surface Method (RSM) / Reza Safari and others
13Handbook of Seafood and Seafood Products Analysis / Keith W. Gates