Mechanistic Insights to the Strong Antioxidative Capacity of Lingonberry Press Cake During Ph-Shift Processing of Fish Rest Raw Materials

Author:

Lei Xueqing,Wu Haizhou,Liu Ling,Zhang Jingnan,Undeland Ingrid

Publisher

Elsevier BV

Reference54 articles.

1. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed;M Abdollahi;Food Chemistry,2020

2. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products;M Abdollahi;Food and Bioprocess Technology,2018

3. The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake;C Ahlstr�m;Molecules,2022

4. Anthocyanin determination in blueberry extracts from various cultivars and their antiproliferative and apoptotic properties in B16-F10 metastatic murine melanoma cells;A Bunea;Phytochemistry,2013

5. Lipid Oxidation in Trout Muscle Is Strongly Inhibited by a Protein That Specifically Binds Hemin Released from Hemoglobin;H Cai;Journal of Agricultural and Food Chemistry,2013

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