Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle-Reference-Cited by-同舟云学术

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Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle

Published:2010-01 Issue:2 Volume:101 Page:600-605
ISSN:0960-8524
Container-title:Bioresource Technology
language:en
Short-container-title:Bioresource Technology

Author:

Rosas-Romero Zaidy G.,Ramirez-Suarez Juan C.,Pacheco-Aguilar Ramón,Lugo-Sánchez Maria E.,Carvallo-Ruiz Gisela,García-Sánchez Guillermina

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study;Food and Bioprocess Technology;2024-03-14

2. BIOREMEDIATION OF SEAFOOD PROCESSING PLANT EFFLUENT: COLLECTION AND BIOCHEMICAL ANALYSIS OF EFFLUENT;Towards Excellence;2022-09-30

3. Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations;Journal of Aquatic Food Product Technology;2022-08-08

4. Effect of Degree of Hydrolysis on Biochemical Properties and Biological Activities (Antioxidant and Antihypertensive) of Protein Hydrolysates from Pacific Thread Herring (Ophistonema libertate) Stickwater;Waste and Biomass Valorization;2021-10-01

5. Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response;International Journal of Gastronomy and Food Science;2021-04

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