Changes of Amino Acids and Quality in Smoked Milkfish [Chanos chanos (Forskal 1775)] Processed by Different Redestilation Methods of Corncob Liquid Smoke-Reference-Cited by-同舟云学术

Changes of Amino Acids and Quality in Smoked Milkfish [Chanos chanos (Forskal 1775)] Processed by Different Redestilation Methods of Corncob Liquid Smoke

Published:2016-08 Issue: Volume:7 Page:100-105
ISSN:2214-241X
Container-title:Aquatic Procedia
language:en
Short-container-title:Aquatic Procedia

Author:

Swastawati Fronthea,Boesono Herry,Susanto Eko,Setyastuti Aryanti Indah

Publisher

Elsevier BV

Reference11 articles.

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2. Proteolytic Activity and Properties of Proteins in Smoked Salmon (Salmosalar)-Effects of Smoking Temperature;Hultmann;Food Chemistry,2004

3. The Microbial and Sensory Quality of Mackerel Hot Smoked in Mild Conditions;Kolodziejska;Leebensm-Wiss.u.Technol,2002

4. Basic Characteristics of Glutamate and Umami Sensing in The Oral Cavity and Gut;Kurihara;American Society for Nutritional Sciences,2000

5. A Simple and Rapid Method for Colorimetric Determination of Histamine in Fish Flesh;Patange;Food Control,2005

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3. The Characteristics of Volatile Compounds of Kenari (Canarium indicum L.) Shell Liquid Smoke;IOP Conference Series: Earth and Environmental Science;2021-03-01

4. THE EFFECT OF ANTIOXIDANT AND ANTIBACTERIAL LIQUID SMOKE NANOCAPSULES ON CATFISH FILLET (Pangasius sp.) DURING STORAGE AT ROOM TEMPERATURE AND COLD TEMPERATURE;Carpathian Journal of Food Science and Technology;2019-12-31