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Journal of Aquatic Food Product Technology Volume 21, 2012 - Issue 2
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Articles

Optimization of Enzymatic Hydrolysis of Channel Catfish Bones for Preparing Antimicrobial Agents

Xiaoqing Ren State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, PR China; Department of Food Science, Tianjin Agricultural University, Tianjin, PR China
,
Lizhen Ma Department of Food Science, Tianjin Agricultural University, Tianjin, PR China
,
Ju Chu State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, PR ChinaCorrespondence[email protected]
,
YongHong Wang State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, PR China
,
YingPing Zhuang State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, PR China
,
Siliang Zhang State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, PR China
,
HongShun Yang College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, PR ChinaCorrespondence[email protected]
&
Hongjie An College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, PR China
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Pages 99-110 | Published online: 07 Mar 2012

Citations (16)

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Read on this site (4)

Gulsum Balcik Misir & Serkan Koral. (2019) Effects of Edible Coatings Based on Ultrasound-treated Fish Proteins Hydrolysate in Quality Attributes of Chilled Bonito Fillets. Journal of Aquatic Food Product Technology 28:10, pages 999-1012.
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Peng Li, Hua Yang, Yingchun Zhu, Yang Wang, Dongqing Bai, Ruitong Dai, Xiaoqing Ren, Hongshun Yang & Lizhen Ma. (2016) Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi. Journal of Aquatic Food Product Technology 25:6, pages 790-801.
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Taejo Kim, Juan L. Silva, Pramuk Parakulsuksatid & Dja Shin Wang. (2014) Optimization of Enzymatic Treatments for Deskinning of Catfish Nuggets. Journal of Aquatic Food Product Technology 23:4, pages 385-393.
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Xu Duan, Li Li Liu, Guang Yue Ren & Wen Xue Zhu. (2013) Microwave Freeze Drying of Type I Collagen from Bovine Bone. Drying Technology 31:13-14, pages 1701-1706.
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Articles from other publishers (12)

Muhammad Norhelmi Ahmad, Nurazureen Matnin, Dayang Salwani Awang Adeni, Nurashikin Suhaili & Kopli Bujang. (2023) Antibacterial Properties of Purified Sago Frond Sugar Against Food-Borne Associated Disease Bacteria. Malaysian Applied Biology 52:2, pages 71-75.
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Naresh Kumar Mehta, Sanjeev Sharma, Hemant Hari Triphati, K. Satvik, K. Aruna, B.K. Choudhary & D.K. Meena. 2023. Advances in Resting-state Functional MRI. Advances in Resting-state Functional MRI 421 466 .
N Baco, S N H Oslan, R Shapawi, R A M Mohhtar, W N M Noordin & N Huda. (2022) Antibacterial activity of functional bioactive peptides derived from fish protein hydrolysate. IOP Conference Series: Earth and Environmental Science 967:1, pages 012019.
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Vazhiyil Venugopal. (2022) Green processing of seafood waste biomass towards blue economy. Current Research in Environmental Sustainability 4, pages 100164.
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V. Venugopal. (2021) Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches. Frontiers in Sustainable Food Systems 5.
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Peter J. Bechtel, Michael A. Watson, Jeanne M. Lea, Karen L. Bett‐Garber & John M. Bland. (2019) Properties of bone from Catfish heads and frames. Food Science & Nutrition 7:4, pages 1396-1405.
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V. Venugopal. 2019. Bioactive Molecules in Food. Bioactive Molecules in Food 1397 1440 .
V. Venugopal. 2017. Sweeteners. Sweeteners 1 45 .
V. Venugopal. 2017. Sweeteners. Sweeteners 1 45 .
R. Pérez-Gálvez, R. Morales-Medina, F. Espejo-Carpio, A. Guadix & E. M. Guadix. (2016) Modelling of the production of ACE inhibitory hydrolysates of horse mackerel using proteases mixtures. Food & Function 7:9, pages 3890-3901.
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Nak-Bum Song, Ji-Hyun Lee, Mohammad Al Mijan & Kyung Bin Song. (2014) Development of a chicken feather protein film containing clove oil and its application in smoked salmon packaging. LWT - Food Science and Technology 57:2, pages 453-460.
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Xiao Qing Ren, Peng Liang, Li Zhen Ma & Hong Shun Yang. (2012) Antibacterial Mechanism of Catfish Bone Hydrolysate Revealed by Atomic Force and Transmission Electron Microscopy. Advanced Materials Research 554-556, pages 1346-1349.
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