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International Journal of Food Properties Volume 20, 2017 - Issue 3
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Articles

Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

Dandan ZhaoCollege of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Fei LuDepartment of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Saiqi GuDepartment of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Yuting DingDepartment of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, ChinaView further author information
&
Xuxia ZhouDepartment of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, ChinaCorrespondence[email protected]
View further author information
Pages 538-548 | Received 09 Oct 2015, Accepted 17 Mar 2016, Published online: 02 Oct 2016

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Klaudia Róża Korczek, Joanna Tkaczewska, Iwona Duda & Władysław Migdał. (2021) Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates. Journal of Aquatic Food Product Technology 30:7, pages 806-825.
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Jinhong Zang, Yanshun Xu, Wenshui Xia & Joe M. Regenstein. (2020) Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition 60:7, pages 1228-1242.
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Mona Hajfathalian, Sakhi Ghelichi, Pedro J. García-Moreno, Ann-Dorit Moltke Sørensen & Charlotte Jacobsen. (2018) Peptides: Production, bioactivity, functionality, and applications. Critical Reviews in Food Science and Nutrition 58:18, pages 3097-3129.
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Articles from other publishers (10)

Yanpo Li, Shuyi You, Lujie Cheng, Hongliang Zeng, Baodong Zheng & Yi Zhang. (2023) Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi. Foods 12:15, pages 2891.
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Nornazliya Mohamad, Nur Inani Azizan, Nur Fadhilah Khairil Mokhtar, Shuhaimi Mustafa, Mohd Nasir Mohd Desa & Amalia Mohd Hashim. (2022) Future perspectives on aptamer for application in food authentication. Analytical Biochemistry 656, pages 114861.
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Dandan Zhao, Jun Hu, Xuxia Zhou & Wenxuan Chen. (2022) Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis. Food Chemistry: X 15, pages 100376.
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Dandan Zhao, Jun Hu & Wenxuan Chen. (2022) Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics. Food Chemistry 368, pages 130889.
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Dandan Zhao, Yunqing Chong, Jun Hu, Xuxia Zhou, Chaogeng Xiao & Wenxuan Chen. (2022) Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture. Current Research in Food Science 5, pages 2316-2328.
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Shallu Samyal. 2022. Advances in Dairy Microbial Products. Advances in Dairy Microbial Products 59 79 .
Yurika Nemoto, Yu Matsuo, Kentaro Shioda & Yumiko Yoshie-Stark. (2020) Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji. Fisheries Science 86:3, pages 581-593.
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Jerry O. Ugwuanyi & Augustina N. Okpara. 2020. New Advances on Fermentation Processes. New Advances on Fermentation Processes.
Miwa Yoshioka, Yu Matsuo, Yurika Nemoto, Mariko Ogushi, Munenaka Onodera & Yumiko Yoshie-Stark. (2019) Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition. Fisheries Science 86:1, pages 215-229.
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Behzad Satari & Keikhosro Karimi. (2017) Mucoralean fungi for sustainable production of bioethanol and biologically active molecules. Applied Microbiology and Biotechnology 102:3, pages 1097-1117.
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