References
- Amir, N., & Mahdi, C. (2019). Quality and food safety of shrimp paste produced in district of takalar, province of south sulawesi. International Journal of ChemTech Research, 12(1), 100–104. https://doi.org/https://doi.org/10.20902/IJCTR.2019.120111
- Armenta-Lopez, R., Guerrero, L. I., & Huerta, S. (2002). Astaxanthin extraction from shrimp waste by lactic fermentation and enzymatic hydrolysis of the carotenoprotein complex. Journal of Food Science, 67(3), 1002–1006. https://doi.org/https://doi.org/10.1111/j.1365-2621.2002.tb09443.x
- Cai, M. Y., Gu, R. Z., Li, C. Y., Ma, Y., Dong, Z., Liu, W. Y., Jin, Z. T., Lu, J., & Yi, W. X. (2014). Pilotscale production of soybean oligopeptides and antioxidant and antihypertensive effects in vitro and in vivo. Journal of Food Science and Technology, 51(9), 1866–1874. https://doi.org/https://doi.org/10.1007/s13197-012-0701-4
- Chatterjee, R., Dey, T. K., Roychoudhury, A., Paul, D., & Dhar, P. (2020). Enzymatically excised oligopeptides from bellamya bengalensis shows potent antioxidative and anti-hypertensive activity. Journal of Food Science and Technology -mysore, 57(7), 2586–2601. https://doi.org/https://doi.org/10.1007/s13197-020-04295-8
- Chen, L., Wang, J. L., Ni, H., & Zhu, M. J. (2019). Disruption of Phaffia rhodozyma cells and preparation of microencapsulated astaxanthin with high water solubility. Food Science and Biotechnology, 28(1), 111–120. https://doi.org/http://dx.doi.org/10.1007/s10068-018-0443-9
- Du, X., Plotto, A., Baldwin, E., & Rouseff, R. (2011). Evaluation of volatiles from two subtropical strawberry cultivars using gc-olfactometry, gc-ms odor activity values, and sensory analysis. Journal of Agricultural and Food Chemistry, 14(23), 12569–12577. https://doi.org/https://doi.org/10.1021/jf2030924
- El-Adawy, T. A., Rahma, E. H., El-Bedawey, A. A., & Gafar, A. F. (2001). Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates. Food Chemistry, 74(4), 455–462. https://doi.org/https://doi.org/10.1016/S0308-8146(01)00163-7
- Farruggia, C., Kim, M. B., Bae, M., Lee, Y., Pham, T. X., Yang, Y., Han, M. J., Park, Y. K., & Lee, J. Y. (2018). Astaxanthin exerts anti-inflammatory and antioxidant effects in macrophages in NRF2-dependent and independent manner. Journal of Nutritional Biochemistry, 62, 202–209. https://doi.org/https://doi.org/10.1016/j.jnutbio.2018.09.005
- Fujiya, N. M., & Tavares, M. F. M. (2015). Analysis of underivatized amino acids in protein hydrolysates for cosmetic application by capillary electrophoresis. Journal of Separation Science, 26(6–7), 562–568. https://doi.org/https://doi.org/10.1002/jssc.200390077
- Gaithersburg, M. D. (2003). OfficialMethodsofAnalysisofAOACInternational,seventeenthed. Association of the Official Analytical Chemists (AOAC) International.
- Gigliotti, J. C., Davenport, M. P., Beamer, S. K., Tou, J. C., & Jaczynski, J. (2011). Extraction and characterisation of lipids from antarctic krill (euphausia superba). Food Chemistry, 125(3), 1028–1036. https://doi.org/https://doi.org/10.1016/j.foodchem.2010.10.013
- He, H. L., Chen, X. L., Sun, C. Y., Zhang, Y. Z., & Gao, P. J. (2006). Preparation and functional evaluation of oligopeptide-enriched hydrolysate from shrimp (Acetes chinensis) treated with crude protease from Bacillus sp. SM98011. Bioresource Technology, 97(3), 385–390. https://doi.org/https://doi.org/10.1016/j.biortech.2005.03.016
- Heerthana, V. R., & Preetha, R. (2019). Biosensors: A potential tool for quality assurance and food safety pertaining to biogenic amines/volatile amines formation in aquaculture systems/products. Aquaculture, 11(1), 220–233. https://doi.org/https://doi.org/10.1111/raq.12236
- Jiang, X. D., Zu, L., Wang, Z. Y., Cheng, Y. X., Yang, Y. H., & Wu, X. G. (2020). Micro-algal astaxanthin could improve the antioxidant capability, immunity and ammonia resistance of juvenile Chinese mitten crab, Eriocheir sinensis. Fish and Shellfish Immunology, 102(8), 499–510. https://doi.org/https://doi.org/10.1016/j.fsi.2020.05.021
- Kang, J. H., Noh, E. S., Park, J. Y., An, C. M., & Kim, J. K. (2015). Rapid origin determination of the Northern Mauxia Shrimp (Acetes chinensis) based on allele specific polymerase chain reaction of partial mitochondrial 16S rRNA gene. Asian-Australasian Journal of Animal Sciences, 28(4), 568–572. https://doi.org/https://doi.org/10.5713/ajas.14.0613
- Li, D., Li, L., Xu, T., Wang, T. X., Ren, J. W., Liu, X. R., & Li, Y. (2018). Effect of low molecular weight oligopeptides isolated from sea cucumber on diabetic wound healing in db/db mice. Marine Drugs, 16(1), 1–16. https://doi.org/https://doi.org/10.3390/md16010016
- Li, D. Y., Xie, H. K., Liu, Z. Y., Li, A., Li, J. X., Liu, B., Liu, X. Y., & Zhou, D. Y. (2019). Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chemistry, 297(1), 1–9. https://doi.org/https://doi.org/10.1016/j.foodchem.2019.124951
- Liu, J. H., Zhao, P. C., Liu, L., Zhang, J. Y., Liu, S. L., & Zhang, Z. F. (2016). Decrease of lipid oxidation for dried shrimp (Acetes chinensis) preservation using alkaline lipase hydrolysis technology. Journal of Aquatic Food Product Technology, 25(2), 169–176. https://doi.org/https://doi.org/10.1080/10498850.2013.839017
- Liu, Y. X., Huang, L., Li, D. H., Wang, Y. B., Chen, Z. H., Zou, C., Liu, W. Q., Ma, Y., Cao, M. J., & Liu, G. M. (2020). Re-assembled oleic acid-protein complexes as nano-vehicles for astaxanthin: Multispectral analysis and molecular docking. Food Hydrocolloids, 103, 105689. https://doi.org/https://doi.org/10.1016/j.foodhyd.2020.105689
- Lu, F., Zhang, J. Y., Liu, S. L., Wang, Y., & Ding, Y. T. (2011). Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage. Food Chemistry, 127(1), 159–168. https://doi.org/https://doi.org/10.1016/j.foodchem.2010.12.120
- Mirzapour-Kouhdasht, A., & Moosavi-Nasab, M. (2019). Shelf-life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease. Food Science & Nutrition, 8(1), 214–223. https://doi.org/https://doi.org/10.1002/fsn3.1293
- Moret, S., Bortolomeazzi, R., & Lercker, G. (1992). Improvementof extraction procedure for biogenic amines in foods and their high-performance liquid chromatographic determination. Journal of Chromatography A, 591(1–2), 175–180. https://doi.org/https://doi.org/10.1016/0021-9673(92)80235-M
- Muttagi, G. C., Joshi, N., Shadakshari, Y. G., & Chandru, R. (2014). Storage stability of value added products from sunflower kernels. Journal of Food Science and Technology, 51(9), 1806–1816. https://doi.org/https://doi.org/10.1007/s13197-014-1261-6
- Nguyen, V. B., & Wang, S. L. (2019). Production of potent antidiabetic compounds from shrimp head powder via paenibacillus conversion. Process Biochemistry, 76, 18–24. https://doi.org/https://doi.org/10.1016/j.procbio.2018.11.004
- Qin, X. Y., Zhang, J. T., Li, G. M., Cai, M. Y., Lu, J., Gu, R. Z., & Liu, W. Y. (2020). Selenium-chelating corn oligopeptide as a potential antioxidant supplement: Investigation of the protein conformational changes and identification of the antioxidant fragment composition. International Journal of Food Engineering, 16(4), 629–656. https://doi.org/https://doi.org/10.1515/ijfe-2019-0166
- Ranga Rao, A., Baskaran, V., Sarada, R., & Ravishankar, G. A. (2013). In vivo bioavailability and antioxidant activity of carotenoids from microalgal biomass–A repeated dose study. Food Research International, 54(1), 711–717. https://doi.org/https://doi.org/10.1016/j.foodres.2013.07.067
- Sang, X., Li, K. X., Zhu, Y. L., Ma, X. X., Hao, H. S., Bi, J. B., Zhang, G. L., & Hou, H. M. (2020). The impact of microbial diversity on biogenic amines formation in grasshopper sub shrimp paste during the fermentation. Frontiers in Microbiology, 11, 1–13. https://doi.org/https://doi.org/10.3389/fmicb.2020.00782
- Tharaka, K., Benitez-Santana, T., Gunathilaka, B. E., Kim, M. G., Lee, C., Shin, J., & Lee, K. J. (2020). Evaluation of Antarctic krill (Euphausia superba) meal supplementation in diets for olive flounder (Paralichthys olivaceus). Aquaculture Research, 51(6), 2291–2302. https://doi.org/https://doi.org/10.1111/are.14573
- Wang, H. T., Wang, W., Chen, M., Yuan, N., Zhao, Y. H., & Mao, X. Z. (2013). Active peptide from Acetes chinensis with inhibitory activity on neuraminidase of influenza virus. Chemical Research in Chinese Universities, 34(11), 2540–2545. https://doi.org/https://doi.org/10.7503/cjcu20130334
- Wang, L. M., Sun, J., Ding, S. H., & Qi, B. (2018). Isolation and identification of novel antioxidant and antimicrobial oligopeptides from enzymatically hydrolyzed anchovy fish meal. Process Biochemistry, 74, 148–155. https://doi.org/https://doi.org/10.1016/j.procbio.2018.08.021
- Wang, Y. K., He, H. L., Chen, X. L., Sun, C. Y., Zhang, Y. Z., & Zhou, B. C. (2008). production of novel angiotensin I-converting enzyme inhibitory peptides by fermentation of marine shrimp Acetes chinensis with Lactobacillus fermentum SM 605. Applied Microbiology and Biotechnology, 79(5), 785–791. https://doi.org/https://doi.org/10.1007/s00253-008-1489-z
- Xie, D., Mu, H. Y., Tang, T. P., Wang, X. S., Wei, W., Jin, J., Wang, X. G., & Jin, Q. Z. (2018). Production of three types of krill oils from krill meal by a three-step solvent extraction procedure. Food Chemistry, 248, 279–286. https://doi.org/https://doi.org/10.1016/j.foodchem.2017.12.068
- Yang, Y., Tao, G., Liu, P., & Liu, J. (2007). Peptide with angiotensin I-converting enzyme inhibitory activity from hydrolyzed corn gluten meal. Journal of Agricultural and Food Chemistry, 55(19), 7891–7895. https://doi.org/https://doi.org/10.1021/jf0705670
- Yates, A., Norwig, J., Maroon, J. C., Bost, J., Bradley, J. P., Duca, M., Wecht, D. A., Grove, R., Iso, A., Cobb, I., Ross, N., & Borden, M. (2009). Evaluation of lipid profiles and the use of omega-3 essential fatty acid in professional football players. Sports Health: A Multidisciplinary Approach, 1(1), 21–30. https://doi.org/https://doi.org/10.1177/1941738108326978
- Zzaman, W., Bhat, R., Yang, T. A., & Easa, A. M. (2017). Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao). Journal of the Science of Food and Agriculture, 97(13), 4429–4437. https://doi.org/https://doi.org/10.1002/jsfa.8302