Journal of Aquatic Food Product Technology, Volume 28, Issue 3 (2019)

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Journal of Aquatic Food Product Technology, Volume 28, Issue 3 (2019)

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Editor’s Column

Editorial
Adding Additional Value to Your Products
Morten Sivertsvik
Page: 263
Published online: 21 Mar 2019
CitationforAdding Additional Value to Your Products | Full Text | PDF (115.4 KB) | EPUB
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Articles

Article
Enzymatic Hydrolysates of Hippocampus abdominalis Regulates the Skeletal Muscle Growth in C2C12 Cells and Zebrafish Model
Seo-Young Kim, Hyun-Soo Kim, Moonjae Cho & You-Jin Jeon
Pages: 264-274
Published online: 11 Mar 2019
AbstractforEnzymatic Hydrolysates of Hippocampus abdominalis Regulates the Skeletal Muscle Growth in C2C12 Cells and Zebrafish Model | Full Text | References | PDF (1.1 MB) | EPUB
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Article
Physicochemical and Structural Properties of Recovered Elastin from Jumbo Squid (Dosidicus gigas) By-Products
Hugo E. Ramírez-Guerra, Enrique Márquez-Ríos, Guadalupe M. Suárez-Jiménez, Ofelia Rouzaud-Sández, María E. Lugo-Sánchez, Juan C. Ramírez-Suárez & Wilfrido Torres-Arreola
Pages: 275-286
Published online: 18 Feb 2019
AbstractforPhysicochemical and Structural Properties of Recovered Elastin from Jumbo Squid (Dosidicus gigas) By-Products | Full Text | References | PDF (1.1 MB) | EPUB
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Article
Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process
Hongbo Mi, Cong Wang, Jingxin Chen, Yongxia Xu, Xuepeng Li, Jianrong Li, Xiaotao Sun, Linchun Mao, Yongjun Ma & Minjun Lao
Pages: 287-297
Published online: 20 Feb 2019
AbstractforCharacteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process | Full Text | References | PDF (1.1 MB) | EPUB
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Article
Can pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition?
Lyzandra Laís De Almeida Lemos & Alex Augusto Gonçalves
Pages: 298-313
Published online: 01 Mar 2019
AbstractforCan pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition? | Full Text | References | PDF (1.6 MB) | EPUB
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Article
The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards
Gülsün Özyurt, Yesim Ozogul, Esmeray Kuley Boga, A. Serhat Özkütük, Mustafa Durmuş, Yılmaz Uçar & Fatih Ozogul
Pages: 314-328
Published online: 01 Mar 2019
AbstractforThe Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards | Full Text | References | PDF (1.4 MB) | EPUB
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Review Article

Review Article
Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review
Xujian Qiu, Shengjun Chen & Hong Lin
Pages: 329-340
Published online: 01 Mar 2019
AbstractforOxidative Stability of Dried Seafood Products during Processing and Storage: A Review | Full Text | References | PDF (879.1 KB) | EPUB
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