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Effect of chemical modification of κ-carrageenan on its inhibitory effect against heterocyclic amine (HAs) formation in roasted tilapia fish patties.
Xue, Tian; Jiang, Qingqing; Xiang, Leiwen; Xiao, Jianbo; Fan, Daming; Wang, Mingfu; Zhao, Yueliang.
Afiliación
  • Xue T; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China.
  • Jiang Q; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Xiang L; Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China.
  • Xiao J; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.
  • Fan D; School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Wang M; Institute for Advanced Study, Shenzhen University, Shenzhen, China. Electronic address: mfwang@szu.edu.cn.
  • Zhao Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China. Electronic address: ylzhao1@sjtu.edu.cn.
Int J Biol Macromol ; 253(Pt 1): 126586, 2023 Dec 31.
Article en En | MEDLINE | ID: mdl-37659490
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Tilapia Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Tilapia Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article