期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (2)
The present study was aimed to evaluate the effects of different pretreatment methods (soaking, boiling, steaming) and dietary factors (ascorbic acid,......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (10)
The skipjack enzymatic peptide 3 (SEP-3) has been previously isolated and purified from a byproduct of skipjack. In this paper, the anti-inflammatory ......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (3)
I reduced the abstract up to 200 words if i reduce it more then the abstract will not give proper meaning) This research evaluates the quality and acc......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (10)
This study investigated the hypoglycaemic activity of Porphyra yezoensis polysaccharides (PPs). Forty eight KKAy mice were randomly assigned to four g......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (9)
The short shelf life of Portunus trituberculatus is an important factor limiting the progress of this industry. Electron beam irradiation (EBI) can ef......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (9)
The objective of this work was to optimize the hydrolysis conditions of hybrid sturgeon (Huso dauricus x Acipenser schrenckii) protein using flavourzy......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (6)
There are abundant resources of wild shrimp in the East China Sea. In this study, the muscle yield and levels of proximate biochemical composition, fa......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (5)
This study investigated the effects of salicylanilide analogue NBHE for shrimp preservation. The antioxidant activity of 4-Nitro-benzoic acid 3-(2-hyd......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (1)
Postmortem metabolism in shrimp is an important factor affecting muscle quality during its preservation. Electron beam irradiation (EBI) can effective......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (4)
In this study, six protease-producing halophilic bacterias were isolated from traditional shrimp paste. These strains were used as mixed starter cultu......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (4)
We have revised the abstract to no more than 150 words. Modify as follows: To decrease the fishy odor of tilapia protein hydrolysates, this study inve......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (9)
The effect of different antioxidants of bamboo leaves (AOB) treatment on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot ......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (8)
Fried Mugil cephalus was investigated under optimal vacuum and atmospheric conditions. The water distribution, texture, and color properties of vacuum......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (2)
The volatile compounds and sensory characteristics of dry-cured red drum (Sciaenops ocellatus, DCRD), a traditional and popular dried Chinese dry-cure......
期刊： JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (6)
In the present paper, an optimized method to extract common carp sperm DNA (csDNA) from common carp testis, the mechanism of ethidium bromide (EtBr) i......
