Physicochemical and sensory properties of deep fried battered squid containing Brownstripe red snapper (Lutjanus vitta) protein hydrolysate
11
TL;DR: Chew, R.M., Mohd Zin, Z.,Ahmad, A., Mohtar, N.F., Rusli, N., and *Zainol, M.K. as discussed by the authors, Terengganu, Malaysia.
read more
Abstract: Chew, R.M., Mohd Zin, Z.,Ahmad, A., Mohtar, N.F., Rusli, N.D. and *Zainol, M.K. Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu Institute of Tropical Biodiversity and Sustainable Development, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
Citations
Effectiveness of Toothpony (Gazza minuta) protein hydrolysate on reducing oil uptake upon deep-frying
TL;DR: Zainol et al. as discussed by the authors investigated the effectiveness of toothpony protein hydrolysate on reducing oil uptake upon deep-frying 1* Zainol, M.K., Tan, R.C., Mohd Zin, Z., Ahmad, A.M., and Danish-Daniel.
Effect of Yellowstripe scad (Selaroides leptolepis) protein hydrolysate in the reduction of oil uptake in deep-fried squid
TL;DR: In this article, Hau, E.H., Amiza, M.A., Mohd Zin, Z., Shaharudin, N.A. and N.K. Zainol.
Antioxidative properties of selected microencapsulatedplants powder prepared usingultrasonic spray-drying technique
M.K. Zainol,Hew Wern Lew,Nur Izzati Mohd Fauzi,K.S. Ng,Nurhakimah Razman,Nur Fazila Kadimi,Amir Izzwan Zamri,Zamzahaila Mohd Zin,Fisal Ahmad,Tuan Zainazor Tuan Chilek,Hasmadi Mamat +10 more
- 01 Oct 2017
TL;DR: In this paper, the authors measured the antioxidant properties of several microencapsulated plants powder (MPP) prepared using ultrasonic spray dying technique and found that MPP showed somewhat very promising high antioxidative activities with C. ternatea, M. indica, S. rebaudiana, P. maize, K. salvarezii and R. apiculata.
7
The influence of Gum Arabic on the physicochemical and antimicrobial activity of the microencapsulated Mahkota Dewa (Phaleria macrocarpa) leaves
TL;DR: This research presents a new probabilistic analysis of the response of the immune system to antibiotics to treat Group B Streptococcus aflatavirus, which is a diarrhoea-like disease that can be treated with antibiotics.
6
References
Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures
Jilie Kong,Shaoning Yu +1 more
TL;DR: This review introduces the recent developments in Fourier transform infrared (FTIR) spectroscopy technique and its applications to protein structural studies.
Sensory Evaluation of Food
Harry T. Lawless,Hildegarde Heymann +1 more
- 01 Jan 1999
TL;DR: The first € price and the £ and $ price are net prices, subject to local VAT as mentioned in this paper, and they are subject to change without notice, all errors and omissions excepted.
2.3K
Sensory evaluation of food principles and practices
TL;DR: This comprehensive and up to date text covers all the basic techniques of sensory testing from simple discrimination tests to home use placements for consumers.
1.7K
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
Akio Kato,Shuryo Nakai +1 more
TL;DR: The effective hydrophobicity determined fluorometrically showed significant correlations with interfacial tension and emulsifying activity of the proteins studied.
1.3K
Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
TL;DR: Various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases are described, including solubility, water-holding capacity, emulsification, and foam-forming ability.
1.2K