Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Beardless barb"'
Publikováno v:
Sripokar, P, Hansen, E B, Zhang, Y, Maneerat, S & Klomklao, S 2022, ' Ka-pi-plaa fermented using beardless barb fish : Physicochemical, microbiological and antioxidant properties as influenced by production processes ', International Journal of Food Science and Technology, vol. 57, no. 2, pp. 1161-1172 . https://doi.org/10.1111/ijfs.15484
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, In press, ⟨10.1111/ijfs.15484⟩
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, In press, ⟨10.1111/ijfs.15484⟩
Production of Thai fish paste Ka-pi-plaa fermented using beardless barb, Cyclocheilichthys apogon was monitored. Physicochemical, microbiological and antioxidant properties were compared after each process, i.e., autolysis, salting, sun-drying and fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc237244746886b9c087ca7441eb8b31
https://doi.org/10.1111/ijfs.15484
https://doi.org/10.1111/ijfs.15484
Autor:
Egon Bech Hansen, Yi Zhang, Sappasith Klomklao, Pakteera Sripokar, Suppasil Maneerat, Benjamin K. Simpson
Publikováno v:
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, In press, ⟨10.1111/ijfs.15262⟩
International Journal of Food Science and Technology, Wiley, In press, ⟨10.1111/ijfs.15262⟩
International audience; Beardless barb is a common fish species used in fermentation of fish paste Ka-pi-plaa. Autolytic profile of beardless barb muscle showed the maximum autolysis was at 50 °C, at both acidic and alkaline pH values. With augmenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0509830d31b09cb829f53d1092ecbe27
https://doi.org/10.1111/ijfs.15262
https://doi.org/10.1111/ijfs.15262
Autor:
Li Chai Xeai, Muhammad Nur Aiman Rahmat, Rohasliney Hashim, Izharuddin Shah Kamaruddin, Hamizan Kamaludin, Nur Ain Habullah
Publikováno v:
Pertanika Journal of Science and Technology. 29
Length-weight relationships and relative condition factors were conducted to provide information on fish species’ growth conditions and general well-being in the freshwater habitat. This study was conducted using fish as a bioindicator for the heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcd85bd921079e76efaedcb5faaa8b2f
https://doi.org/10.47836/pjst.29.3.44
https://doi.org/10.47836/pjst.29.3.44
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.