The Physical and Sensory Properties of Fermented Rice Cake Enriched with the Sea Pineapple Shell Extract

Autor:	Xiao Wang, Sang Moo Kim, Xiaoyong Liu
Rok vydání:	2021
Předmět:	chemistry.chemical_classification biology Extraction (chemistry) Shell (structure) Aquatic Science biology.organism_classification Physical property chemistry Sea pineapple Fermentation Food science Response surface methodology Carotenoid Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 30:720-732
ISSN:	1547-0636 1049-8850
DOI:	10.1080/10498850.2021.1936323
Popis:	The optimal extraction condition of sea pineapple shell extract (SPSE) was obtained using response surface methodology (RSM), in which the SPSE contained total carotenoid content of 25.58 ± 0.30 μg...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::dc53efb1b26db548b90d4a75c5cd1031 https://doi.org/10.1080/10498850.2021.1936323 Zobrazit plný text záznamu