降低油炸鱼糜蛋糕钠含量的 Gim（Porphyra yezoensis）薄片

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2024-07-09 DOI:10.1080/10498850.2024.2371806

Supattra Supawong, Jae W. Park, Joodong Park

引用次数: 0

摘要

这项研究旨在探讨添加海菜（gim）片对减盐油炸食品的理化、营养和抗氧化特性以及储存稳定性的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Gim (Porphyra yezoensis) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake

The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fri...

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.