从牛蛙（Lithobates catesbeianus）皮肤中提取胶原蛋白的技术和生物活性特性

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

Journal of Aquatic Food Product Technology Pub Date : 2024-07-24 DOI:10.1080/10498850.2024.2380986

Rerisson do Nascimento Alves, José Robenilson Sousa dos Santos, Mônica Tejo Cavalcanti, Marta Suely Madruga, Íris Braz da Silva Araújo

{"title":"从牛蛙（Lithobates catesbeianus）皮肤中提取胶原蛋白的技术和生物活性特性","authors":"Rerisson do Nascimento Alves, José Robenilson Sousa dos Santos, Mônica Tejo Cavalcanti, Marta Suely Madruga, Íris Braz da Silva Araújo","doi":"10.1080/10498850.2024.2380986","DOIUrl":null,"url":null,"abstract":"The objective was to extract type I collagen and determine its ideal extraction conditions, technological parameters, and antioxidant properties. A 2 × 3factorial design was used, with variations i...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"55 1","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Technological and Bioactive Properties of Collagen Extracts Obtained from Bullfrog (Lithobates catesbeianus) Skin\",\"authors\":\"Rerisson do Nascimento Alves, José Robenilson Sousa dos Santos, Mônica Tejo Cavalcanti, Marta Suely Madruga, Íris Braz da Silva Araújo\",\"doi\":\"10.1080/10498850.2024.2380986\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective was to extract type I collagen and determine its ideal extraction conditions, technological parameters, and antioxidant properties. A 2 × 3factorial design was used, with variations i...\",\"PeriodicalId\":15091,\"journal\":{\"name\":\"Journal of Aquatic Food Product Technology\",\"volume\":\"55 1\",\"pages\":\"\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2024-07-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Aquatic Food Product Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10498850.2024.2380986\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2024.2380986","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

目的是提取 I 型胶原蛋白，并确定其理想的提取条件、技术参数和抗氧化特性。实验采用了 2 × 3 因子设计，在不同的提取条件下，...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Technological and Bioactive Properties of Collagen Extracts Obtained from Bullfrog (Lithobates catesbeianus) Skin

The objective was to extract type I collagen and determine its ideal extraction conditions, technological parameters, and antioxidant properties. A 2 × 3factorial design was used, with variations i...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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.