المؤلفون: Lima DAS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Grisi CVB; Post-Graduate Program in Chemical Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Florentino GIB; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Santos MMF; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.; Technology Department, State University of Feira de Santana, Feira de Santana, Bahia, Brazil., Madruga MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Silva FAPD; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.. Electronic address: fabio.silva@academico.ufpb.br.

المصدر: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 1), pp. 140490. Date of Electronic Publication: 2024 Jul 20.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Food Packaging*/instrumentation , Protein Hydrolysates*/chemistry, Animals ; Perciformes/metabolism ; Tensile Strength ; Fish Proteins/chemistry ; Antioxidants/chemistry ; Permeability ; Myofibrils/chemistry ; Muscle Proteins/chemistry