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Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.059] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Fan S, Liu T, Wan P, Zhu Q, Xia N, Wang Q, Chen D. Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15390] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Si‐Hua Fan
- Department of Food Science Guangxi University Nanning China
| | - Tian‐Tian Liu
- Department of Food Science Guangxi University Nanning China
| | - Peng Wan
- Department of Food Science Guangxi University Nanning China
| | - Qiujin Zhu
- School of Liquor and Food Engineering Guizhou University Guiyang China
| | - Ning Xia
- Department of Food Science Guangxi University Nanning China
| | - Qin‐Zhi Wang
- Department of Food Science Guangxi University Nanning China
| | - De‐Wei Chen
- Department of Food Science Guangxi University Nanning China
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