Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)

Bibliographic Details
Published in:Food Chemistry
Main Authors: Zhang, Yifeng, Bi, Yuge, Wang, Qi, Cheng, Ka-Wing, Chen, Feng
Other Authors: Special National Key Research and Development Plan of China, The Key Research and Development Program of Guangdong Province, Postdoctoral Science Foundation of China
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2019
Subjects:
Gadus morhua
Online Access:http://dx.doi.org/10.1016/j.foodchem.2019.125087
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spelling crelsevierbv:10.1016/j.foodchem.2019.125087 2024-05-19T07:40:32+00:00 Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua) Zhang, Yifeng Bi, Yuge Wang, Qi Cheng, Ka-Wing Chen, Feng Special National Key Research and Development Plan of China The Key Research and Development Program of Guangdong Province Postdoctoral Science Foundation of China 2019 http://dx.doi.org/10.1016/j.foodchem.2019.125087 https://api.elsevier.com/content/article/PII:S0308814619311914?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814619311914?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 298, page 125087 ISSN 0308-8146 journal-article 2019 crelsevierbv https://doi.org/10.1016/j.foodchem.2019.125087 2024-04-24T06:54:34Z Article in Journal/Newspaper Gadus morhua ScienceDirect (Elsevier) Food Chemistry 298 125087
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collection ScienceDirect (Elsevier)
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author2 Special National Key Research and Development Plan of China
The Key Research and Development Program of Guangdong Province
Postdoctoral Science Foundation of China
format Article in Journal/Newspaper
author Zhang, Yifeng
Bi, Yuge
Wang, Qi
Cheng, Ka-Wing
Chen, Feng
spellingShingle Zhang, Yifeng
Bi, Yuge
Wang, Qi
Cheng, Ka-Wing
Chen, Feng
Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)
author_facet Zhang, Yifeng
Bi, Yuge
Wang, Qi
Cheng, Ka-Wing
Chen, Feng
author_sort Zhang, Yifeng
title Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)
title_short Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)
title_full Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)
title_fullStr Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)
title_full_unstemmed Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)
title_sort application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (gadus morhua)
publisher Elsevier BV
publishDate 2019
url http://dx.doi.org/10.1016/j.foodchem.2019.125087
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genre Gadus morhua
genre_facet Gadus morhua
op_source Food Chemistry
volume 298, page 125087
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2019.125087
container_title Food Chemistry
container_volume 298
container_start_page 125087
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