Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa

• Published in: Processes
• Main Authors: Zhang, Qian, Liu, Ru, Geirsdóttir, Margrét, Li, Shiyu, Tomasson, Tumi, Xiong, Shanbai, Li, Xiuchen, Gudjónsdóttir, María
• Other Authors: Faculty of Food Science and Nutrition
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2022
• Subjects: autolysis enzyme; Cucumaria frondosa; inactivation; protein denaturation; texture; thermal processing; Bioengineering; Chemical Engineering (miscellaneous); Process Chemistry and Technology; Bjork; Davidson
• Online Access: https://hdl.handle.net/20.500.11815/3758; https://doi.org/10.3390/pr10050847

Funding Information: Funding: This work was supported by the Fisheries Training Programme of United Nations University (UNU-FTP2017), Research and Demonstration of Efficient Clean Production Mode of Important Marine Fish in Liaoning Province (2020JH1/10200002), National Key R&D Program of China...