{"title":"降低油炸鱼糜蛋糕钠含量的 Gim（Porphyra yezoensis）薄片","authors":"Supattra Supawong, Jae W. Park, Joodong Park","doi":"10.1080/10498850.2024.2371806","DOIUrl":null,"url":null,"abstract":"The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fri...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Gim (Porphyra yezoensis) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake\",\"authors\":\"Supattra Supawong, Jae W. Park, Joodong Park\",\"doi\":\"10.1080/10498850.2024.2371806\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fri...\",\"PeriodicalId\":15091,\"journal\":{\"name\":\"Journal of Aquatic Food Product Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2024-07-09\",\"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/10.1080/10498850.2024.2371806\",\"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/10.1080/10498850.2024.2371806","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}
Gim (Porphyra yezoensis) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake
The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fri...
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.
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