Effect of chemical modification of κ-carrageenan on its inhibitory effect against heterocyclic amine (HAs) formation in roasted tilapia fish patties
Tian Xue, Qingqing Jiang, Leiwen Xiang, Jianbo Xiao, Daming Fan, Mingfu Wang, Yueliang Zhao
Topics & Concepts
ChemistryCarrageenanFood scienceNaringeninPolysaccharideRoastingBiochemistryFlavonoidAntioxidantPhysical chemistryAquaculture Nutrition and GrowthSeaweed-derived Bioactive CompoundsMeat and Animal Product Quality