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Keyphrases
Dosidicus Gigas
100%
Jumbo Squid
71%
Giant Squid
42%
Protein Concentrate
35%
Squid Mantle
27%
Chitosan
22%
Shelf Life
21%
Water Holding Capacity
20%
Kappa Coefficient
20%
Functional Properties
19%
Ice Storage
19%
Fillet
18%
Squid Protein
17%
Quality of Life
17%
Edible Coating
16%
Trimethylamine
16%
Partial Characterization
15%
Total Volatile Basic Nitrogen (TVB-N)
15%
Collagen
14%
Lion's Paw Scallop
14%
Nodipecten Subnodosus
13%
Fish muscle
13%
Tomato Plant
13%
Antioxidant
12%
Freshness
11%
Antioxidant Capacity
11%
Antioxidant Activity
11%
Ultrasound
10%
Phenolic Compounds
10%
Adductor muscle
10%
Functional Assessment
10%
Shrimp
10%
Adenosine Triphosphate
10%
Storage Period
10%
Total Volatile Bases
10%
Trypsin
9%
Viscera
9%
Mustelus
9%
Biochemical Changes
9%
Gel Properties
9%
Alkaline Dissolution
9%
Paramyosin
8%
Emulsifying Properties
8%
Fish Meal
8%
Myosin
8%
Bioactive Compounds
8%
Protective Effect
8%
Plant Extracts
7%
Scomberomorus Sierra
7%
Low-density Polyethylene Film
7%
Food Science
Water Holding Capacity
28%
Shelf Life
23%
Antioxidant Capacity
21%
Edible Film
19%
Antioxidant
16%
Texture Profile Analysis
15%
Muscle Protein
13%
Storage Period
13%
Total Volatile Bases
12%
Phenolic Compound
10%
Emulsifying Properties
10%
Myosin
10%
Freshness
9%
Sarcoplasmic Proteins
9%
Functional Property of Proteins
9%
Foaming Properties
9%
Low-density Polyethylene Film
7%
Film of Protein
7%
Hydrolysate
7%
Solubilization
7%
Spoilage
7%
Frozen Storage
7%
Glycerol
7%
Table Salt
7%
Bioactive Compound
7%
Food Industry
6%
Refrigerated Storage
6%
Food Ingredient
6%
Ultrasound Treatment
6%
Amino Acid
6%
Storage Time
6%
Arginine
6%
Proline
6%
Differential Scanning Calorimetry
5%
Foaming Capacity
5%
Cohesiveness
5%
Physicochemical Characteristics
5%
Total Volatile Basic Nitrogen
5%
Polyphenol
5%
Quality Changes
5%
Tocopherol
5%
Urea
5%
Physicochemical Changes
5%
Microbiological Quality
5%
Gluten
5%
Gelatin
5%
Isoelectric Precipitation
5%
Chemical Quality
5%
Surimi
5%
Storage Temperature
5%
