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Keyphrases
Dosidicus Gigas
100%
Jumbo Squid
74%
Protein Concentrate
38%
Giant Squid
36%
Collagen
32%
Antioxidant Activity
26%
Chitosan
25%
Shelf Life
25%
Edible Coating
24%
Quality of Life
24%
Squid Mantle
23%
Fillet
21%
Water Holding Capacity
20%
Functional Properties
17%
Total Volatile Basic Nitrogen (TVB-N)
17%
Oreochromis Niloticus
17%
Partial Characterization
17%
Ice Storage
15%
Kappa Coefficient
15%
Ultrasound
14%
Pyridinoline
14%
Physicochemical Properties
14%
Gelatin
13%
Collagen Hydrolysate
13%
Lion's Paw Scallop
13%
Squid Protein
13%
Antioxidant
13%
Crosslinking Degree
13%
Superconducting Quantum Interference Device (SQUID)
12%
Collagen Cross-linking
12%
Gel Properties
12%
Polyphenols
12%
Trimethylamine
11%
Muscle Morphology
11%
Total Volatile Bases
11%
Fish muscle
11%
Soluble Collagen
11%
Nodipecten Subnodosus
11%
Emulsifying Properties
10%
Octopus Vulgaris
10%
Mustelus
10%
Microbiological Quality
10%
Freshness
10%
Squid By-products
10%
Tomato Plant
10%
Adductor muscle
10%
Shrimp
9%
Lysyl Oxidase
9%
Rheological Properties
9%
Myosin
9%
Lipids
9%
Antioxidant Properties
8%
Conformational Change
8%
Alkaline Dissolution
8%
Octopus
8%
Myofibrillar Protein
8%
Extraction Optimization
8%
Adenosine Triphosphate
8%
Trypsin
7%
Gelation
7%
Connective Tissue
7%
Ultrasound Treatment
7%
Extraction Methods
7%
Bioactive Compounds
7%
Hepatopancreas
7%
Storage Period
7%
Hydrolysate
7%
Sodium Chloride
7%
Antioxidant Capacity
6%
Chymotrypsin
6%
Physical-chemical Quality
6%
High-frequency Ultrasound
6%
Spectrometric Determination
6%
Autism Spectrum Disorder
6%
Carvacrol
6%
PH Effect
6%
Biochemical Assessment
6%
Sarcoplasmic Proteins
6%
Solanum Lycopersicum
6%
Grafting Method
6%
Viscosity Properties
6%
Arm muscles
6%
Papaya Seeds
6%
Response Surface Methodology
6%
Free Radical Grafting
6%
Dietary Intervention
6%
Chitosan Concentration
6%
Functional Assessment
6%
Polysaccharide-based Films
6%
Litopenaeus Stylirostris
6%
Carica Papaya
6%
Scomberomorus Sierra
6%
Nanostructures
6%
Bioactive
6%
Viscera
6%
Physicochemical Changes
6%
Physiological Condition
6%
Storage Temperature
6%
Sardine
6%
Plant Extracts
6%
Food Science
Antioxidant Capacity
30%
Edible Film
27%
Water Holding Capacity
26%
Antioxidant
25%
Shelf Life
24%
Hydrolysate
17%
Polyphenol
17%
Freshness
16%
Emulsifying Properties
13%
Gelatin
13%
Total Volatile Bases
13%
Texture Profile Analysis
11%
Microbiological Quality
10%
Muscle Protein
9%
Functional Property of Proteins
8%
Ultrasound Treatment
8%
Storage Period
8%
Spoilage
8%
Total Volatile Basic Nitrogen
7%
Amino Acid
7%
Differential Scanning Calorimetry
7%
Food Industry
7%
Myosin
6%
Viscosity Properties
6%
Physicochemical Changes
6%
Response Surface Methodology
6%
Food Science
6%
Sarcoplasmic Proteins
6%
Tocopherol
6%
Physicochemical Characteristics
6%
Surimi
6%
Gluten
6%
Chemical Quality
6%
Foaming Properties
6%
Storage Temperature
6%
Mesophilic
6%
Storage Time
5%
Arginine
5%
Phenolic Compound
5%
Fourier Transform Infrared Spectroscopy
5%
Peptide
5%
Antioxidant Properties
5%
Low-density Polyethylene Film
5%
Eating Quality
5%
Perishable
5%