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Keyphrases
Adductor muscle
7%
Adenosine Triphosphate
8%
Alkaline Dissolution
8%
Antioxidant
14%
Antioxidant Activity
25%
Antioxidant Capacity
7%
Arm muscles
7%
Autism Spectrum Disorder
7%
Bioactive
7%
Bioactive Compounds
8%
Bioactive Peptides
7%
Biochemical Assessment
7%
Carica Papaya
7%
Carvacrol
7%
Chitosan
23%
Chitosan Concentration
7%
Collagen
36%
Collagen Cross-linking
9%
Collagen Hydrolysate
14%
Conformational Change
7%
Connective Tissue
7%
Crosslinking Degree
11%
Dietary Intervention
7%
Dosidicus Gigas
100%
Edible Coating
21%
Emulsifying Properties
11%
Extraction Methods
8%
Extraction Optimization
7%
Fillet
22%
Fish muscle
11%
Free Radical Grafting
7%
Freshness
7%
Functional Assessment
7%
Functional Properties
14%
Gel Properties
12%
Gelatin
14%
Gelation
8%
Giant Squid
37%
Grafting Method
7%
Hepatopancreas
7%
High-frequency Ultrasound
7%
Hydrolysate
7%
Ice Storage
16%
Jumbo Squid
74%
Kappa Coefficient
16%
Lion's Paw Scallop
10%
Lipids
7%
Litopenaeus Stylirostris
7%
Lysyl Oxidase
9%
Microbiological Quality
7%
Muscle Morphology
10%
Mustelus
10%
Myofibrillar Protein
7%
Myosin
9%
Nodipecten Subnodosus
8%
Octopus
8%
Octopus Vulgaris
10%
Oreochromis Niloticus
17%
Papaya Seeds
7%
Partial Characterization
17%
PH Effect
7%
Physical-chemical Quality
7%
Physicochemical Changes
7%
Physiological Condition
7%
Plant Extracts
7%
Polyphenols
8%
Polyphenols Activity
7%
Polysaccharide-based Films
7%
Protease
7%
Protein Concentrate
36%
Pyridinoline
15%
Quality of Life
25%
Response Surface Methodology
7%
Rheological Properties
9%
Sarcoplasmic Proteins
7%
Sardine
7%
Scomberomorus Sierra
7%
Shelf Life
24%
Shrimp
9%
Sodium Chloride
7%
Solanum Lycopersicum
7%
Soluble Collagen
8%
Spectrometric Determination
7%
Squid By-products
10%
Squid Mantle
24%
Squid Protein
12%
Storage Period
7%
Superconducting Quantum Interference Device (SQUID)
9%
Tomato Plant
14%
Tomato Solanum Lycopersicum
7%
Total Volatile Bases
11%
Total Volatile Basic Nitrogen (TVB-N)
17%
Trimethylamine
12%
Trypsin
7%
Ultrasound
11%
Ultrasound Treatment
7%
Viscera
7%
Viscosity Properties
7%
Vitamin E
7%
Water Holding Capacity
20%
Food Science
Amino Acid
8%
Antioxidant
26%
Antioxidant Capacity
26%
Antioxidant Properties
5%
Arginine
5%
Bioactive Peptides
7%
Chemical Quality
7%
Differential Scanning Calorimetry
8%
Eating Quality
5%
Edible Film
25%
Emulsifying Properties
14%
Foaming Properties
7%
Food Industry
7%
Food Science
7%
Freshness
13%
Functional Property of Proteins
8%
Gelatin
14%
Gluten
7%
Hydrolysate
17%
Low-density Polyethylene Film
5%
Mesophilic
5%
Microbiological Quality
7%
Muscle Protein
8%
Myosin
10%
Physicochemical Changes
7%
Physicochemical Characteristics
7%
Polyphenol
14%
Response Surface Methodology
7%
Sarcoplasmic Proteins
7%
Shelf Life
25%
Spoilage
8%
Storage Period
7%
Storage Temperature
7%
Storage Time
5%
Surimi
7%
Table Salt
7%
Texture Profile Analysis
11%
Tocopherol
7%
Total Volatile Bases
13%
Total Volatile Basic Nitrogen
7%
Ultrasound Treatment
8%
Viscosity Properties
7%
Water Holding Capacity
26%