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Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis
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| Published in: | Food Quality and Safety |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1868552945805557762 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Food Quality and Safety |
| description | |
| discipline_display | Health and Safety |
| discipline_facet | Health and Safety |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:69364 |
| institution | FRELIP |
| journal_source_facet | Food Quality and Safety |
| last_indexed | 2026-06-20T21:29:00.958Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis Health and Safety General Health and Safety |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Health and Safety General Health and Safety |
| subject_facet | Health and Safety General Health and Safety |
| title | Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis |
| title_alt | Cambios en microorganismos, sabor, actividad antioxidante in vitro y digestibilidad de proteínas durante la preparación de gel de surimi de camarón fermentado: el papel de Enterococcus lactis Changements dans les micro-organismes, la saveur, l'activité antioxydante in vitro et la digestibilité des protéines lors de la préparation du gel de surimi de crevettes fermenté : le rôle d'Enterococcus lactis Mudanças em microrganismos, sabor, atividade antioxidante in vitro e digestibilidade proteica durante a preparação de gel de surimi de camarão fermentado: o papel de Enterococcus lactis |
| title_auth | Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis |
| title_es_txt | Cambios en microorganismos, sabor, actividad antioxidante in vitro y digestibilidad de proteínas durante la preparación de gel de surimi de camarón fermentado: el papel de Enterococcus lactis |
| title_fr_txt | Changements dans les micro-organismes, la saveur, l'activité antioxydante in vitro et la digestibilité des protéines lors de la préparation du gel de surimi de crevettes fermenté : le rôle d'Enterococcus lactis |
| title_full | Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis |
| title_fullStr | Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis |
| title_full_unstemmed | Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis |
| title_pt_txt | Mudanças em microrganismos, sabor, atividade antioxidante in vitro e digestibilidade proteica durante a preparação de gel de surimi de camarão fermentado: o papel de Enterococcus lactis |
| title_short | Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis |
| title_sort | changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of enterococcus lactis |
| topic | Health and Safety General Health and Safety |
| url | https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyag022/8518669?rss=1 |