Cargando…

Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal orig...

Descripción completa

Detalles Bibliográficos
Autores principales:	Valenzuela-Lagarda, José Luis, Pacheco-Aguilar, Ramón, Gutiérrez-Dorado, Roberto, Mendoza, Jaime Lizardi, López-Valenzuela, Jose Ángel, Mazorra-Manzano, Miguel Ángel, Muy-Rangel, María Dolores
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038857/ https://www.ncbi.nlm.nih.gov/pubmed/33917637 http://dx.doi.org/10.3390/molecules26072103

Ejemplares similares

Protein and RNA Metabolism of Squid Axons (Dosidicus gigas)
por: Fischer, S., et al.
Publicado: (1968)

The breeding strategy of female jumbo squid Dosidicus gigas: energy acquisition and allocation
por: Chen, Xinjun, et al.
Publicado: (2020)

Partial Characterization of a Low-Molecular-Mass Fraction with Cryoprotectant Activity from Jumbo Squid (Dosidicus gigas) Mantle Muscle
por: Álvarez-Armenta, Andrés, et al.
Publicado: (2019)

Comprehensive Model of Jumbo Squid Dosidicus gigas Trophic Ecology in the Northern Humboldt Current System
por: Alegre, Ana, et al.
Publicado: (2014)

Characterization of the Jumbo Squid (Dosidicus gigas) Skin By-Product by Shotgun Proteomics and Protein-Based Bioinformatics
por: Carrera, Mónica, et al.
Publicado: (2019)

Xanthommatin is Behind the Antioxidant Activity of the Skin of Dosidicus gigas
por: Chan-Higuera, Jesús Enrique, et al.
Publicado: (2019)

Giant Squid (Dosidicus gigas) Meal in Chicken Diets to Enrich Meat with n-3 Fatty Acids
por: Morales-Barrera, Jesús, et al.
Publicado: (2022)

Sequential Isotopic Signature Along Gladius Highlights Contrasted Individual Foraging Strategies of Jumbo Squid (Dosidicus gigas)
por: Lorrain, Anne, et al.
Publicado: (2011)

Utilization of Marine Waste to Obtain β-Chitin Nanofibers and Films from Giant Humboldt Squid Dosidicus gigas
por: Cabrera-Barjas, Gustavo, et al.
Publicado: (2021)

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate
por: Chu, Yanjiao, et al.
Publicado: (2022)

The influence of KCl concentration on the gelation of myofibrillar protein giant squid (Dosidicus gigas) due to molecular conformation change
por: Niu, Fuge, et al.
Publicado: (2023)

Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté
por: Chan-Higuera, Jesús Enrique, et al.
Publicado: (2019)

Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage
por: Huo, Jiancong, et al.
Publicado: (2023)

Permeability of the Giant Axon of Dosidicus gigas to Calcium Ions
por: Luxoro, M., et al.
Publicado: (1968)

Cadmium Removal from Giant Squid (Dosidicus gigas) Hydrolysate in Fixed-Bed Columns Packed with Iminodiacetic Resin: Tools for Scaling up the Process
por: Calderón, Carolina, et al.
Publicado: (2021)

The Dosidicus gigas Collagen for Scaffold Preparation and Cell Cultivation: Mechanical and Physicochemical Properties, Morphology, Composition and Cell Viability
por: Anohova, Veronika, et al.
Publicado: (2023)

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale
por: Kasprzak, Kamila, et al.
Publicado: (2018)

Non-isothermal dehydration kinetic study of aspartame hemihydrate using DSC, TGA and DSC-FTIR microspectroscopy
por: Hsieh, Wei-hsien, et al.
Publicado: (2018)

Resistivity of axoplasm. I. Resistivity of extruded squid axoplasm
Publicado: (1975)

Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack
por: Vadukapuram, Naveen, et al.
Publicado: (2014)

Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina
por: Boluk, Ismail, et al.
Publicado: (2023)

Data on FTIR, TGA – DTG, DSC of invasive pennisetum purpureum grass
por: Reza, Md Sumon, et al.
Publicado: (2020)

Current and potential applications of simultaneous DSC-FTIR microspectroscopy for pharmaceutical analysis
por: Lin, Shan-Yang
Publicado: (2021)

Data on FTIR, photo-DSC and dynamic DSC of triethylene glycol dimethacrylate and N-vinylpyrrolidone copolymerization in the presence of ionic liquids
por: Nechausov, Sergey, et al.
Publicado: (2022)

Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
por: Tyl, Catrin, et al.
Publicado: (2021)

Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks
por: Gasparre, Nicola, et al.
Publicado: (2020)

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
por: Proserpio, Cristina, et al.
Publicado: (2020)

Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR
por: Kopjar, Mirela, et al.
Publicado: (2021)

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †
por: Bell, Brandon, et al.
Publicado: (2017)

WAXD, polarized ATR-FTIR and DSC data of stress-annealed poly(3-hydroxybutyrate) fibers
por: Perret, E., et al.
Publicado: (2021)

Bidirectional transport of fluorescently labeled vesicles introduced into extruded axoplasm of squid Loligo pealei
Publicado: (1984)

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks
por: Szymandera-Buszka, Krystyna, et al.
Publicado: (2021)

DSC, FTIR and Raman Spectroscopy Coupled with Multivariate Analysis in a Study of Co-Crystals of Pharmaceutical Interest
por: Garbacz, Patrycja, et al.
Publicado: (2018)

TG-DSC and TG-FTIR Studies of Annelated Triazinylacetic Acid Ethyl Esters—Potential Anticancer Agents
por: Ostasz, Agnieszka, et al.
Publicado: (2023)

Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks
por: Lisiecka, Katarzyna, et al.
Publicado: (2021)

Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli
por: Ying, Danyang, et al.
Publicado: (2021)

Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)
por: Obadina, Adewale O, et al.
Publicado: (2013)

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks
por: Aussanasuwannakul, Aunchalee, et al.
Publicado: (2022)

Decellularized squid mantle scaffolds as tissue‐engineered corneal stroma for promoting corneal regeneration
por: Kang, Honghua, et al.
Publicado: (2023)

Intracellular pH regulation in mantle epithelial cells of the Pacific oyster, Crassostrea gigas
por: Ramesh, Kirti, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_0mu5ma8q0gp11rnnm2ftcbl9c8