Ka-pi-plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

Keyphrases

• Fermentation 100%
• Production Process 100%
• Physicochemical Properties 100%
• Lactic Acid Bacteria 100%
• Antioxidant Properties 100%
• Ammonia Nitrogen 50%
• Lipid Peroxidation 50%
• Chemical Reaction 50%
• Sulfonic Acid 50%
• Antioxidant Activity 50%
• Thai 50%
• Free Amino Acids 50%
• Diphenyl 50%
• Reaction-based 50%
• Halophilic Bacteria 50%
• Protein Pattern 50%
• Halophilic 50%
• Lipolysis 50%
• Bacteria Count 50%
• Biochemical Reactions 50%
• Thiobarbituric Acid Reactive Substances 50%
• Amino Nitrogen 50%
• Total Acidity 50%
• Finished Product 50%
• Maillard Reaction 50%
• Sun Drying 50%
• Autolysis 50%
• Color Parameters 50%
• Protein Hydrolysis 50%
• Fish Paste 50%
• Browning Intensity 50%

Food Science

• Thiobarbituric Acid Reactive Substances Value 50%
• Ferric Reducing Power 50%
• Metal Chelating Activity 50%
• Protein Hydrolysis 50%
• Sun Drying 50%

Agricultural and Biological Sciences

• Cyclocheilichthys 50%
• Maillard Reaction 50%
• Apogon 50%
• Fish Paste 50%