The Effects of Infrared Radiation Drying Conditions on Drying Properties of Shell Shrimp
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-99666-6_105
Reference10 articles.
1. Di, Z., Ji, H., Gao, J.: Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC–MS. Food Res. Int. 137, 109517 (2020)
2. Hosseinpour, S., Rafiee, S., Aghbashlo, M.: Application of computer vision technique for on-line monitoring of shrimp color changes during drying. J. Food Eng. 115(1), 99–114 (2013)
3. Becerra, H., Ochoa Flores, A.A., García, H.S.: Cholesterol oxidation and astaxanthin degradation in shrimp change during sun drying and storage. Food Chem. 145, 832–839 (2014)
4. Hu, M., Wang, S., Liu, Q., Cao, R., Xue, Y.: Flavor profile of dried shrimp at different processing stages. LWT 146, 111403 (2021)
5. Li, D., et al.: Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chem. 297(1), 124951 (2019)
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