The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization-Reference-Cited by-同舟云学术

The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization

Published:2024-03-06 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Huang Jiayin,Hu Zhiheng,Chin Yaoxian,Li Gaoshang,Hu Lingping,Yuan Chunhong,Chen Jianchu,Hu Yaqin

Funder

Hainan Provincial Natural Science Foundation of China

Scientific Research Foundation of Hainan Tropical Ocean University

Japan Society for the Promotion of Science

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03351-x.pdf

Reference54 articles.

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3. Azaza, Y. B., Hamid, M., Charmette, C., Jridi, M., Li, S. M., et al. (2022). Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps. Food Packaging and Shelf Life, 31, 100796. https://doi.org/10.1016/j.fpsl.2021.100796

4. Cai, L. Y., Cao, M. J., Cao, A. L., & Zhang, W. D. (2019). The effect of magnetic nanoparticles plus microwave thawing on the volatile flavor characteristics of largemouth bass (Micropterus salmoides) fillets. Food and Bioprocess Technology, 12, 1340–1351. https://doi.org/10.1007/s11947-019-02299-7

5. Chen, D. W., & Zhang, M. (2007). Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, 104, 1200–1205. https://doi.org/10.1016/j.foodchem.2007.01.042

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