Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing-Reference-Cited by-同舟云学术

Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing

Published:2021-01-01 Issue:1 Volume:24 Page:656-676
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Li Xuanlin¹²,Xing Yage¹,Shui Yuru¹²,Cao Xiaotong¹,Xu Ruohan¹,Xu Qinglian¹,Bi Xiufang¹,Liu Xiaocui¹

Affiliation:

1. Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China

2. Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China

Funder

Science and technology support program of Sichuan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1914084

Reference77 articles.

1. Bamboo shoot processing: food quality and safety aspect (a review)

2. Bamboo shoot-lignification delay by melatonin during low temperature storage

3. Optimization of cellulose nanocrystals from bamboo shoots using Response Surface Methodology

4. Storage methods for extending shelf life of fresh, edible bamboo shoots [Bambusa oldhamii (Munro)]

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