Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles-Reference-Cited by-同舟云学术

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Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles

Published:2024-08-18 Issue: Volume: Page:1-31
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Chen Yangyang¹,Gong Huiyu¹,Wang Junwei¹,Cai Yongjian²,Zhao Mouming¹³,Zhao Qiangzhong¹³

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

2. School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China

3. Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, South China University of Technology, Guangzhou, China

Funder

Major Science and Technology Special Programs of Yunnan Province

National Key Research and Development Program of China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2024.2389142

Reference180 articles.

1. Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

2. Beneficial Outcomes of Kimchi Prepared with Amtak Baechu Cabbage and Salting in Brine Solution: Anticancer Effects in Pancreatic and Hepatic Cancer Cells

3. Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

4. Antiobesity effects of kimchi added with Jeju citrus concentrate on high-fat diet-induced obese mice

5. Lactobacillus plantarum Strain Ln4 Attenuates Diet-Induced Obesity, Insulin Resistance, and Changes in Hepatic mRNA Levels Associated with Glucose and Lipid Metabolism

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