Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods

Published:2021-04-21 Issue:11 Volume:39 Page:1577-1594
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Cheng Shasha¹²³⁴,Su Wentao¹²³⁴,Yuan Long¹,Tan Mingqian¹²³⁴^ORCID

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China

2. National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, China

3. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, China

4. Academy for Food Interdisciplinary Science, Dalian Polytechnic University, Dalian, Liaoning, China

Funder

the Central Funds Guiding the Local Science and Technology Development

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1895205

Reference136 articles.

1. Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

2. Evaluation of a freshness indicator for quality of fish products during storage

3. Recent developments in high-quality drying of vegetables, fruits, and aquatic products

4. Effect of Different Drying Processes on the Protein Degradation and Sensory Quality of Layú: A Chinese Dry-Curing Grass Carp

5. Effect of Different Drying Methods on the Protein and Product Quality of Hairtail Fish Meat Gel

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition;Food Chemistry;2024-10

2. Effect of microwave and conventional drying process on the drying kinetics and physico-chemical quality of brown shrimp (Metapenaeus dobsonii);Indian Journal of Fisheries;2024-06-30

3. Image processing technology based on OMP reconstruction optimization algorithm;Journal of Computational Methods in Sciences and Engineering;2024-06-17

4. The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying;Food and Bioprocess Technology;2024-06-10

5. Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors;Innovative Food Science & Emerging Technologies;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3