Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage-Reference-Cited by-同舟云学术

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Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage

Published:2023-12 Issue: Volume:20 Page:101009
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Haoran,Suo Ran,Wang Yangyang,Sun Jianfeng,Liu Yaqiong,Wang Wenxiu,Wang Jie

Funder

Natural Science Foundation of Fujian Province

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

1. Impact of irradiation on fish and seafood shelf life: A comprehensive review of applications and irradiation detection;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2009

2. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding;Bao;Meat Science,2018

3. Effects of protein oxidation on the texture and water-holding of meat: A review;Bao;Critical Reviews in Food Science and Nutrition,2019

4. Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability;Bu;Lwt-Food Science and Technology,2022

5. Changes in Quality and Collagen Properties of Cattle Rumen Smooth Muscle Subjected to Repeated Freeze-Thaw Cycles;Cao;Foods,2022

Cited by 2 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. Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging;Food and Bioprocess Technology;2024-07-15

2. Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation;CyTA - Journal of Food;2024-01-30

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