Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage-Reference-Cited by-同舟云学术

Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage

Published:2023-02 Issue: Volume:51 Page:102334
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Jiang Qixing,Shen Huimin,Gao Pei,Yu Peipei,Yang Fang,Xu Yanshun,Yu Dawei,Xia Wenshui,Wang Lishi

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference50 articles.

1. Melanosis and quality changes during refrigerated storage of Pacific white shrimp treated with Chamuang (Garcinia cowa Roxb.) leaf extract with the aid of pulsed electric field;Ahmad Shiekh;Food Chemistry,2020

2. ESR Spectroscopy for the study of oxidative processes in food and beverages;Andersen,2018

3. Consumer behaviors towards ready-to-eat foods based on food-related lifestyles in Korea;Bae;Nutrition Research and Practice,2010

4. Geographic origin discrimination of red swamp crayfish Procambarus clarkii from different Chinese regions using mineral element analysis assisted by machine learning techniques;Bai;Food Control,2022

5. Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models;Bao;Lebensmittel-Wissenschaft & Technologie,2020

Cited by 6 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. Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving;Food Chemistry: X;2024-10

2. Application of Path Analysis and Remote Sensing to Assess the Interrelationships between Meteorological Variables and Vegetation Indices in the State of Espírito Santo, Southeastern Brazil;Diversity;2024-01-30

3. Comprehensive Analysis on Physicochemical Quality of Cultivated Kelp (Saccharina Japonica) in Three Main Producing Provinces of China;2024

4. Metabolomics Analysis Reveals the Non-Enzymatic Browning Mechanism of Green Peppers (Piper Nigrum L.) During the Hot-Air Drying Process;2024

5. Quality changes and path analysis of color degradation of Dendrobium officinale flower juice during storage;Food Bioscience;2023-12