Rapid freezing using atomized liquid nitrogen spray followed by frozen storage below glass transition temperature for Cordyceps sinensis preservation: Quality attributes and storage stability-Reference-Cited by-同舟云学术

Rapid freezing using atomized liquid nitrogen spray followed by frozen storage below glass transition temperature for Cordyceps sinensis preservation: Quality attributes and storage stability

Published:2020-04 Issue: Volume:123 Page:109066
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tian You,Li Dongmei,Luo Wenhuang,Zhu Zhiwei,Li Wenjia,Qian Zhengming,Li Guangrong,Sun Da-Wen^ORCID

Funder

National Key R&D Program of China

Key R&D Program of Ningxia Hui Autonomous Region

Agricultural Development and Rural Work of Guangdong Province

Contemporary International Collaborative Research Centre of Guangdong Province on Food Innovative Processing and Intelligent Control

Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm;Cheng;Food Chemistry,2018

4. Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage;Cheng;Food Chemistry,2018

5. A colorimetric method for the determination of sugars;Dubois;Nature,1951

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