Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation-Reference-Cited by-同舟云学术

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Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation

Published:2022-12 Issue: Volume:114 Page:104773
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Xu Wenya,Ma Qianyun,Sun Jianfeng,Li Yanlei,Wang Jie,Tang Yiwei,Liu Yaqiong,Mu Jianlou,Wang Wenxiu

Funder

Natural Science Foundation of Jiangsu Province

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Artificial neural networks modeling of kinetic curves of celeriac (Apium graveolens L.) in vacuum drying;Beigi;Food Sci. Technol.,2019

2. Prediction of pasting properties of dough from mixolab measurements using artificial neuronal networks;Codina;Foods,2019

3. The effect of sous-vide cooking parameters, chilled storage and antioxidants on quality characteristics of atlantic mackerel (Scomber scombrus) in relation to structural changes in proteins (section sign);Cropotova;Food Technol. Biotechnol.,2019

4. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets;Deng;Food Chem.,2015

5. Persea americana Mill seed extracts: Understanding insights into the antioxidant and antityrosinase activities and effects on preserving qualities of whiteleg shrimp (Litopenaus vannamei) during refrigerated storage;Do;Food Chem.,2022

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