Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumber-Reference-Cited by-同舟云学术

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Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumber

Published:2024-05 Issue: Volume:129 Page:106138
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Zhang Chengpeng,Qu Guiwu,Wang Qiuting,Zhao Yuping,Xie Yunlong,Xu Shumin,Li Ruimin,Shen Yanyan,Gong Shunmin,Gao Jiarun,Li Mingbo,Sun Leilei

Funder

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Publisher

Elsevier BV

Reference50 articles.

1. Utilizing heterologously overexpressed endo-1,3-fucanase to investigate the structure of sulfated fucan from sea cucumber (Holothuria hilla);Chen;Carbohydr. Polym.,2021

2. Self-degradation of sea cucumber body wall under 4C storage condition;Chen;J. Food Process. Preserv.,2016

3. Softenin, a novel protein that softens the connective tissue of sea cucumbers through inhibiting interaction between collagen fibrils;Connon;PLoS One,2014

4. Changes of collagen in sea cucumber (Stichopus japonicas) during cooking;Dong;Food Sci. Biotechnol.,2011

5. Aquatic antagonists: sea cucumbers (Holothuroidea);Ellis;Cutis,2021

Cited by 1 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. Effect of thermal treatment and secondary bonds on the storage stability of ready-to-eat sea cucumbers;Process Biochemistry;2024-12

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