Changes of visual appeal and bioactive nutritional profiles of the astaxanthin-accumulated new variety and wild-type prawn in Exopalaemon carinicauda submitted to different domestic cooking processes-Reference-Cited by-同舟云学术

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Changes of visual appeal and bioactive nutritional profiles of the astaxanthin-accumulated new variety and wild-type prawn in Exopalaemon carinicauda submitted to different domestic cooking processes

Published:2023-07 Issue: Volume:120 Page:105326
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Zhang Chengsong^ORCID,Yuan Jianbo,Li Fuhua

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Effect of boiling and grilling on some heavy metal residues in crabs and shrimps from the Mediterranean Coast at Damietta region with their probabilistic health risk assessment;Abd-Elghany;J. Food Compos. Anal.,2020

2. Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison;Alexi;Food Chem.,2019

3. Astaxanthin: sources, extraction, stability, biological activities and its commercial applications-A review;Ambati;Mar. Drugs,2014

4. Bioactive fatty acids in mantis shrimp, crab and caramote prawn: their content and distribution among the main lipid classes;Balzano;J. Food Compos. Anal.,2017

5. Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats;Benjakul;Int. J. Food Sci. Technol.,2008

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1. Effects of Different Roasting Methods on the Quality of Roasted Large Yellow Croaker (Larimichthys crocea);Foods;2024-08-30

2. Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix);Foods;2023-08-23

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