Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage-Reference-Cited by-同舟云学术

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Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage

Published:2022-11 Issue: Volume:129 Page:25-37
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Lin Duanquan,Sun Le-Chang,Chen Yu-Lei,Liu Guang-Ming,Miao Song,Cao Min-Jie

Funder

Ministry of Science and Technology of the People's Republic of China

Jimei University

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference124 articles.

1. Prevalence and molecular characterization of Listeria spp. and Listeria monocytogenes isolated from fish, shrimp, and cooked ready-to-eat (RTE) aquatic products in Iran;Abdollahzadeh;Lwt-Food Science and Technology,2016

2. Hemocyanin a most likely inducer of black spots in kuruma prawn Penaeus japonicus during storage;Adachi;Journal of Food Science,2001

3. Zinc oxide/clove essential oil incorporated type B gelatin nanocomposite formulations: A proof-of-concept study for 3D printing applications;Ahmed;Food Hydrocolloids,2020

4. Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage;Alotaibi;Lebensmittel-Wissenschaft & Technologie,2018

5. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp;Alparslan;Food and Bioprocess Technology,2017

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1. Role of the intestines on the muscle quality of Pacific white shrimp (Litopenaeus vannamei) during chilled storage: Physicochemical and label-free–based peptidomics analyses;Food Chemistry;2024-12

2. Gellan gum and pullulan-based films with triple functionalities of antioxidant, antibacterial and freshness indication properties for food packaging;International Journal of Biological Macromolecules;2024-10

3. Enhancing the stability of anthocyanins extracts through adsorption into nanoclays – development of a smart biohybrid sensor for intelligent food packaging or as natural food additive/preservative;Food and Bioproducts Processing;2024-09

4. Smart colorimetric indicator films prepared from chitosan and polyvinyl alcohol with high mechanical strength and hydrophobic properties for monitoring shrimp freshness;Food Chemistry;2024-07

5. Colorimetric indicator films based on carboxymethyl cellulose and anthocyanins as a visual indicator for shrimp freshness tracking;Heliyon;2024-06

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