Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams-Reference-Cited by-同舟云学术

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Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams

Published:2024-07 Issue: Volume:447 Page:138948
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Palamae Suriya,Temdee Wattana,Saetang Jirakrit,Patil Umesh,Suyapoh Watcharapol,Yingkajorn Mingkwan,Fan Xinru,Zhang Bin,Benjakul Soottawat

Funder

National Research Council of Thailand

Prince of Songkla University

Publisher

Elsevier BV

Reference45 articles.

1. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles;Benjakul;Food Chemistry,2001

2. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

3. A review on high hydrostatic pressure for bivalve mollusk processing: Relevant aspects concerning safety and quality;Bonfim;Food Science and Technology,2019

4. Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin;Bou;Food Chemistry,2019

5. Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics;Cebi;Food Chemistry,2017

Cited by 4 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. Effects of pressure-based technologies on food lipids oxidation;Food Chemistry;2024-12

2. Effect of high-pressure on protein structure, refolding, and crystallization;Food Chemistry Advances;2024-12

3. Elucidation of high-pressure processing toward microbial inhibition, physicochemical properties, collagen fiber and muscle structure of blood clam edible portion;Food Chemistry;2024-10

4. Pretreatment and Non-thermal Processing Technologies for Quality Maintenance and Shelf-life Extension of Seafoods;Turkish Journal of Fisheries and Aquatic Sciences;2024-06-04

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