Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage-Reference-Cited by-同舟云学术

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Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage

Published:2024-12 Issue: Volume:460 Page:140634
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Na,Wang Yefan,Tan Zhifeng,Xu Yunpeng,Liu Xiaoyang,Liu Yuxin,Zhou Dayong,Li Deyang

Funder

Liaoning Province Educational Department

National Natural Science Foundation of China

Liaoning Provincial Natural Science Foundation

Publisher

Elsevier BV

Reference42 articles.

1. Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages;Al-Nehlawi;LWT-Food Science and Technology,2014

2. Antioxidant activity of Maillard reaction products;Amarowicz,2009

3. High-pressure processing of meat: Molecular impacts and industrial applications;Bolumar;Comprehensive Reviews in Food Science and Food Safety,2021

4. Characterization of phospholipid molecular species in the edible parts of bony fish and shellfish;Boselli;Journal of Agricultural and Food Chemistry,2012

5. Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax);Erkan;Journal für Verbraucherschutz und Lebensmittelsicherheit,2010

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. Aquatic Food Products: Processing Technology and Quality Control;Foods;2024-09-03

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