Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets-Reference-Cited by-同舟云学术

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Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets

Published:2024-07 Issue: Volume:447 Page:139029
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Mantong,Liu Zhongyuan,Sun Ying,Shi Haohao,Yun Yonghuan^ORCID,Zhao Meihui,Xia Guanghua,Shen Xuanri

Publisher

Elsevier BV

Reference40 articles.

1. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011

2. Functionalization of chitosan by laccase-catalyzed oxidation of ferulic acid and ethyl ferulate under heterogeneous reaction conditions;Aljawish;Carbohydrate Polymers,2012

3. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines;Cao;Food Frontiers,2020

4. Chlorogenic acid and epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats;Ding;Food Chemistry,2022

5. Chitosan for food packaging: Recent advances in active and intelligent films;Flórez;Food Hydrocolloids,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. Aloe vera and tea polyphenols composite coating delays passion fruit senescence by promoting phenolic and flavonoid accumulation;Food Research International;2024-08

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