Molecular mechanism of color deepening of ready-to-eat shrimp during storage-Reference-Cited by-同舟云学术

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Molecular mechanism of color deepening of ready-to-eat shrimp during storage

Published:2024-08 Issue: Volume:450 Page:139332
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Na,Fan Xin,Chen Tingjia,Wang Yefan,Tan Zhifeng,Liu Chang,Zhou Dayong,Li Deyang

Funder

Liaoning Provincial Natural Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

1. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Journal of Food Science,2001

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

3. Changes in the quality of refined fish oil in an accelerated storage study;Chakraborty;Journal of Aquatic Food Product Technology,2016

4. Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage;Cyprian;Drying Technology,2017

5. Evidence for methylglyoxal-mediated browning of parmesan cheese during low temperature storage;Divine;Journal of Dairy Science,2012

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. Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage;Food Chemistry;2024-12

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