Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica)-Reference-Cited by-同舟云学术

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Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica)

Published:2019-05 Issue: Volume:119 Page:276-282
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Landymore Corrie,Durance Timothy D.,Singh Anika,Singh Anubhav Pratap^ORCID,Kitts David D.

Funder

NSERC-Discovery

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Official methods of analysis;AOAC,2005

2. Official methods of analysis;AOAC,2016

3. Krill products: An overview of animal studies;Burri;Nutrients,2015

4. Dying methods affect the aroma of Origanum majorana L. analyzed by GC–MS and descriptive sensory analysis;Calín-Sánchez;Industrial Crops and Products,2015

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1. Radio frequency puffing of purple sweet potato nutritious snacks;Journal of Food Engineering;2024-04

2. Microwave-Vacuum Dehydration in Food Processing;Food Engineering Series;2024

3. Foodomics reveals altered lipid and protein profiles of Antarctic krill (Euphausia superba) under different processing;Food Bioscience;2023-06

4. Technologies for sustainable plant-based food systems: Removing the plant-based flavours from non-dairy beverages using microwave-vacuum dehydration;Innovative Food Science & Emerging Technologies;2023-06

5. A systematic review of drying in aquatic products;Reviews in Aquaculture;2023-04-05

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