Effect of acidic electrolyzed water ice on quality of shrimp in dark condition-Reference-Cited by-同舟云学术

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Effect of acidic electrolyzed water ice on quality of shrimp in dark condition

Published:2014-01 Issue:1 Volume:35 Page:207-212
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wang Jing Jing,Lin Ting,Li Ji Bing,Liao Chao,Pan Ying Jie,Zhao Yong

Funder

National Natural Science Foundation of China

Science and Technology Commission of Shanghai Municipality

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation

Cross-discipline Project

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp;Aslí;Radiation Physics and Chemistry,2012

2. Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima);Campos;Food Chemistry,2006

3. Thermal gradient gel electrophoresis analysis of bioprotection from pollutant shocks in the activated sludge microbial community;Eichner;Applied and Environmental Microbiology,1999

4. Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei;Encarnacion;Food Research International,2012

5. Efficacy of sanitized ice in reducing bacterial load on fish fillet and in the water collected from the melted ice;Feliciano;Journal of Food Science,2010

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2. The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp;Food Control;2023-08

3. Advances in strategies to assure the microbial safety of food-associated ice;Journal of Future Foods;2023-06

4. Mechanisms of acidic electrolyzed water killing bacteria;Food Control;2023-05

5. Curcumin-loaded emulsions stabilized by the succinylated Antarctic krill proteins: Establishment of photodynamic inactivation to preserve salmon;LWT;2023-03

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