Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage-Reference-Cited by-同舟云学术

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Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage

Published:2016-01 Issue: Volume:59 Page:818-823
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Yuan Gaofeng,Lv Hua,Tang Wenyan,Zhang Xiaojuan,Sun Haiyan

Funder

Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference41 articles.

1. Pomegranate peel and peel extracts: chemistry and food features;Akhtar;Food Chemistry,2015

2. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels;Al-Zoreky;International Journal of Food Microbiology,2009

3. The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage;Basiri;LWT – Food Science and Technology,2015

4. Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan;Cao;International Journal of Food Microbiology,2009

5. Hygienic standard for sea shrimp;Chinese National Standard (GB2741-94),1994

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3. Review of novel techniques for extracting phytochemical compounds from pomegranate (Punica granatum L.) peel using a combination of different methods;Biomass Conversion and Biorefinery;2024-09-07

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