Self-Degradation of Sea Cucumber Body Wall Under 4C Storage Condition-Reference-Cited by-同舟云学术

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Self-Degradation of Sea Cucumber Body Wall Under 4C Storage Condition

Published:2015-11-20 Issue:4 Volume:40 Page:715-723
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chen Tiejun¹,Peng Zhe¹,Lu Jiaohan¹,Li Bafang¹,Hou Hu¹

Affiliation:

1. College of Food Science and Engineering; Ocean University of China; No.5, Yu Shan Road Qingdao Shandong Province 266003 China

Funder

Natural Science Foundation of Shandong Province

China Postdoctoral Science Foundation

Applied Basic Research Programs of Qingdao

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12652/fullpdf

Reference39 articles.

1. Continuous distribution analysis of T2 relaxation in meat - an approach in the determination of water-holding capacity;Bertram;Meat Sci.,2002

2. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene-a low-field nmr relaxation study;Bertram;Meat Sci.,2003

3. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage;Bertram;Meat Sci.,2007

4. High-value components and bioactives from sea cucumbers for functional foods - a review;Bordbar;Mar. Drugs,2011

5. Mathematical modeling of drying characteristics of Indian mackerel (Rastrilliger kangurta) in solar-biomass hybrid cabinet dryer;Chavan;Dry. Technol.,2008

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2. The Effect of Pre-Treatment and the Drying Method on the Nutritional and Bioactive Composition of Sea Cucumbers—A Review;Applied Sciences;2024-07-25

3. Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis;Food Chemistry;2024-05

4. Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumber;Journal of Food Composition and Analysis;2024-05

5. The Impact of Oxygen and Ascorbic Acid Treatments on the Physicochemical Attributes of Live Sea Cucumber During Extended Transportation/Storage;Journal of Aquatic Food Product Technology;2024-04-20

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