Physiochemical property changes and mineral element migration behavior of bamboo shoots during traditional fermentation process-Reference-Cited by-同舟云学术

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Physiochemical property changes and mineral element migration behavior of bamboo shoots during traditional fermentation process

Published:2020-08-10 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Chi Hai¹,Lu Wangwei²,Liu Guoqin¹,Qin Yuyue²^ORCID

Affiliation:

1. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou China

2. Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14784

Reference28 articles.

1. Migration and characterisation of nanosilver from food containers by AF4-ICP-MS

2. Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

3. Effects of high pressure processing on the quality of pickled radish during refrigerated storage

4. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan

5. Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food

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1. Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots;Food Microbiology;2024-12

2. Bamboo shoot and its food applications in last decade: An undervalued edible resource from forest to feed future people;Trends in Food Science & Technology;2024-04

3. Fermentation-hot pressing assisted preparation of bamboo green-activated carbon for supercapacitors;Diamond and Related Materials;2024-03

4. Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry‐salting, brine‐pickling, and inoculation‐pickling;Food Science & Nutrition;2024-01-09

5. Improvement of Moso Bamboo (Phyllostachys pubescens) Properties Using a Heat Treatment Process for Landscaping Materials and Evaluation of Its Durability against Biotic/Abiotic Factors;Forests;2024-01-04

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