Different tea polyphenol treatments on lipid oxidation of scallop ( <i>Argopecten irradians</i> ) adductor muscle during hot air drying-Reference-Cited by-同舟云学术

Different tea polyphenol treatments on lipid oxidation of scallop ( Argopecten irradians ) adductor muscle during hot air drying

Published:2022-03-23 Issue:6 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Xie Hongkai¹,Yue Chenlinrui²,Fan Fengjiao²^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China

2. College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16534

Reference29 articles.

1. Impact of Hydrophobicity on Antioxidant Efficacy in Low-Moisture Food

2. Lipid Oxidation in Low-moisture Food: A Review

3. Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy

4. Marine phospholipids as dietary carriers of long-chain polyunsaturated fatty acids

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1. Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors;Innovative Food Science & Emerging Technologies;2024-06

2. Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review;Critical Reviews in Food Science and Nutrition;2023-06-19