Nucleation of amino acid-rich crystals on the surface of dried scallop (Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity-Reference-Cited by-同舟云学术

Nucleation of amino acid-rich crystals on the surface of dried scallop (Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity

Published:2016-07-14 Issue:9 Volume:51 Page:2064-2070
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hu Jinhua¹²,Zhang Junwei¹,Liu Dasong¹²,Regenstein Joe M.³,Zhou Peng¹²

Affiliation:

1. State Key Laboratory of Food Science & Technology; School of Food Science & Technology; Jiangnan University; Wuxi Jiangsu Province 214122 China

2. Synergetic Innovation Center of Food Safety & Nutrition; Wuxi Jiangsu Province 214122 China

3. Department of Food Science; Cornell University; Ithaca NY 14853-7201 USA

Funder

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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4. Crystallisation of amino acids;Black;Journal of Crystal Growth,1988

5. Stable polymorphs: difficult to make and difficult to predict;Chew;CrystEngComm,2007

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1. Hyperspectral data for predicting moisture content and distribution in scallops during continuous and intermittent drying;Drying Technology;2020-10-29