Vacuum curcumin infusion in cooked oysters ( Crassostrea gigas ) to increase their shelf life-Reference-Cited by-同舟云学术

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Vacuum curcumin infusion in cooked oysters ( Crassostrea gigas ) to increase their shelf life

Published:2019-08-22 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Koop Betina L.¹,Cargnin Mariana A.¹,Fidler Fernanda¹,Ribeiro Deise H. B.²,Campos Carlos E. M.³,Soares Lenilton S.¹^ORCID,Monteiro Alcilene R.¹^ORCID

Affiliation:

1. Department of Food and Chemical Engineering, Laboratory of Physical PropertiesFederal University of Santa Catarina Florianópolis Santa Catarina Brazil

2. Department of Food Science, Agriculture CenterFederal University of Santa Catarina Florianópolis Santa Catarina Brazil

3. Department of PhysicalFederal University of Santa Catarina Florianópolis Santa Catarina Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13234

Reference40 articles.

1. CURCUMIN: THE INDIAN SOLID GOLD

2. Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata)

3. Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices

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