Degradation of curcumin‐mediated photodynamic technology ( <scp>PDT</scp> ) on polycyclic aromatic hydrocarbons in oysters and toxicity evaluation of <scp>PDT</scp> ‐treated oysters-Reference-Cited by-同舟云学术

Degradation of curcumin‐mediated photodynamic technology ( PDT ) on polycyclic aromatic hydrocarbons in oysters and toxicity evaluation of PDT ‐treated oysters

Published:2022-09-16 Issue:11 Volume:57 Page:7194-7204
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhi Jinjin¹,Tang Qingjuan¹^ORCID,Wu Shuangjie¹,Kong Biao²,Jiang Jiali¹,Li Zhaojie¹,Wang Yuming¹,Xue Changhu¹

Affiliation:

1. College of Food Science and Engineering Ocean University of China Qingdao 266003 China

2. Department of Chemistry, Shanghai Key Lab of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials Fudan University Shanghai 200438 China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16065

Reference59 articles.

1. Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

2. China's Ministry of Health. (2014a).Procedure and methods of food safety toxicological assessment. GB 15193.3‐2014.

3. China’s Ministry of Health. (2014b).Procedure and methods of mood safety toxicological assessment. GB 15193.22‐2014.

4. Temperature effects on the nutritional quality in Pacific oysters ( Crassostrea gigas ) during ultraviolet depuration

5. Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit

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