Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid ( Loligo chinensis )-Reference-Cited by-同舟云学术

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid ( Loligo chinensis )

Published:2021-09-14 Issue:10 Volume:86 Page:4316-4329
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Pei Zhisheng¹²,Ma Tingting¹,Wen Pan²,Xue Changfeng²,Feng Aiguo¹,Li Chuan¹^ORCID,Xu Yunsheng²,Shen Xuanri¹

Affiliation:

1. Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering Hainan University Haikou P. R. China

2. Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering Hainan Tropical Ocean University Sanya P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15906

Reference49 articles.

1. Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

2. Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study

3. Muscle changes in hard and soft shell crabs during frozen storage

4. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

5. Kjeldahl Method for Organic Nitrogen

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