Effects of heat‐assisted irradiation treatment on microbial and physicochemical qualities of dried laver ( Porphyra spp.) and optimization by response surface methodology-Reference-Cited by-同舟云学术

Effects of heat‐assisted irradiation treatment on microbial and physicochemical qualities of dried laver ( Porphyra spp.) and optimization by response surface methodology

Published:2018-11-28 Issue:2 Volume:50 Page:464-473
ISSN:1355-557X
Container-title:Aquaculture Research
language:en
Short-container-title:Aquac Res

Author:

Lee Eun‐Jin¹²,Ameer Kashif¹³,Jo Yunhee¹²,Kim Gui‐Ran¹,Kyung Hyun‐Kyu¹,Kwon Joong‐Ho¹^ORCID

Affiliation:

1. School of Food Science and Biotechnology and Bio‐industry Research Institute Kyungpook National University Daegu South Korea

2. Food Analysis Division Institute of Health and Environment in Daegu Metropolitan City Daegu South Korea

3. Department of Food Science and Technology and BK 21 plus Program Graduate School of Chonnam National University Gwangju South Korea

Publisher

Wiley

Subject

Aquatic Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/are.13914

Reference31 articles.

1. Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling

2. AQSIQ. (2017).General administration of quality supervision inspection and quarantine of the People’s Republic of China. Retrieved fromhttp://www.aqsiq.gov.cn/LawsandRegulations/

3. Response surface methodology (RSM) as a tool for optimization in analytical chemistry

4. Use of Electron Beams in Food Preservation

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1. Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver ( Porphyra spp.);Journal of Food Processing and Preservation;2022-05-22

2. Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed;Marine Drugs;2019-12-23