Changes in lipid oxidation and related flesh qualities of white shrimp ( Litopenaeus vannamei ) during iced storage: Effects on the use of increasing ozone exposures-Reference-Cited by-同舟云学术

Changes in lipid oxidation and related flesh qualities of white shrimp ( Litopenaeus vannamei ) during iced storage: Effects on the use of increasing ozone exposures

Published:2016-05-06 Issue:12 Volume:118 Page:1942-1951
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Okpala Charles Odilichukwu R.¹²,Bono Gioacchino²,Cannizzaro Leonardo²,Jereb Patrizia²

Affiliation:

1. School of ScienceMonash University Sunway CampusBandar SunwaySelangor D.E.Malaysia

2. Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC‐CNR)Mazara del ValloItaly

Funder

Monash University Sunway Malaysia

Italian Ministero dell’ Istruzione, dell'Università e della Ricerca

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500347

Reference35 articles.

1. Ozone in Food Processing

2. Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

3. Changes of Physico-chemical Properties of Sequential Minimal Ozonetreated Ice-stored Pacific white shrimp (Litopenaeus vannamei)

4. Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese

5. Effects of high‐pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses: A review;Okpala C. O. R.;Afr. J. Biotechnol,2009

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