Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage-Reference-Cited by-同舟云学术

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Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage

Published:2021-06-05 Issue:7 Volume:9 Page:3863-3872
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Yangbo He¹,Yongfu Li¹,Xingbang Luo²,Guolin Li¹³,Zhaoyan Duan³,Chaojun Chen⁴

Affiliation:

1. Insititute of Integrated Agricultural Development Guizhou Academy of Agricultural Science Guiyang China

2. Jinsha Guan Xiang Fang Seasoning Food Co., Ltd. Bijie China

3. Guizhou Jinnong Radiation Technology Co., Ltd. Guiyang China

4. Guizhou Institute of Biological Technology Guiyang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2366

Reference37 articles.

1. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat

2. An overview of irradiation as a food preservation technique

3. Effects of natural preservatives on the total bacterial colony number and pH of red sour soup during shelf life;Chang Y. H.;China Condiment,2019

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sodium dehydroacetate-induced disorder of coagulation function in broiler chickens and the protective effect afforded by vitamin K;Poultry Science;2023-03

2. Analysis of factors related to browning of red sour soup during fermentation;Frontiers in Nutrition;2023-02-28

3. Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang;Food Chemistry;2023-02

4. Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup;Fermentation;2022-10-31

5. Plant-Based Fermented Beverages and Key Emerging Processing Technologies;Food Reviews International;2022-07-07

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