The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets-Reference-Cited by-同舟云学术

The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets

Published:2022-05-10 Issue:13 Volume:102 Page:6014-6023
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Shao Fanghui¹,Ma Xiaoye¹,Wei Peiyu¹,Cao Jun¹,He Yanfu¹^ORCID,Feng Aiguo¹,Dong Xiuping²^ORCID,Zhou Dayong²^ORCID,Li Chuan¹²^ORCID

Affiliation:

1. Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering Hainan University Haikou China

2. Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11954

Reference35 articles.

1. Characterization of gelatins from Nile tilapia skins preserved by freezing and salting

2. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

3. Formalin on fresh tilapia via electronic nose and assessment of toxicity levels with Reference to average adult Filipino weight;Dela Cruz JC;I C Humanoid Nanotechnol,2019

4. Superchilling of muscle foods: Potential alternative for chilling and freezing

5. Evaluation of the status quo of polyphenols analysis: Part I—phytochemistry, bioactivity, interactions, and industrial uses

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