Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration-Reference-Cited by-同舟云学术

Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

QIAO Zenghui¹^ORCID,YIN Mingyu¹,QI Xinjuan¹,LI ZhenZhen²,YU Zheng²,CHEN Min²,XIAO Tong²,WANG Xichang¹

Affiliation:

1. Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China

2. Shanghai Ocean University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000102091&tlng=en

Reference63 articles.

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3. Freezing of meat and aquatic food: underlying mechanisms and implications on protein oxidation;Bao Y.;Comprehensive Reviews in Food Science and Food Safety,2021

4. Anti freeze proteins (Afp): properties, sources and applications - a review;Baskaran A.;International Journal of Biological Macromolecules,2021

5. The influence of freezing factors on the quality of aquatic products and the research progress of freezing preservation;Cai L. Y.;Food Industry Science and Technology,2018

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