Optimization and application of spray-drying process on oyster cooking soup byproduct-Reference-Cited by-同舟云学术

Optimization and application of spray-drying process on oyster cooking soup byproduct

Published:2017-07-20 Issue:3 Volume:38 Page:407-412
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHEN Huibin¹,WANG Meiying²,LIN Xiangzhi³

Affiliation:

1. State Oceanic Administration, P.R. China; Xiamen University, P.R. China

2. Xiamen Ocean Vocational College, P.R. China

3. State Oceanic Administration, P.R. China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n3/0101-2061-cta-1678-457X05017.pdf

Reference21 articles.

1. Optimization of microencapsulation of probiotics in raspberry juice by spray drying;Anekella K.;Lebensmittel-Wissenschaft + Technologie,2013

2. Effects of different atmospheres on qualities of oyster during frozen storage;Chen H.;Transactions of the Chinese Society of Agricultural Engineering,2008

3. Effects of Ozonated Water Treatment on the Microbial Population, Quality, and Shelf Life of Shucked Oysters (Crassostrea plicatula);Chen H.;Journal of Aquatic Food Product Technology,2014

4. Optimization of processing nutrient powder from blanching liquid of stropharia rugoso-annulata with spray drying technology;Chen J.;Transactions of the Chinese Society of Agricultural Engineering,2012

5. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas);Cruz-Romero M. C.;Innovative Food Science & Emerging Technologies,2008

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