Oxidative stress involved in textural changes of sea cucumber Stichopus japonicus body wall during low-temperature treatment-Reference-Cited by-同舟云学术

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Oxidative stress involved in textural changes of sea cucumber Stichopus japonicus body wall during low-temperature treatment

Published:2018-01-01 Issue:1 Volume:21 Page:2646-2659
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dong Xiufang¹,Qi Hang¹,Feng Dingding¹,He Baoyu¹,Nakamura Yoshimasa²,Yu Chenxu³,Zhu Beiwei¹

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China

2. Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan

3. Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA

Funder

Program for Dalian High Level Talent Innovation

The National Natural Science Foundation of China

Program for Liaoning Excellent Talents in University

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2018.1559187

Reference40 articles.

1. Differentiation of Dried Sea Cucumber Products from Different Geographical Areas by Surface Desorption Atmospheric Pressure Chemical Ionization Mass Spectrometry

2. Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis

3. ROS production in homogenate from the body wall of sea cucumber Stichopus japonicus under UVA irradiation: ESR spin-trapping study

4. Apoptosis induction is involved in UVA-induced autolysis in sea cucumber Stichopus japonicus

5. Sensory characteristics of meat cooked for prolonged times at low temperature

Cited by 11 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. UV-Assisted Autolysis for Nutrient Bioconversion of Sea Cucumber (Stichopus horrens) Body Wall;Food and Bioprocess Technology;2023-10-16

2. Phlorotannin Extracts from Ascophyllum nodosum Inhibited Proteases Activities and Structural Changes from Apostichopus japonicus;ACS Food Science & Technology;2022-09-22

3. Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review;International Journal of Food Science & Technology;2022-07-27

4. Protein oxidation results in textural changes in sea cucumber (Apostichopus japonicus) during tenderization;LWT;2021-06

5. Effects of oxidation on the structure of collagen fibers of sea cucumber (Apostichopus japonicus) body wall during thermal processing;LWT;2021-03

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