Effect of different preservation treatments on the formation of semicarbazide in Litopenaeus vannamei and the potential molecular mechanisms

Author:

Yu Wenlong,Zhang Caiyu,Liu Weihua,Ma Shan,Mi Si,Chitrakar Bimal,Sang Yaxin,Wang XianghongORCID

Funder

National Natural Science Foundation of China

Hebei Agricultural University

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Generation of semicarbazide from natural azine development in foods, followed by reaction with urea compounds;Abernethy;Food Addit. Contam.: Part A,2015

2. Bondoc, I. (2016a). European Regulation in the Veterinary Sanitary and Food Safety Area, a Component of the European Policies on the Safety of Food Products and the Protection of Consumer Interests: A 2007 Retrospective. Part Two: Regulations. Universul Juridic, Supliment, pp. 16–19.

3. Bondoc, I. (2016b). European Regulation in the Veterinary Sanitary and Food Safety Area, a Component of the European Policies on the Safety of Food Products and the Protection of Consumer Interests: A 2007 Retrospective. Part Four: Decisions. Universul Juridic, Supliment, pp. 24–27.

4. Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits;Ding;LWT-Food Sci. Technol.,2015

5. Fan, Q., Chen, S., Deng, J., Zhang, B., Yang, X., Li, C.,. & Rong, H. (2020). Research progress on the production and control method of semicarbazide in crustacean aquatic products. Journal of Food Safety and Quality, 11(5), 1439–1445.

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