Impact of different drying processes on the lipid deterioration and color characteristics ofPenaeus vannamei-Reference-Cited by-同舟云学术

Impact of different drying processes on the lipid deterioration and color characteristics ofPenaeus vannamei

Published:2020-02-11 Issue:6 Volume:100 Page:2544-2553
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Li De‐Yang¹²,Zhou Da‐Yong¹²^ORCID,Yin Fa‐Wen¹²,Dong Xiu‐Ping¹²^ORCID,Xie Hong‐Kai¹³,Liu Zhong‐Yuan¹²,Li Ao¹²,Li Jia‐Xuan²,Rakariyatham Kanyasiri¹²,Shahidi Fereidoon⁴

Affiliation:

1. National Engineering Research Center of Seafood Dalian People's Republic of China

2. School of Food Science and TechnologyDalian Polytechnic University Dalian People's Republic of China

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural University Beijing People's Republic of China

4. Department of BiochemistryMemorial University of Newfoundland St John's, NL Canada

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10280

Reference41 articles.

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2. New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry and Evaluation of the Effect of Salting and Drying

3. Sequential factorial designs for method development of the determination of Cd and Pb in fish and shrimp by GF AAS after sample freeze-drying and tetramethylammonium hydroxide solubilization

4. Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts

5. Changes in lipids of shrimp ( Acetes vulgaris ) during salting and fermentation

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