Spoilage mechanism and preservation technologies on the quality of shrimp: An overview
S Peng, H Wei, S Zhan, W Yang, Q Lou, S Deng… - Trends in Food Science …, 2022 - Elsevier
abstract Background Shrimp is widely distributed and world-favored fishery products with
increasing growth of market requirement. Nowadays, more and more consumers pay …
increasing growth of market requirement. Nowadays, more and more consumers pay …
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry
Seafood processing has traditionally been challenging due to the rapid spoilage rates and
quality degradation of these products. With the rise of food science and technology, novel …
quality degradation of these products. With the rise of food science and technology, novel …
Use of high pressure processing in combination with acidic electrolyzed water depuration for the shelf-life extension of blood clam (Tegillarca granosa)
The combined effects of acidic electrolyzed water (AEW) depuration and high pressure
processing (HP–P) on reduction of growth of spoilage bacteria and pathogens in blood …
processing (HP–P) on reduction of growth of spoilage bacteria and pathogens in blood …
A comprehensive review of the control and utilization of aquatic animal products by autolysis-based processes: Mechanism, process, factors, and application
X Huang, H Wang, Z Tu - Food Research International, 2023 - Elsevier
Animal aquatic products have high water content, abundant enzyme system and their own
diverse microbial flora. These products are severely susceptible to autolysis and …
diverse microbial flora. These products are severely susceptible to autolysis and …
[HTML][HTML] Effects of ultra high pressure-magnetic field treatment on protein properties and quality characteristics of stored shrimp (Litopenaeus vannamei)
C Zhu, L Chen, X Zeng, Y Sun, D Jiao, M Liu, M Zheng… - LWT, 2022 - Elsevier
The preservation of ultra high pressure (UHP) and magnetic field (MF) technologies on food
have been reported, but the effect of combined treatment (UHP-MF) on aquatic product …
have been reported, but the effect of combined treatment (UHP-MF) on aquatic product …
[HTML][HTML] Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) …
X Zeng, D Jiao, X Yu, L Chen, Y Sun, A Guo, C Zhu… - Food Chemistry: X, 2022 - Elsevier
This study aimed to explore the effect of ultra-high pressure (UHP) treatment (100–500 MPa,
5 min, 15±1℃) on the relationship between endogenous proteases and protein degradation …
5 min, 15±1℃) on the relationship between endogenous proteases and protein degradation …
Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during …
C Zhu, X Zeng, L Chen, M Liu, M Zheng, J Liu, H Liu - Food Chemistry, 2024 - Elsevier
Ultra-high pressure (UHP) and magnetic field (MF) are emerging food preservation
technologies, but the research on the effects of combined treatment (UHP-MF) on aquatic …
technologies, but the research on the effects of combined treatment (UHP-MF) on aquatic …
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
W Guo, S Mehrparvar, W Hou, J Pan… - International Journal of …, 2024 - Elsevier
Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables,
and flowers, boast antioxidant properties with potential human health benefits. However …
and flowers, boast antioxidant properties with potential human health benefits. However …
Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review
J Pan, Z Zhang, BK Mintah, H Xu… - Journal of Food …, 2022 - Wiley Online Library
This review assesses the nonthermal physical processing technologies for protein
modification. The review also discusses the structural, functional, and digestibility attributes …
modification. The review also discusses the structural, functional, and digestibility attributes …
Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing
L Chen, D Jiao, B Zhou, C Zhu, J Liu… - Food Science & …, 2022 - Wiley Online Library
The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5
min) combined with chitosan‐tea polyphenol (1.5% and 0.5%[w/v], respectively) coating to …
min) combined with chitosan‐tea polyphenol (1.5% and 0.5%[w/v], respectively) coating to …