Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (


Journal

Food science and technology international = Ciencia y tecnologia de los alimentos internacional
ISSN: 1532-1738
Titre abrégé: Food Sci Technol Int
Pays: United States
ID NLM: 9889534

Informations de publication

Date de publication:
Dec 2022
Historique:
pubmed: 3 11 2021
medline: 9 11 2022
entrez: 2 11 2021
Statut: ppublish

Résumé

In this paper, remodeling the shrimp processing chain and the effects of the transformation on the biochemical and sensory qualities of fresh Pacific white shrimp (

Identifiants

pubmed: 34726105
doi: 10.1177/10820132211050847
doi:

Substances chimiques

Plasma Gases 0
Nitrogen N762921K75

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

683-693

Auteurs

Mubango Elliot (M)

College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.

Jing Chen (J)

College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, China.

Dong-Zhi Chen (DZ)

School of Petrochemical Engineering and environment, 71233Zhejiang Ocean University, China.

Xiao-Meng Hu (XM)

College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.

Nikolaeva Ekaterina (N)

College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.

Shang-Gui Deng (SG)

College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, China.

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Classifications MeSH