Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage. [electronic resource]
Producer: 20100112Description: S240-7 p. digitalISSN:- 1750-3841
- Adult
- Animals
- Antioxidants -- chemistry
- Bacteria -- growth & development
- Catechol Oxidase -- antagonists & inhibitors
- Chelating Agents
- Colony Count, Microbial
- Copper
- Cysteine -- chemistry
- Food Contamination -- prevention & control
- Food Preservation -- methods
- Free Radical Scavengers -- chemistry
- Glucose -- chemistry
- Glutathione -- chemistry
- Hot Temperature
- Humans
- Hydrogen-Ion Concentration
- Maillard Reaction
- Oxidation-Reduction
- Penaeidae -- chemistry
- Pigmentation
- Quality Control
- Refrigeration
- Seafood -- analysis
- Sensation
- Sulfur Compounds -- chemistry
- Thiobarbituric Acid Reactive Substances
- Time Factors
No physical items for this record
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
There are no comments on this title.
Log in to your account to post a comment.