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Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 2
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Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology

Jianhua LiuDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Peicheng ZhaoDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Lin LiuDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Jianyou ZhangDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Shulai LiuDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Zhifei ZhangDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
&
Yuting DingDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaCorrespondence[email protected]
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Pages 169-176 | Published online: 28 Dec 2015

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Read on this site (3)

Junpeng Zeng, Yu Song, Xiaowei Fan, Jingyi Luo, Junyi Song, Jie Xu & Changhu Xue. (2023) Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Feng Lv, Chenhui Zhong, Shuiqing Wu, Linghua Wang, Haiyan Wu & Jiang Sun. (2021) Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis. CyTA - Journal of Food 19:1, pages 476-482.
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Xujian Qiu, Shengjun Chen & Hong Lin. (2019) Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review. Journal of Aquatic Food Product Technology 28:3, pages 329-340.
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Articles from other publishers (2)

Yiming Li, Yucong Ye, Na Rihan, Bihong Zhu, Qichen Jiang, Xingguo Liu, Yunlong Zhao & Xuan Che. (2023) Polystyrene nanoplastics induce lipid metabolism disorder and alter fatty acid composition in the hepatopancreas of Pacific whiteleg shrimp (Litopenaeus vannamei). Science of The Total Environment, pages 167616.
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T D Ung, T Y N Tran, N L Nguyen, D A Phan & L V Tan. (2021) Biochemical Characteristics of small shrimp (Acetes japonicus) of varied sizes collected in Ben Tre Province, Vietnam. IOP Conference Series: Materials Science and Engineering 1092:1, pages 012080.
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