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High-Humidity Hot Air Impingement Cooking Enhances Dried Penaeus Vannamei Color by Inactivating the Enzymes, Reducing Drying Time, and Inhibiting the Millard Reaction

https://doi.org/10.2139/ssrn.4644113
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inferredcites →https://doi.org/10.1002/jsfa.10280openalex-extracted
Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei
inferredcites →https://doi.org/10.1007/s10068-016-0003-0openalex-extracted
Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation
inferredcites →https://doi.org/10.1016/j.bbrc.2007.03.120openalex-extracted
Cis astaxanthin and especially 9-cis astaxanthin exhibits a higher antioxidant activity in vitro compared to the all-trans isomer
inferredcites →https://doi.org/10.1016/j.biortech.2005.10.007openalex-extracted
The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation
inferredcites →https://doi.org/10.1016/j.fbio.2016.05.005openalex-extracted
Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis
inferredcites →https://doi.org/10.1016/j.foodchem.2007.10.058openalex-extracted
Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution
inferredcites →https://doi.org/10.1016/j.foodchem.2011.10.001openalex-extracted
The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage
inferredcites →https://doi.org/10.1016/j.foodchem.2016.09.200openalex-extracted
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126622openalex-extracted
Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process
inferredcites →https://doi.org/10.1016/j.foodchem.2020.127811openalex-extracted
Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132092openalex-extracted
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
inferredcites →https://doi.org/10.1016/j.foodcont.2018.09.008openalex-extracted
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
inferredcites →https://doi.org/10.1016/j.foodres.2022.112079openalex-extracted
Revealing color change and drying mechanisms of pulsed vacuum steamed Cistanche deserticola through bioactive components, microstructural and starch gelatinization properties
inferredcites →https://doi.org/10.1016/j.indcrop.2022.115663openalex-extracted
Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing: Improved drying efficiency, enriched volatile profile and increased phytochemical content
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.01.013openalex-extracted
Kinetics of astaxanthin degradation and color changes of dried shrimp during storage
inferredcites →https://doi.org/10.1016/j.jfoodeng.2016.07.010openalex-extracted
Kinetics of heat induced muscle protein denaturation of brown shrimp ( Crangon crangon )
inferredcites →https://doi.org/10.1016/j.lwt.2016.11.070openalex-extracted
Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)
inferredcites →https://doi.org/10.1016/j.lwt.2023.114836openalex-extracted
Effects of high-humidity hot air impingement cooking on physicochemical properties and microstructure of Pacific white shrimp (Penaeus vannamei)
inferredcites →https://doi.org/10.1016/j.tca.2015.08.016openalex-extracted
Thermal characteristics and state diagram of Penaeus vannamei meat with and without maltodextrin addition
inferredcites →https://doi.org/10.1021/acsomega.9b01294openalex-extracted
Effects of Drying Methods on the Content, Structural Isomers, and Composition of Astaxanthin in Antarctic Krill
inferredcites →https://doi.org/10.1021/jf061876dopenalex-extracted
Different Effects of Microwave and Ultrasound on the Stability of (all-E)-Astaxanthin
inferredcites →https://doi.org/10.1080/07373937.2018.1494185openalex-extracted
Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets
inferredcites →https://doi.org/10.1080/07373937.2021.1895205openalex-extracted
Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods
inferredcites →https://doi.org/10.1080/10942912.2013.829492openalex-extracted
Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods
inferredcites →https://doi.org/10.1111/j.1365-2621.2001.tb08213.xopenalex-extracted
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb06995.xopenalex-extracted
Heat‐induced Activation of Polyphenoloxidase in Western Rock Lobster ( Panulirus cygnus ) Hemolymph: Implications for Heat Processing
inferredcites →https://doi.org/10.1111/j.1365-2621.2012.03193.xopenalex-extracted
Polyphenol oxidase inactivation and vitamin C degradation kinetics of F uji apple quarters by high humidity air impingement blanching
inferredcites →https://doi.org/10.1515/ijfe-2017-0028openalex-extracted
Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
inferredcites →https://doi.org/10.1515/ijfe-2020-0121openalex-extracted
High humidity air-impingement blanching (HHAIB) improves drying characteristics and quality of ground-cover chrysanthemum heads
inferredcites →https://doi.org/10.3136/fstr.22.75openalex-extracted
Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)
inferredcites →https://doi.org/10.3390/foods11142066openalex-extracted
Improvement of Pacific White Shrimp (Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave
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