晒干和对流干燥章鱼的质量参数和常温贮藏期间的估计货架期
IF 1.3
4区 农林科学
Q4 FOOD SCIENCE & TECHNOLOGY
引用次数: 0
摘要
本研究采用干燥工艺作为章鱼贮藏过程中的品质保存方法。章鱼的质量属性包括 pH 值、水分活度、颜色特性、总挥发性有机物、...本文章由计算机程序翻译，如有差异，请以英文原文为准。
Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage
Drying process was used in this study as a preserving method of octopus quality during storage. Octopus vulgaris quality attributes in terms of pH, water activity, color properties, total volatile ...
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来源期刊
CiteScore
3.50
自引率
6.20%
发文量
77
审稿时长
7 months
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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