褐变化学标记、检测和应对策略在保持中国传统腌菜质量方面的进展

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-08-18 DOI:10.1080/87559129.2024.2389142

Yangyang Chen, Huiyu Gong, Junwei Wang, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao

引用次数: 0

摘要

腌菜因其独特的感官属性和营养价值而被广泛食用，但发酵和储存过程中的褐变现象会严重损害腌菜的质量，阻碍其商业开发。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles

Pickles are widely consumed for their unique sensory attributes and nutritional value, but browning during fermentation and storage can significantly damage their quality and impede commercial deve...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists