Cryoprotective Effects of Trehalose, Alginate, and its Oligosaccharide on Quality of Cooked-Shrimp (Litopenaeus vannamei) During Frozen Storage

Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage

(2015) Lu-kai Ma et al.   JOURNAL OF FOOD SCIENCE

Effect of trehalose on Lateolabrax japonicus myofibrillar protein during frozen storage

(2014) Shengjun Wu et al.   FOOD CHEMISTRY

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei)

(2013) Patomporn Chantarasataporn et al.   FOOD HYDROCOLLOIDS

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen by Cryogenic Freezing

(2011) Srijanani Sundararajan et al.   JOURNAL OF FOOD SCIENCE

Alginate: Properties and biomedical applications

(2011) Kuen Yong Lee et al.   PROGRESS IN POLYMER SCIENCE

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage

(2010) Helena M. Moreno et al.   Innovative Food Science & Emerging Technologies

Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By-Products: Use of Protein Glycation as an Alternative Method

(2009) Esther Sanmartín et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

(2009) Guangquan Xiong et al.   FOOD CHEMISTRY

Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing

(2009) Alex Augusto Gonçalves et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas

(2009) O. Martínez-Alvarez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates

(2008) Alex Augusto Gonçalves et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing

(2008) Waravichanee Lopkulkiaert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution

(2007) Chalida Niamnuy et al.   FOOD CHEMISTRY