The color of any food is influenced by several factors, such as food attributes (presence of
pigments, maturity, and variety), processing methods, packaging, and storage conditions …

Smart labels are a hot research topic in the field of food science, but the low sensitivity of film
smart labels limits the on-site and visual detection of seafood freshness. To address these …

The relationship between the gel quality of golden pompano surimi treated with dense
phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low …

During the pandemic of coronavirus disease 2019, the fact that frozen foods can carry the
relevant virus raises concerns about the microbial safety of cold-chain foods. As a non …

The work aimed to explore the effect of supercritical carbon dioxide (SCCD) treatment on the
enzyme activity, color, carotenoid, sugar and phenolic profile, and antioxidant activity of …

Carbon dioxide (CO2) has the potential to extend the storage time of raw milk, but its
industrial application in this regard has not been thoroughly explored. This study aimed to …

以炝虾为试验原料, 采用羟基水, 超高压以及联合处理, 研究不同处理条件下,
杀菌效果及货架期品质变化. 选择感官评分, 菌落总数, 挥发性盐基氮(total volatile base …

The color of any food is influenced by several factors, such as food attributes (presence of
pigments, maturity, and variety), processing methods, packaging, and storage conditions …

Strict temperature control, to limit bacterial development, preserve freshness, and give a
longer shelf-life of fresh shrimp, could not be entirely reliable along the production chain …

以分离自腐败鸡肉的Pseudomonas deceptionensis CM2 为对象, 研究微高压CO 2 (p-HPCD)
杀菌技术在不同压力, 保压时间下对P. deceptionensis CM2 的杀菌效果. 结果表明: p-HPCD …