Advances in Food Science and Engineering
Study on Technology of Shrimp Sauce Pickles
Download PDF (938.7 KB) PP. 19 - 27 Pub. Date: June 1, 2019
Author(s)
- Chaoshuang Jia*
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China - Fengmin Han
College of Mechanical and Electrical Engineering, Shandong Agricultural University, Taian 271018, Shandong - Liangqing Xi
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China - Qiyue Zhang
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China - Shikai Zhang
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China - Guifen Dong
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China - Xiaoyu Miao
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China - Aonan Yan
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China - Peng Wu*
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China - Xiangyang Li
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Techno. Eng. Techno. Center in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong Province, China
Abstract
Keywords
References
[1] Ouyang Z, Luo F. Analysis and Comparison of Nitrite Content in Pickled Vegetables[J]. Farm Products Processing, 2018.
[2] Xiao L H, Tang H G, Meng-Di Y E, et al. Study on Optimization of Composite Enzyme Hydrolysis of Desalted Salt-pickled Egg White[J]. Storage & Process, 2018.
[3] Cheng K K, Day N E, Duffy S W, et al. Pickled vegetables in the aetiology of oesophageal cancer in Hong Kong Chinese.[J]. Lancet, 1992, 339(8805):1314-1318.
[4] Zhao Z T, Peng W U, Shan C S, et al. Analysis of Development Current Situation and Countermeasures of Shandong Pickled Vegetables[J]. China Condiment, 2017.
[5] Li Y. Research of the Chinese pickled vegetable[J]. China Condiment, 2006.
[6] Ding Z, Johanningsmeier S D, Price R, et al. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products[J]. Food Control, 2018, 90.
[7] Jia F J, Wang Y M, Gong Z Q, et al. Development of Low Salt Pickled Vegetable[J]. Food & Nutrition in China, 2017.
[8] Nan L I, Zhiwen L I, Shun L I, et al. Consumption of pickled vegetables and risk of hypertension in Chinese female population in parts of Shanxi Province[J]. Chinese Journal of Reproductive Health, 2017.
[9] Budelli A. Probiotic compositions and methods[J]. 2017.
[10] Guizani N, Sinha N K, Hui Y H. Vegetable fermentation and pickling.[J]. 2018.
[11] Meidong R, Doolgindachbaporn S, Jamjan W, et al. A novel probiotic Bacillus siamensis B44v isolated from Thai pickled vegetables (Phak-dong) for potential use as a feed supplement in aquaculture.[J]. Journal of General & Applied Microbiology, 2017, 63.
[12] Chiyuan M A, Guo P, Chen L, et al. Determination of Ethylenediamine Tetraacetic Acid Disodium Salt Content in Canned Pickled Vegetables by High Performance Liquid Chromatography[J]. Food Science, 2016.
[13] Fang F, Feng T, Du G, et al. Evaluation of the impact on food safety of a Lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds[J]. Food Additives & Contaminants, 2016, 33(4):623-630.
[14] Pang C, Yang L L, Zhao Y, et al. Optimization of fermentation process of Ladou with compound bacteria[J]. Science & Technology of Food Industry, 2018.
[15] Jia-Hui L I, Wen-Ying X U, Luo W, et al. Evaluation of uncertainty in determination of moisture content in beef by direct drying method[J]. Occupation & Health, 2014.
[16] Zhang Y, Zheng-Yong Y U, Geng F N, et al. Content Determination of Total Phenolic Acids in Extract of Taraxacum mongolicum[J]. Food Research & Development, 2018.
[17] Standardization G I O F. Butter: determination of salt content (reference method)[J]. ISO/IDF International Standard (ISO/IDF). (2004). no. 15648, 2004, 68(1):79-85.
[18] Dong Z, Li M Y, Zhang H L, et al. Uncertainty evaluation for determination of lead in pickled vegetables by atomic absorption spectrometry.[J]. Journal of Food Safety & Quality, 2016.
[19] Liu G D, Hong-Liang L I, Shu J, et al. Study on the GB4789.3-2010 MPN Method Fitting in Coliform Bacteria Current Indicators of Pickled Vegetables[J]. China Condiment, 2016.
[20] Wang L, Cheng L, Xu Y, et al. Extraction technology optimization and antioxidant activity of polysaccharides from pumpkin seeds[J]. Transactions of the Chinese Society of Agricultural Engineering, 2016.
[21] Jabbari K, Pashaei F, Ay M R, et al. Evaluating the Impact of Various Parameters on the Gamma Index Values of 2D Diode Array in IMRT Verification[J]. Journal of Medical Signals & Sensors, 2018, 8(1):31-38. Advances in Food Science and Engineering, Vol. 3, No. 2, June 2019 27 Copyright