Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives

Bibliographic Details
Main Authors: Chen, Hui-Ming, Zhou, Quan, Huang, Li-Jun, Lin, Jun, Liu, Jia-Fei, Huang, Zi-Yong, Zhang, Rong-Lin, Wang, Jing-Jing, Zhao, Yong, Wu, Yong-Ning, Yang, Xing-Fen, Wu, Wei-Liang
Other Authors: National Key Research and Development Program of China, Special Project for Research and Development in Key Areas of Guangdong Province, Guangxi Key Research and Development Program
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2023
Subjects:
Food Science
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.foodres.2023.113325
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spelling crelsevierbv:10.1016/j.foodres.2023.113325 2023-09-05T13:22:52+02:00 Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives Chen, Hui-Ming Zhou, Quan Huang, Li-Jun Lin, Jun Liu, Jia-Fei Huang, Zi-Yong Zhang, Rong-Lin Wang, Jing-Jing Zhao, Yong Wu, Yong-Ning Yang, Xing-Fen Wu, Wei-Liang National Key Research and Development Program of China Special Project for Research and Development in Key Areas of Guangdong Province Guangxi Key Research and Development Program 2023 http://dx.doi.org/10.1016/j.foodres.2023.113325 https://api.elsevier.com/content/article/PII:S0963996923008700?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0963996923008700?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ https://doi.org/10.15223/policy-017 https://doi.org/10.15223/policy-037 https://doi.org/10.15223/policy-012 https://doi.org/10.15223/policy-029 https://doi.org/10.15223/policy-004 Food Research International volume 173, page 113325 ISSN 0963-9969 Food Science journal-article 2023 crelsevierbv https://doi.org/10.1016/j.foodres.2023.113325 2023-08-23T16:55:54Z Article in Journal/Newspaper Salmo salar ScienceDirect (Elsevier - via Crossref)
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Chen, Hui-Ming
Zhou, Quan
Huang, Li-Jun
Lin, Jun
Liu, Jia-Fei
Huang, Zi-Yong
Zhang, Rong-Lin
Wang, Jing-Jing
Zhao, Yong
Wu, Yong-Ning
Yang, Xing-Fen
Wu, Wei-Liang
Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
topic_facet Food Science
author2 National Key Research and Development Program of China
Special Project for Research and Development in Key Areas of Guangdong Province
Guangxi Key Research and Development Program
format Article in Journal/Newspaper
author Chen, Hui-Ming
Zhou, Quan
Huang, Li-Jun
Lin, Jun
Liu, Jia-Fei
Huang, Zi-Yong
Zhang, Rong-Lin
Wang, Jing-Jing
Zhao, Yong
Wu, Yong-Ning
Yang, Xing-Fen
Wu, Wei-Liang
author_facet Chen, Hui-Ming
Zhou, Quan
Huang, Li-Jun
Lin, Jun
Liu, Jia-Fei
Huang, Zi-Yong
Zhang, Rong-Lin
Wang, Jing-Jing
Zhao, Yong
Wu, Yong-Ning
Yang, Xing-Fen
Wu, Wei-Liang
author_sort Chen, Hui-Ming
title Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
title_short Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
title_full Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
title_fullStr Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
title_full_unstemmed Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
title_sort curcumin-mediated photodynamic treatment extends the shelf life of salmon (salmo salar) sashimi during chilled storage: comparisons of preservation effects with five natural preservatives
publisher Elsevier BV
publishDate 2023
url http://dx.doi.org/10.1016/j.foodres.2023.113325
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https://api.elsevier.com/content/article/PII:S0963996923008700?httpAccept=text/plain
genre Salmo salar
genre_facet Salmo salar
op_source Food Research International
volume 173, page 113325
ISSN 0963-9969
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
https://doi.org/10.15223/policy-017
https://doi.org/10.15223/policy-037
https://doi.org/10.15223/policy-012
https://doi.org/10.15223/policy-029
https://doi.org/10.15223/policy-004
op_doi https://doi.org/10.1016/j.foodres.2023.113325
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