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Yue Gao

Bohai University

China

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Scholarly Papers (1)

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High-Humidity Hot Air Impingement Cooking Enhances Dried Penaeus Vannamei Color by Inactivating the Enzymes, Reducing Drying Time, and Inhibiting the Millard Reaction

Number of pages: 18 Posted: 25 Nov 2023
Yawen Lin, Tianxi Chen, Yue Gao, Zhuohong Tan, Ali Zeshan, Jianrong Li, Ziping Ai, Samir Mowafy and Xuepeng Li
Bohai University, Bohai University, Bohai University, Bohai University, Bohai University, Bohai University, Jiangxi Agricultural University, Alexandria University and Bohai University - College of Food Science and Engineering
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Abstract:

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High-humidity hot air impingement cooking (HHAIC), Polyphenol oxidase, Astaxanthin, Low-field nuclear magnetic resonance (LF-NMR), Scanning electron microscope (SEM), Millard reaction