Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition
Tianxi Chen, Yue Gao, Zhuohong Tan, Ali Zeshan, Jianrong Li, Ziping Ai, Samir Mowafy, Yawen Lin, Xuepeng Li
Topics & Concepts
Maillard reactionAstaxanthinShrimpChemistryFood sciencePenaeusPolyphenol oxidaseSpray dryingPolyphenolMicrostructureAntioxidantBiochemistryEnzymeChromatographyFisheryBiologyCarotenoidPeroxidaseCrystallographyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth