Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage

LWT

Volumn 44, Issue 4, 2011, Pages 924-932

  Nirmal, Nilesh Prakash ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Antioxidant; Green tea; Melanosis; Mulberry tea; Pacific white shrimp; Polyphenoloxidase

Indexed keywords

ANTIOXIDANTS; CHLOROPHYLL; EXTRACTION; FLAVONOIDS; FOOD STORAGE; ICE CONTROL; PLANTS (BOTANY); SHELLFISH;

EPIGALLOCATECHIN GALLATE; GREEN TEA; LITOPENAEUS VANNAMEI; MELANOSIS; POLYPHENOL OXIDASE; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLIC CONTENT; WHITE SHRIMPS;

TEA;

BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI; MORUS (ANGIOSPERM);

EID: 78751703741     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.007     Document Type: Article

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