Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen by Cryogenic Freezing

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Sundararajan, Srijanani ^a   Prudente, Alfredo ^a   Bankston, J David ^a   King, Joan M ^a   Wilson, Paul ^a   Sathivel, Subramaniam ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Freezing rate; Glazing of shrimp; Green tea; Lipid oxidation; Shrimp

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; FOOD PRESERVATION; FREEZING; HEAT; LIPID PEROXIDATION; METHODOLOGY; PENAEIDAE; PH; SENSATION; SHELLFISH; TEA;

ANIMALS; ANTIOXIDANTS; CAMELLIA SINENSIS; COLOR; FOOD PRESERVATION; FREEZING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; PENAEIDAE; PHENOLS; PLANT EXTRACTS; SENSATION; SHELLFISH;

CAMELLIA SINENSIS; DECAPODA (CRUSTACEA);

EID: 80053120570     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02283.x     Document Type: Article

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