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Xu J, Sun Q, Dong X, Gao J, Wang Z, Liu S. Insight into the microorganisms, quality, and protein structure of golden pompano ( Trachinotus ovatus) treated with cold plasma at different voltages. Food Chem X 2023; 18:100695. [PMID: 37234402 PMCID: PMC10206424 DOI: 10.1016/j.fochx.2023.100695] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 04/08/2023] [Accepted: 04/27/2023] [Indexed: 05/28/2023] Open
Abstract
Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the bacteriostatic effect of CP. Golden pompano (Trachinotus ovatus) was treated with CP at different voltages (10, 20, and 30 kV). The total viable count decreased as the CP voltage increased, reaching a maximum reduction of 1.54 lg CFU/g on golden pompano treated at 30 kV. No effects on water-holding capacity, pH, total volatile base nitrogen, and T2b relaxation time were observed, indicating that all CP treatments retained the freshness and bound water of the samples. However, as the CP voltage increased, peroxide value and thiobarbituric acid-reactive substances of golden pompano gradually increased, the protein tertiary structure unfolded, and α-helices converted to β-sheets, indicating inevitable lipid and protein oxidation caused by excessive CP voltage. Therefore, a suitable voltage of CP should be selected to inhibits the growth of microorganisms, which avoids deterioration of sea-foods quality.
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Affiliation(s)
- Jie Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Wu Y, Deng J, Xu F, Li X, Kong L, Li C, Sheng R, Xu B. The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities. Food Chem 2023; 428:136751. [PMID: 37453392 DOI: 10.1016/j.foodchem.2023.136751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 06/04/2023] [Accepted: 06/26/2023] [Indexed: 07/18/2023]
Abstract
The Leuconostoc mesenteroides subsp. IMAU:80679 (LM) was chosen for its superior capability in enhancing redness, and was incubated in a broth system containing metmyoglobin (MetMb) to investigate its mechanisms for color improvement. The a* value of LM group reached its highest level of 52.75 ± 1.04 at 24 h, significantly higher than control of 19.75 ± 0.6 (p < 0.05). The addition of LM could inhibit myoglobin oxidation to some extent. Meanwhile, higher content of nitrosylmyoglobin (NOMb) and Zn-protoporphyrin (Znpp) were observed in LM samples during the whole incubation period. Furthermore, enzymatic activity and encoded genes related to MetMb reduction and pigment formation were determined to explain its possible mechanism on color enhancement. Finally, by extracting crude enzymes and adding them to meat batters, the redness of crude enzyme group was comparable to that achieved with 20 ppm nitrite, providing a potential method on compensating for nitrite/nitrate substitution in meat products.
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Affiliation(s)
- Ying Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Jieying Deng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; Anhui Qingsong Food Co., Ltd. No.28 Ningxi Road, Hefei 231299, China
| | - Xiaomin Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Lingjie Kong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Rong Sheng
- Anhui Zhongqing Inspection and Testing Co., Ltd, Hefei 230093, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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3
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Hu J, Bi J, Li X, Wu X, Wang W, Yu Q. Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing. Carbohydr Polym 2023; 307:120641. [PMID: 36781270 DOI: 10.1016/j.carbpol.2023.120641] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 01/05/2023] [Accepted: 01/27/2023] [Indexed: 02/01/2023]
Abstract
Browning of some processed fruit products was affected not only by polyphenol oxidation but also by cell wall polysaccharides (pectin). The study was performed to understand the mechanism of browning in the pectin system. The catechin/chlorogenic acid oxidation system in three pectins significantly enhanced their browning during thermal storage with pectin structure- and concentration-dependent. Particularly, the structural and physicochemical properties of pectin were examined to determine its effects on the kinetics of polyphenol oxidation and the stability of free polyphenols. Moreover, pectin impacted the fluorescence characteristics of polyphenols by cross-linking with the aromatic ring of polyphenols. In turn, the interaction between polyphenols and pectin impacted the chemical bond vibration of pectin, thereby affecting its optical features and browning. The correlation analysis revealed that the monosaccharide composition, Ratio 1, Ratio 2, Ratio 3, methyl esterification, ζ-potential, and polydispersity index of pectin were significantly correlated with the browning of the pectin-polyphenol oxidation system.
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Affiliation(s)
- Jiaxing Hu
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
| | - Xuan Li
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
| | - Xinye Wu
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Wenyue Wang
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Qingting Yu
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
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4
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Guo L, Xu X, Zhang X, Chen Z, He R, Ma H. Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure. Ultrason Sonochem 2023; 92:106267. [PMID: 36543047 PMCID: PMC9793306 DOI: 10.1016/j.ultsonch.2022.106267] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 11/27/2022] [Accepted: 12/11/2022] [Indexed: 06/13/2023]
Abstract
This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins (Longissimus dorsi). The physical qualities, myoglobin, moisture migration, distribution, and microstructure of pork were also evaluated. The results displayed that the NaCl content of samples cured by simultaneous ultrasound (100 W/L) working mode with a frequency combination of 20, 40, and 60 kHz was higher than that of other ultrasound working modes. The effect of ultrasonic brining was significantly better than the static curing when the saline solution was >35 mL. In addition, the samples cured by simultaneous ultrasound had better physical qualities, including more pickling absorptivity, less cooking loss, and lower hardness, tenderness, and chewiness value. The intensity of lightness was reduced, although redness and yellowness remained unaltered compared to static curing. The myoglobin content decreased drastically without changing the oxygenation level, and the relaxation time of T2b and T21 was delayed. The microstructure indicated that the ultrasonic treatment could promote changes in meat texture. Overall, the simultaneous ultrasound at various frequencies could efficiently accelerate NaCl penetration and improve pork quality.
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Affiliation(s)
- Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Xiaosen Xu
- Jiangsu University of Science and Technology, Marine Equipment and Technology Institute, No. 2 Mengxi Road, Zhenjiang 212013, China
| | - Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhongyuan Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
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5
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Zhang B, Tan C, Zou F, Sun Y, Shang N, Wu W. Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review. Foods 2022; 11:foods11182818. [PMID: 36140945 PMCID: PMC9497965 DOI: 10.3390/foods11182818] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry.
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Affiliation(s)
- Bo Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Chunming Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yu Sun
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Correspondence: (N.S.); (W.W.)
| | - Wei Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: (N.S.); (W.W.)
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6
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Han Q, He Z, Zhong C, Wen X, Ni Y. The optimization of plasma activated water (
PAW
) generation and the inactivation mechanism of
PAW
on
Escherichia coli. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qian‐Yun Han
- College of Food Science and Nutritional Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing 100083 Beijing China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture 100083 Beijing China
| | - Zheng‐Yu He
- College of Food Science and Nutritional Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing 100083 Beijing China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture 100083 Beijing China
| | - Chong‐Shan Zhong
- College of Information and Electrical Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
| | - Xin Wen
- College of Food Science and Nutritional Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing 100083 Beijing China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture 100083 Beijing China
| | - Yuan‐Ying Ni
- College of Food Science and Nutritional Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing 100083 Beijing China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture 100083 Beijing China
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7
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Luo J, Xu W, Liu Q, Zou Y, Wang D, Zhang J. Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Onopiuk A, Stelmasiak A, Wierzbicka A, Poltorak A. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages. Meat Sci 2022; 187:108751. [DOI: 10.1016/j.meatsci.2022.108751] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 01/11/2023]
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9
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Stoica M, Antohi VM, Alexe P, Ivan AS, Stanciu S, Stoica D, Zlati ML, Stuparu-Cretu M. New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02744-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Chaijan M, Chaijan S, Panya A, Nisoa M, Cheong L, Panpipat W. High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak. INNOV FOOD SCI EMERG 2021; 74:102861. [DOI: 10.1016/j.ifset.2021.102861] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Pan Y, Cheng JH, Sun DW. Metabolomic analyses on microbial primary and secondary oxidative stress responses. Compr Rev Food Sci Food Saf 2021; 20:5675-5697. [PMID: 34601780 DOI: 10.1111/1541-4337.12835] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 07/20/2021] [Accepted: 08/23/2021] [Indexed: 12/16/2022]
Abstract
Food safety is veryimportant in our daily life. In food processing or disinfection, microorganisms are commonly exposed to oxidative stress perturbations. However, microorganisms can adapt and respond to physicochemical interventions, leading to difficulty and complexity for food safety assurance. Therefore, understanding the response mechanisms of microbes and providing an overview of the responses under oxidative stress conditions are beneficial for ensuring food safety for the industry. The current review takes the metabolomics approach to reveal small metabolite signatures and key pathway alterations during oxidative stress at the molecular and technical levels. These alterations are involved in primary oxidative stress responses due to inactivation treatments such as using hypochlorite (HOCl), hydrogen peroxide (H2 O2 ), electrolyzed water (EW), irradiation, pulsed light (PL), electron beam (EB), and secondary oxidative stress responses due to exposures to excessive conditions such as heat, pressure, acid, and alkaline. Details on the putative origin of exogenous or endogenous reactive oxygen species (ROS) are discussed, with particular attention paid to their effects on lipid, amino acid, nucleotide, and carbohydrate metabolism. In addition, mechanisms on counteracting oxidative stresses, stabilization of cell osmolality as well as energy provision for microbes to survive are also discussed.
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Affiliation(s)
- Yuanyuan Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin, Ireland
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