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Study on mechanism behind browning of Antarctic krill upon hot air drying and its control

Chao Guo1, Xiang-Bo Zeng1, Bo Peng1

  • 1State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative In1novation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food Chemistry
|February 26, 2025
PubMed

Keywords:
Antarctic krillAntarctic krill oilBrowningHot air dryingMaillard-like reactionPolyphenol antioxidants

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