ArticleFoods (Basel, Switzerland)2025
Comprehensive Analysis of Storage Stability of Hong-Jam Under Various Conditions: Correlation Between Lipid Oxidation Factors and Alternative Quality Parameters.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Centrifugally Spun Flaxseed Gum/PEO Fibers Enriched with Kale Extract for Active Food Packaging Applications.Foods (Basel, Switzerland) · 2026Article
- Evaluation of the iron, zinc, and folic acid stability in fortified wheat flour storage and its impact on quality indicators.BMC nutrition · 2025Article
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Authors and funding
5 authors.
Funding
Abstract
Hong-Jam is a functional food product made from freeze-dried silkworms on the seventh to eights day of the fifth Instar stage, which are steamed for 2 h prior to drying. This study evaluated the storage stability of Hong-Jam under varying temperatures, product forms, and packaging conditions. By using the correlation analysis, novel quality indices that may complement or replace traditional lipid-oxidation markers in edible-insect products were identified. Peroxide value (POV) and acid value (AV), which are factors of lipid oxidation, significantly increased under high-temperature conditions. Dependency of temperature (D
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