Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté-Reference-Cited by-同舟云学术

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Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté

Published:2020-03-23 Issue:4 Volume:29 Page:407-416
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Aydin Cem¹^ORCID,Kurt Ünal²^ORCID,Kaya Yalçın³^ORCID

Affiliation:

1. Agriculture And Rural Development Support Institution, Amasya Provincial Coordination Unit, Amasya, Turkey

2. Technology Faculty, Electrical and Electronics Engineering, Amasya University, Amasya, Turkey

3. Faculty of Fisheries, Department of Fish Processing Technology, Sinop University, Sinop, Turkey

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1741752

Reference56 articles.

1. Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds

2. Exergetic performance analysis of ohmic cooking process

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology;Food and Bioprocess Technology;2024-09-09

2. Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field;Food systems;2024-04-18

3. Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes;Journal of Food Processing and Preservation;2024-01-11

4. Transformation of Seafood Side-Streams and Residuals into Valuable Products;Foods;2023-01-16

5. Energy Consumption Analysis of a Continuous Flow Ohmic Heater with Advanced Process Controls;Energies;2023-01-12

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