Evaluation of the Shelf Life of Tambaqui Fillet Processed by the Sous Vide Method-Reference-Cited by-同舟云学术

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Evaluation of the Shelf Life of Tambaqui Fillet Processed by the Sous Vide Method

Published:2017-06-14 Issue:10 Volume:26 Page:1144-1156
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Kato H. C. A.¹,Peixoto Joele M. R. S.²,Sousa C. L.¹,Ribeiro S. C. A.²,Lourenço L. F. H.³

Affiliation:

1. Embrapa Caprinos e Ovinos, Estrada Sobral/Groaíras, Sobral – Ceará State, Brazil

2. Federal Institute for Education, Science and Technology, Castanhal, Para State, Brazil

3. Food Science and Technology Program, College of Food Engineering, Federal University of Para State – UFPA, Belém – Para State, Brazil

Funder

PROPESP

FINEP/SEBRAE

CNPq/Brasil

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2014.986593

Reference46 articles.

1. Sous vide cooking: A review

Cited by 9 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. Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM‐Tambaqui With a Focus on Zero Waste;Journal of Food Safety;2024-09-02

2. Shelf Life of Humboldt Squid (Dosidicus gigas) Flakes Enriched with Brown Rice;Proceedings of the 8th Brazilian Technology Symposium (BTSym’22);2023

3. Sous-vide cooking: Effects on seafood quality and combination with other hurdles;International Journal of Gastronomy and Food Science;2022-09

4. Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique;Marine Science and Technology Bulletin;2022-06-01

5. Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing;Antioxidants;2021-05-28

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