Principles and recent applications of novel non-thermal processing technologies for the fish industry

Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review

Published:2018-12-22 Issue:5 Volume:59 Page:728-742
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Zhao Yi-Ming¹²,de Alba Maria²,Sun Da-Wen¹,Tiwari Brijesh²

Affiliation:

1. Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland;

2. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1495613

Reference130 articles.

1. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

2. Modelling the inactivation of Escherichia coli ATCC 25922 using pulsed electric field

3. Quality changes of farmed blackspot seabream (Pagellus bogaraveo) subjected to slaughtering and storage under flow ice and ozonised flow ice

4. Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

5. Applications of ultrasound in analysis, processing and quality control of food: A review

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