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Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave

  • Published:2021-07 Issue: Volume:146 Page:111466
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Xue Qianqian,Xue Changhu,Luan Donglei,Wen Yunqi,Bi Shijie,Wei ZihaoORCID,Mou Haijin

Funder

Natural Science Foundation of Shanghai

National Key Research and Development Program of China

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Comparative study on isothermal kinetics of fullerol formation under conventional and microwave heating;Adnaevi;Chemical Engineering Journal,2008

2. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree;Arjmandi;Journal of the Science of Food and Agriculture,2017

3. Thermal processing and quality: Principles and overview;Awuah;Chemical Engineering & Processing Process Intensification,2007

4. A computer vision method to locate cold spots in foods in microwave sterilization processes;Bhuwan Pandit;Pattern Recognition,2007

5. Non-thermal effects of microwave oven heating on ground beef meat studied in the mid-infrared region by fourier transform infrared spectroscopy;Calabrò;Spectroscopy Letters,2014

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