Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

Author:

Prego Ricardo,Fidalgo Liliana G.,Saraiva Jorge A.,Vázquez Manuel,Aubourg Santiago P.

Funder

Consejo Superior de Investigaciones Científicas

FCT/MEC

FEDER

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Verbesserte Apparatus zur quantitativen Destillation wasserdampfflüchtiger Stoffe;Antonacopoulos;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1960

2. Practices and processing from catching or harvesting till packaging: Effect on canned product quality;Aubourg,2008

3. Quality differences assessment in canned sardine (Sardina pilchardus) by fluorescence detection;Aubourg;Journal of Agricultural and Food Chemistry,1997

4. Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage;Aubourg;Journal of the Science of Food and Agriculture,1999

5. Fluorescence formation during albacore (Thunnus alalunga) thermal processing;Aubourg;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1992

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