Effect of a moderate electric field on the salting of Atlantic Salmon (Salmo salar): An experimental study and phenomenological understanding-Reference-Cited by-同舟云学术

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Effect of a moderate electric field on the salting of Atlantic Salmon (Salmo salar): An experimental study and phenomenological understanding

Published:2020-11 Issue: Volume:137 Page:109475
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Núñez H.,Cavada G.,Ramírez C.,Moreno J.,Cornejo G.,Jaques A.,Pinto M.,Vega O.,Simpson R.

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Effect of Blanching by Ohmic Heating on the Osmotic Dehydration Behavior of Apple Cubes;Allali;Drying Technology,2009

2. Association of Official Analytical Chemist (AOAC). Official Methods of Analysis. 16th Ed, Washington, DC. 1996.

3. Cod salting manu-facturing analysis;Barat;Food Research International,2003

4. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts;Bampi;LWT - Food Science and Technology,2016

5. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets;Birkeland;Food Research International,2004

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2. Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields;Food Engineering Reviews;2024-02-24

3. Study on the Diffusion and Optimization of Sucrose in Gaido Seak Based on Finite Element Analysis and Hyperspectral Imaging Technology;Foods;2024-01-12

4. Effect of the pulsed electric field method on salt transfer in European sardine (Sardina pilchardus Walbaum, 1792);Ege Journal of Fisheries and Aquatic Sciences;2023-06-15

5. Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting;Journal of Food Science;2023-03-30

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