The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)

Author:

Cropotova JannaORCID,Tappi Silvia,Genovese JessicaORCID,Rocculi Pietro,Dalla Rosa Marco,Rustad Turid

Funder

Norges Teknisk-Naturvitenskapelige Universitet

European Commission

Horizon 2020

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference42 articles.

1. Saltfisk: saltmodning, utproving av analysemetoder, misfarget saltfisk (in Norwegian);Akse,1993

2. Mass transfer kinetics during cod salting operation;Andres;Food Sci. Technol. Int.,2002

3. Official Methods and Recommended Practices of the American Oil Chemists’ Society. Method Cd 8b-90: Peroxide Value,2003

4. Lipid changes during long-term storage of canned tuna (Thunnus alalunga);Aubourg;Zeitschrift für Lebensmitteluntersuchung und -Forschung A,1998

5. Current applications and new opportunities for the use of pulsed electric fields in food science and industry;Barba;Food Res. Int.,2015

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