Eco-innovative possibilities for improving the quality of thawed cod fillets using high-power ultrasound-Reference-Cited by-同舟云学术

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Eco-innovative possibilities for improving the quality of thawed cod fillets using high-power ultrasound

Published:2021-03 Issue: Volume:121 Page:107606
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Antunes-Rohling A.,Astráin-Redín L.,Calanche-Morales J.B.,Marquina P.,Beltrán J.A.,Raso J.,Cebrián G.,Álvarez I.

Funder

Departamento de Educación, Cultura y Deporte, Gobierno de Aragón

Ministerio de Educación, Cultura y Deporte

European Commission

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference62 articles.

1. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

2. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets;Alizadeh;Innovative Food Science & Emerging Technologies,2007

3. Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures;Antunes-Rohling;Food Research International,2019

4. Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes;Antunes-Rohling;Innovative Food Science & Emerging Technologies,2018

5. Cod salting manufacturing analysis;Barat;Food Research International,2003

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1. Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar);Food Chemistry;2024-07

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3. Recent developments in ultrasound approach for preservation of animal origin foods;Ultrasonics Sonochemistry;2023-12

4. Applications of non-thermal technologies in food processing Industries-A review;Journal of Agriculture and Food Research;2023-12

5. Effect of transglutaminase cross‐linking on debittering of Alaska pollock frame hydrolysate;International Journal of Food Science & Technology;2023-11-27

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