Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes-Reference-Cited by-同舟云学术

Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes

Published:2019-03 Issue: Volume:52 Page:8-16
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Franco S.,Jaques A.,Pinto M.,Fardella M.,Valencia P.,Núñez H.,Ramírez C.,Simpson R.

Funder

CONICYT

Universidad Técnica Federico Santa María

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

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3. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets;Alizadeh;Journal of Food Science,2007

4. Impact of freezing process on salt diffusivity of seafood: Application to salmon (Salmo salar) using conventional and pressure shift freezing;Alizadeh;Food and Bioprocess Technology,2009

5. Official methods of analysis;Association of Official Analytical Chemist (AOAC),1996

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