High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets

Published:2019-07 Issue: Volume:55 Page:80-87
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

de Alba María,Pérez-Andrés Juan M.,Harrison Sabine M.,Brunton Nigel P.,Burgess Catherine M.,Tiwari Brijesh K.

Funder

JPI HDHL

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference58 articles.

1. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets;Albertos;Innovative Food Science and Emerging Technologies,2017

2. Effect of high pressure on fish meat quality: A review;Alves de Oliveira;Trends in Food Science & Technology,2017

3. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998

4. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration;Ashie;Food Research International,1996

5. Effect of high pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus);Aubourg;LWT - Food Science and Technology,2013

Cited by 48 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish;Food Bioscience;2024-10

2. Pretreatment and Non-thermal Processing Technologies for Quality Maintenance and Shelf-life Extension of Seafoods;Turkish Journal of Fisheries and Aquatic Sciences;2024-06-04

3. Improving the microbiological safety and quality of aquatic products using nonthermal processing;Comprehensive Reviews in Food Science and Food Safety;2024-05

4. Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing;Foods;2024-04-20

5. Intelligent detection and control of quality deterioration of fresh aquatic products in the supply chain: A review;Computers and Electronics in Agriculture;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3