Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon-Reference-Cited by-同舟云学术

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Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon

Published:2020-10 Issue: Volume:65 Page:102454
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Li Jiaheng,Shi Jiyong,Huang Xiaowei,Zou Xiaobo,Li Zhihua,Zhang Di,Zhang Wen,Xu Yiwei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

1. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amiri;Innovative Food Science & Emerging Technologies,2019

2. Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue;Ammar;Food Biophysics,2010

3. Electrode configuration and polarity effects on physicochemical properties of electric field treated apples post harvest;Atungulu;Biosystems Engineering,2004

4. Effect of pulsed electrical fields on the structural properties that affect French fry texture during processing;Botero-Uribe;Trends in Food Science & Technology,2017

5. Effect of freezing under electrostatic field on selected properties of an agar gel;Dalvi-Isfahan;Innovative Food Science & Emerging Technologies,2017

Cited by 51 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. Multi-frequency bioimpedance combined with machine learning for frozen-thawed quality evaluation of Atlantic salmon;Journal of Food Engineering;2024-12

2. Effect of low-frequency electric field assisted freezing on ice crystals of tilapia fish protein;Food Control;2024-12

3. Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review;Food Research International;2024-10

4. Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality;Food Bioscience;2024-08

5. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies;Foods;2024-04-03

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