Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review-Reference-Cited by-同舟云学术

Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

Published:2017-12-01 Issue:4 Volume:53 Page:873-891
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aubourg Santiago P.¹^ORCID

Affiliation:

1. Marine Research Institute (CSIC); c/Eduardo Cabello, 6 36208 Vigo Spain

Funder

Consejo Superior de Investigaciones Científicas

Xunta de Galicia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13693/fullpdf

Reference117 articles.

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

3. Effects of pressurization and refrigerated storage on microstructure of fish muscle tissue;Ashie;Journal of Muscle Foods,1998

4. Control of endogenous enzyme activity in fish muscle by inhibitors and hydrostatic pressure using RSM;Ashie;Journal of Food Science,1996

5. Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled Coho salmon;Aubourg;European Journal of Lipid Science and Technology,2010

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