Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature
Author:
Affiliation:
1. Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
Funder
Spanish Ministry of Economy and Competitiveness
Basque Government
UPV/EHU
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12800/fullpdf
Reference37 articles.
1. Smoking of fish and seafood: History, methods and effects on physical, nutritional and microbiological properties;Arvanitoyannis;Food Bioprocess. Technol.,2012
2. Comparative evaluation of the antioxidant capacity of smoke flavouring phenols by crocin bleaching inhibition, DPPH radical scavenging and oxidation potential;Bortolomeazzi;Food Chem.,2007
3. Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids;Goicoechea;Food Chem. Toxicol.,2011
4. Oxidative stability, volatile components and polycyclic aromatic hydrocarbons of cold-smoked sardine (Sardina pilchardus) and dolphin fish (Coryphaena hippurus);Gómez-Estaca;LWT Food Sci. Technol.,2011
Cited by 11 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. Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach;Food Chemistry;2024-08
2. Multifunctional phloroglucinol-loaded pea starch coating for refrigerated salmon;Food Packaging and Shelf Life;2024-06
3. Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke;European Food Research and Technology;2024-05-09
4. Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat;Food Control;2021-06
5. Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products;Animals;2021-01-14
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