High pressure thermal sterilization of barramundi ( Lates calcarifer ) muscles in brine: Effects on selected physicochemical properties-Reference-Cited by-同舟云学术

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High pressure thermal sterilization of barramundi ( Lates calcarifer ) muscles in brine: Effects on selected physicochemical properties

Published:2021-04-13 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Truong Binh Q.¹²^ORCID,Buckow Roman³,Nguyen Minh H.²⁴,Nguyen Huu T.¹

Affiliation:

1. Faculty of Fisheries Nong Lam University Ho Chi Minh Vietnam

2. School of Environmental and Life Sciences The University of Newcastle Newcastle Australia

3. Commonwealth Scientific and Industrial Research Organisation, Food and Nutrition Melbourne Australia

4. School of Science and Health Western Sydney University Sydney Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15523

Reference37 articles.

1. High pressure treatment effects on cod (Gadus morhua) muscle

2. Principles and Application of High Pressure–Based Technologies in the Food Industry

3. Food Sterilization by Combining High Pressure and Thermal Energy

4. INVESTIGATION OF SHELF LIFE AND HEAT PENETRATION ATTRIBUTES OF READY-TO-EAT “FISH PEERA” FROM ANCHOVY (STOLEPHOROUS COMMERSONI) IN RETORT POUCHES

5. High Pressure Processing - a Database of Kinetic Information

Cited by 3 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. Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization;Foods;2022-12-25

2. NMR-based metabolomics reveals the antibacterial effect of electrolysed water combined with citric acid on Aeromonas spp. in barramundi (Lates calcarifer) fillets;Food Research International;2022-12

3. Effects of high‐pressure processing on aquatic products with an emphasis on sensory evaluation;International Journal of Food Science & Technology;2022-09-13

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