Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure-Reference-Cited by-同舟云学术

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Published:2021-10-24 Issue:2 Volume:57 Page:774-790
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Rathod Nikheel Bhojraj¹^ORCID,Kulawik Piotr²,Ozogul Yesim³^ORCID,Ozogul Fatih³^ORCID,Bekhit Alaa El‐Din A.⁴^ORCID

Affiliation:

1. Department of Post Harvest management of Meat, Poultry and Fish Post Graduate Institute of Post‐Harvest Management Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Roha, Raigad Maharashtra State 402116 India

2. Department of Animal Products Technology Faculty of Food Technology University of Agriculture Karakow Poland

3. Department of Seafood Processing Technology Faculty of Fisheries Cukurova University Adana 01330 Turkey

4. Department of Food Science University of Otago Box 56 Dunedin 9054 New Zealand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15392

Reference116 articles.

1. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

2. Pasteurization of Juices with Non-Thermal Technologies

3. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology

4. Effects of cold plasma processing in food components

5. The effect of high voltage electric shock on the quality attribute of carp fish (Cyprinus carpio) meat

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