Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium-Reference-Cited by-同舟云学术

Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium

Published:2016-07-07 Issue:3 Volume:41 Page:e12925
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Majumdar Ranendra K.¹,Dhar Bahni¹,Saha Apurba¹,Roy Deepayan¹,Parhi Janmejay¹,Singh Asem Sanjit¹

Affiliation:

1. College of Fisheries; Central Agricultural University; Lembucherra Tripura 799210 India

Funder

Ministry of Food Processing Industries, Govt. of India, New Delhi

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12925/fullpdf

Reference42 articles.

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2. Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches;Ali;Int. J. Food Sci. Technol.,2005a

3. Effect of heat processing on the texture profile of canned and retort pouch packed oil sardine (Sardinella longiiceps) in oil medium;Ali;J. Food Sci.,2005b

4. Ready-to-eat mussel meat processed in retort pouches for the retail and export market;Bindu;Packag. Technol. Sci.,2004

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