Influence of Lipid Content and Blanching on Capelin (M allotus villosus ) Drying Rate and Lipid Oxidation under Low Temperature Drying-Reference-Cited by-同舟云学术

Influence of Lipid Content and Blanching on Capelin (M allotus villosus ) Drying Rate and Lipid Oxidation under Low Temperature Drying

Published:2015-03-24 Issue:3 Volume:39 Page:237-246
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Cyprian Odoli¹²,Van Nguyen Minh³,Sveinsdottir Kolbrun⁴,Jonsson Asbjorn⁴,Thorkelsson Gudjon¹⁴,Arason Sigurjon¹⁴

Affiliation:

1. Faculty of Food Science and Nutrition; University of Iceland; Eiríksgata 29 101 Reykjavík Iceland

2. Natural Products & Post Harvest Technology; Kenya Marine & Fisheries Research Institute; Mombasa 81651 Kenya

3. Faculty of Food Technology; NhaTrang University; NhaTrang Vietnam

4. Biotechnology and Biomolecules; Matisohf/Icelandic Food and Biotech R&D; Reykjavik Iceland

Funder

United Nations University-Fisheries Training Programme

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12215/fullpdf

Reference34 articles.

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2. Arason , S. 2003 The drying of fish and utilization of - the Icelandic experience -

3. Drying kinetics and characteristic drying curve of lightly salted sardine (Sardinella aurita);Bellagha;Drying Technol.,2002

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