Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon ( Salmo salar ) during pasteurization using the same time–temperature profiles method-Reference-Cited by-同舟云学术

Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon ( Salmo salar ) during pasteurization using the same time–temperature profiles method

Published:2021-09-29 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Hu Leiqi¹²,Wang Yifen³,Guo Changkai¹²,Lai Keqiang¹²^ORCID,Luan Donglei¹²^ORCID

Affiliation:

1. Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China

2. College of Food Science and Technology Shanghai Ocean University Shanghai China

3. Biosystems Engineering Department Auburn University Auburn AL USA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15950

Reference43 articles.

1. Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)

2. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

3. Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: changes in fatty acids, total protein, and minerals

4. Thermal processing and quality: Principles and overview

5. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

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