Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis ) After High-Pressure Processing-Reference-Cited by-同舟云学术

Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis ) After High-Pressure Processing

Published:2018-08-14 Issue:9 Volume:83 Page:2324-2336
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Jiranuntakul Wittawat¹,Nakwiang Nutcha¹,Berends Pieter¹,Kasemsuwan Tunyawat¹,Saetung Thunyarat¹,Devahastin Sakamon²³^ORCID

Affiliation:

1. Global Innovation Incubator (GII); Thai Union Group PCL; 272 Rama VI Road Ratchathewi Bangkok 10400 Thailand

2. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering; King Mongkut's University of Technology Thonburi; 126 Pracha u-tid Road Tungkru Bangkok 10140 Thailand

3. The Academy of Science; The Royal Society of Thailand; Dusit Bangkok 10300 Thailand

Funder

Board of Investment of Thailand

Thailand Research Fund

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14318/fullpdf

Reference45 articles.

1. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998

2. Studies on flavor components in soybean Part VI. Some evidence for occurrence of protein-flavor binding;Arai;Agricultural and Biological Chemistry,1970

3. Bacteriological Analytical Manual 2001a Chapter 3: Aerobic plate count https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm063346.htm

Cited by 14 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. Effects of pressure-based technologies on food lipids oxidation;Food Chemistry;2024-12

2. Pretreatment and Non-thermal Processing Technologies for Quality Maintenance and Shelf-life Extension of Seafoods;Turkish Journal of Fisheries and Aquatic Sciences;2024-06-04

3. The effects of high-pressure processing on biogenic amines in food: A review;Food and Humanity;2024-05

4. Effects of temperature prior to high-pressure processing on the physicochemical and structural properties of raw grass carp;Journal of Food Measurement and Characterization;2023-10-16

5. Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review;Critical Reviews in Food Science and Nutrition;2023-06-19