Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar )-Reference-Cited by-同舟云学术

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Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar )

Published:2018-09-21 Issue:6 Volume:41 Page:e12846
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Simpson R.¹²^ORCID,Nuñez H.¹,Jaques A.¹,Ramírez C.¹,Quiroz N.¹,Moreno J.³,Sastry S.⁴^ORCID

Affiliation:

1. Departamento de Ingeniería Química y Ambiental; Universidad Técnica Federico Santa María; Valparaíso Chile

2. Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt-Regional R06I1004; Valparaíso Chile

3. Departamento de Ingeniería en Alimentos; Universidad del Bío-Bío; Chillán Chile

4. Department of Food, Agricultural, and Biological Engineering; The Ohio State University; Columbus Ohio

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12846/fullpdf

Reference48 articles.

1. Effects of different brining methods on some physical properties of liquid smoked king Salmon;Ayvaz;Journal of Food Processing and Preservation,2017

2. Influence of increasing brine concentration in the cod salting process;Barat;Journal of Food Science,2002

3. Cod salting manufacturing analysis;Barat;Food Research International,2003

4. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets;Bastías;PLoS One,2017

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1. Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields;Food Engineering Reviews;2024-02-24

2. Effect of the pulsed electric field method on salt transfer in European sardine (Sardina pilchardus Walbaum, 1792);Ege Journal of Fisheries and Aquatic Sciences;2023-06-15

3. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting;Heliyon;2022-11

4. Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure;Food and Bioprocess Technology;2022-03-30

5. Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation;Food and Bioprocess Technology;2022-01-19

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