Effect of combined high voltage electrostatic with air blast freezing on quality attributes of lamb meat-Reference-Cited by-同舟云学术

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Effect of combined high voltage electrostatic with air blast freezing on quality attributes of lamb meat

Published:2018-07-26 Issue:6 Volume:41 Page:e12811
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Dalvi-Isfahan Mohsen¹^ORCID,Hamdami Nasser²,Le-Bail Alain³

Affiliation:

1. Faculty of agriculture, Department of Food Science and Technology; Jahrom University; Jahrom Fars Iran

2. Department of Food Science and Technology, College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran

3. UMR GEPEA (CNRS 6144), ONIRIS, Rue de la Géraudière CS 82225, 44322; Nantes Cedex 03 France

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12811/fullpdf

Reference20 articles.

1. Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity;Calnan;Meat Science,2014

2. Effect of freezing under electrostatic field on the quality of lamb meat;Dalvi-Isfahan;Innovative Food Science & Emerging Technologies, 37(Part A),2016

3. Effect of freezing under electrostatic field on selected properties of an agar gel;Dalvi-Isfahan;Innovative Food Science & Emerging Technologies,2017

4. Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields;Dalvi-Isfahan;Journal of Food Engineering,2017

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1. Nucleation mechanism in the absence and presence of an electric field;Journal of Food Engineering;2025-02

2. Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology;Foods;2024-09-03

3. Challenges and processing strategies to produce high quality frozen meat;Meat Science;2023-11

4. Recent advances of high voltage electric field technology and its application in food processing: A review with a focus on corona discharge and static electric field;Journal of Food Engineering;2023-09

5. Effect of high-voltage electrostatic field-assisted freeze-thaw pretreatment on the microwave freeze drying process of hawthorn;Drying Technology;2023-07-15

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