Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products-Reference-Cited by-同舟云学术

Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

Published:2021-07-21 Issue:2 Volume:102 Page:851-861
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Assogba Mahunan François¹^ORCID,Afé Ogouyôm Herbert Iko¹²,Ahouansou Roger Houèchénè³,Anihouvi Dona Gildas Hippolyte¹⁴,Kpoclou Yénoukounmè Euloge¹^ORCID,Djago Dieudonné¹,Douny Caroline²,Igout Ahmed⁵,Mahillon Jacques⁴,Hounhouigan Djidjoho Joseph¹^ORCID,Scippo Marie‐Louise²,Anihouvi Victor Bienvenu¹

Affiliation:

1. Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin

2. Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH) University of Liege Liège Belgium

3. Department of Mechanic and Energetic Engineering Polytechnic School of Abomey‐Calavi, University of Abomey‐Calavi Cotonou Benin

4. Laboratory of Food and Environmental Microbiology Earth and Life Institute‐ Applied Microbiology Louvain‐la‐Neuve Belgium

5. Department of biomedical and preclinic Sciences, Faculty of Medicine University of Liège Liège Belgium

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11421

Reference53 articles.

1. FAO.Contribution de la pêche aux économies d'Afrique occidentale et centrale: Politiques publiques visant à accroître les richesses produites par la pêche artisanale. Nouvelles orientations dans les pêches – Série de notes de synthèse sur les questions de développement; No. 03. Rome 12 p.2006.

2. Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin

3. The prevention of losses of cured fish;FAO;FAO Fish Tech,1981

4. Fumage de poisson en Afrique de l'Ouest pour les marchés locaux et d'exportation;Rivier M;Rapport Final GP3AFumage/CIRAD/AUF,2010

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. Assessment of Quality of Smoked Fish Using Briquettes Crafted from Rice Husks and Fruit Peels;Journal of Culinary Science & Technology;2024-03-08

2. Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish;Journal of Food Composition and Analysis;2024-01

3. Comparisons of the Levels of Health Risks Assessment of Polycyclic Aromatic Hydrocarbons in Smoked Fish Samples from the Selected Coastal Belt (Marine) and Volta Lake (Fresh Water) of Ghana;2024

4. Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking;Sustainability;2023-12-15

5. The effect of propolis application on quality properties of vacuum-packed hot smoked rainbow trout (Oncorhynchus Mykiss, Walbaum 1792) fillets during cold storage;LWT;2023-07