Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid-Reference-Cited by-同舟云学术

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Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid

Published:2017-06-13 Issue:15 Volume:97 Page:5352-5360
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Bou Ricard¹^ORCID,Claret Anna¹^ORCID,Stamatakis Antonios¹,Martínez Brigitte¹^ORCID,Guerrero Luis¹^ORCID

Affiliation:

1. Institut de Recerca i Tecnologia Agroalimentàries (IRTA); Food Technology; Finca Camps i Armet s/n Monells Spain

Funder

Ramon y Cajal Program

Spanish Ministry of Economy and Competitiveness

CERCA Programme from the Generalitat de Catalunya

Publisher

Wiley

Subject

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

Reference43 articles.

1. Consumers' health-related motive orientations and ready meal consumption behaviour;Geeroms;Appetite,2008

2. To cook or not to cook: a means-end study of motives for choice of meal solutions;Costa;Food Qual Prefer,2007

3. The effects of processing technologies and preparation on the final quality of fish products;Sampels;Trends Food Sci Technol,2015

4. Does information affect consumer liking of farmed and wild fish?;Claret;Aquaculture,2016

5. Haemoglobin-mediated lipid oxidation in the fish muscle: a review;Maqsood;Trends Food Sci Technol,2012

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3. Citric Acid Confers Broad Antibiotic Tolerance through Alteration of Bacterial Metabolism and Oxidative Stress;International Journal of Molecular Sciences;2023-05-22

4. Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid;Foods;2023-03-22

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