Effects of different thawing methods on physicochemical properties and structure of largemouth bass ( Micropterus salmoides )
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of different thawing methods on physicochemical properties and structure of largemouth bass (
Micropterus salmoides
)
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-02-13
DOI
10.1111/1750-3841.15029
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of Multiple Freeze-Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei ) Treated with Lysine and Sodium Bicarbonate
- (2019) Kulraphat Wachirasiri et al. JOURNAL OF FOOD SCIENCE
- Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
- (2019) Luyun Cai et al. ULTRASONICS SONOCHEMISTRY
- Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream ( Pagrus Major ) fillets
- (2018) Minjie Cao et al. FOOD CHEMISTRY
- Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase
- (2018) Jianhui Feng et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ultrasound or microwave vacuum thawing of red seabream ( Pagrus major ) fillets
- (2018) Luyun Cai et al. ULTRASONICS SONOCHEMISTRY
- Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin
- (2018) Guoliang Jia et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C
- (2018) Xinyu Sun et al. FOOD CHEMISTRY
- Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass
- (2017) Bárbara Nieva-Echevarría et al. FOOD RESEARCH INTERNATIONAL
- Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking
- (2017) Yunhe Zou et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Methods for (industrial) thawing of fish blocks: A review
- (2017) Christoph Josef Backi JOURNAL OF FOOD PROCESS ENGINEERING
- Effect of Freezing Rate and Microwave Thawing on Texture and Microstructural Properties of Potato (Solanum tuberosum)
- (2017) David M. Phinney et al. JOURNAL OF FOOD SCIENCE
- Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
- (2017) Mingcheng Zhang et al. MEAT SCIENCE
- Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
- (2015) Alireza Mousakhani-Ganjeh et al. JOURNAL OF FOOD ENGINEERING
- The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops
- (2015) Fatih Oz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Regulatory aspects of nanotechnology in the agri/feed/food sector in EU and non-EU countries
- (2015) Valeria Amenta et al. REGULATORY TOXICOLOGY AND PHARMACOLOGY
- Risk-benefit of consuming Lake Erie fish
- (2014) Margaret R. Neff et al. ENVIRONMENTAL RESEARCH
- A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
- (2014) J.M. Hughes et al. MEAT SCIENCE
- Freezing by immersion in liquid CO2 at variable pressure
- (2013) Zhiqiang Xu et al. Innovative Food Science & Emerging Technologies
- Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations
- (2013) César Ozuna et al. JOURNAL OF FOOD ENGINEERING
- Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley
- (2013) Hakan Karaca et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives
- (2012) Tingting Li et al. FOOD CHEMISTRY
- Effects of Thermal Processing Combined with High Pressure on the Characteristics of Cooked Pork
- (2012) Geun-Pyo Hong et al. Korean Journal for Food Science of Animal Resources
- Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri)
- (2012) Amin Oujifard et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis
- (2012) Coleen Leygonie et al. MEAT SCIENCE
- Proteomics: present and future in fish, shellfish and seafood
- (2012) Xuxia Zhou et al. Reviews in Aquaculture
- Approaches to the safety assessment of engineered nanomaterials (ENM) in food
- (2011) Andrew Cockburn et al. FOOD AND CHEMICAL TOXICOLOGY
- Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle
- (2011) Xiufang Xia et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
- (2011) José Sánchez del Pulgar et al. MEAT SCIENCE
- Mathematical Modeling and Simulation of Microwave Thawing of Large Solid Foods Under Different Operating Conditions
- (2009) Laura Analía Campañone et al. Food and Bioprocess Technology
- Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review
- (2008) R. Vadivambal et al. Food and Bioprocess Technology
- The effect of cooking methods on mineral and vitamin contents of African catfish
- (2008) Beyza Ersoy et al. FOOD CHEMISTRY
- Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage
- (2008) M.D. Hernández et al. FOOD CHEMISTRY
- Effects of bactericides and modified atmosphere packaging on shelf-life of Chinese shrimp (Fenneropenaeus chinensis)
- (2008) Shengmin Lu LWT-FOOD SCIENCE AND TECHNOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now