Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications
Authors
Keywords
-
Journal
Foods
Volume 9, Issue 6, Pages 767
Publisher
MDPI AG
Online
2020-06-16
DOI
10.3390/foods9060767
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
- (2020) Abdo Hassoun et al. SENSORS
- Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions
- (2019) Abdo Hassoun et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications
- (2019) Ji Ma et al. Annual Review of Food Science and Technology
- New Development in Radio Frequency Heating for Fresh Food Processing: a Review
- (2019) Chaofan Guo et al. Food Engineering Reviews
- Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
- (2019) Chao Zhao et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review
- (2019) V. Cortés et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
- (2019) Janna Cropotova et al. Journal of Aquatic Food Product Technology
- Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating
- (2019) Hongwei Cao et al. JOURNAL OF FOOD ENGINEERING
- Model for heat and mass transport during cooking of cod loin in a convection oven
- (2019) Marthe J. Blikra et al. FOOD CONTROL
- Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
- (2019) Janna Cropotova et al. FOOD CONTROL
- Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
- (2019) Marthe J. Blikra et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants
- (2018) M Madalena C Sobral et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Relating Food Engineering to Cooking and Gastronomy
- (2018) José Miguel Aguilera COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- The effect of different pretreatments on the quality of ready-to-eat jellyfish Rhopilema esculentum Kishinouye products
- (2018) Xiuping Dong et al. FISHERIES SCIENCE
- Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process
- (2018) Yuwei Liu et al. Food Analytical Methods
- Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization
- (2018) Jungang Wang et al. Food and Bioprocess Technology
- Analytical methods used for the authentication of food of animal origin
- (2018) Ouissam Abbas et al. FOOD CHEMISTRY
- Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp ( Crangon crangon )
- (2018) Thomas Verhaeghe et al. FOOD CHEMISTRY
- A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging
- (2018) Janna Cropotova et al. FOOD CONTROL
- Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail ( Thichiurus lepturus ) fillets
- (2018) Wilson P. Semedo Tavares et al. FOOD RESEARCH INTERNATIONAL
- Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass ( Dicentrarchus labrax )
- (2018) Bárbara Nieva-Echevarría et al. FOOD RESEARCH INTERNATIONAL
- Heating surimi products using microwave combined with steam methods: Study on energy saving and quality
- (2018) Hongwei Cao et al. Innovative Food Science & Emerging Technologies
- Electrolyzed water and mild-thermal processing of Atlantic salmon ( Salmo salar ): Reduction of Listeria monocytogenes and changes in protein structure
- (2018) Mahmoudreza Ovissipour et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Mobility and redistribution of waters within bighead carp (Aristichthys nobilis) heat-induced myosin gels
- (2018) Li Yuan et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effects of microwave combined with conduction heating on surimi quality and morphology
- (2018) Hongwei Cao et al. JOURNAL OF FOOD ENGINEERING
- Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii )
- (2018) Lyulin Hu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Using front-face fluorescence spectroscopy for prediction of retinol loss in milk during thermal processing
- (2018) Jinfang Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of cooking methods on protein modification and in vitro digestibility of hairtail ( Thichiurus lepturus ) fillets
- (2018) Wilson P. Semedo Tavares et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy
- (2018) Naveed Ahmad et al. PLoS One
- What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed? – Spectroscopy case study
- (2018) Terry F. McGrath et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)
- (2018) Svein Kristian Stormo et al. Journal of Aquatic Food Product Technology
- Visualize the quality of frozen fish using fluorescence imaging aided with excitation-emission matrix
- (2018) M. V. Bui et al. OPTICS EXPRESS
- Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets
- (2018) John M. Bland et al. Food Science & Nutrition
- Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review
- (2018) Yi-Ming Zhao et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi ) during wet heating
- (2018) Shudong He et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon ( Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods
- (2018) Jørgen Lerfall et al. JOURNAL OF FOOD SCIENCE
- Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments
- (2018) Leilei Wu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A short update on heat transfer modelling for computational food processing in conventional and innovative processing
- (2018) Ferruh Erdogdu et al. Current Opinion in Food Science
- Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi
- (2018) Hua Zhang et al. Food Science & Nutrition
- Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood
- (2018) Nanna Abel et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)
- (2017) Mahmoudreza Ovissipour et al. Food and Bioprocess Technology
- Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing
- (2017) Luyun Cai et al. Food and Bioprocess Technology
- Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil
- (2017) Jin Tan et al. FOOD CHEMISTRY
- Applications of hyperspectral imaging for quality assessment of liquid based and semi-liquid food products: A review
- (2017) Antonietta Baiano JOURNAL OF FOOD ENGINEERING
- Non-invasive assessment of packaged cod freeze-thaw history by hyperspectral imaging
- (2017) Kathryn E. Washburn et al. JOURNAL OF FOOD ENGINEERING
- Detection of blood in fish muscle by constrained spectral unmixing of hyperspectral images
- (2017) Martin H. Skjelvareid et al. JOURNAL OF FOOD ENGINEERING
- Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua )
- (2017) Svein Kristian Stormo et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
- (2017) Kexin Xia et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna
- (2017) Yvan Llave et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications
- (2017) Yuwei Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Microwave processing techniques and their recent applications in the food industry
- (2017) Qiushan Guo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments
- (2017) Flora-Glad Chizoba Ekezie et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets
- (2017) Lyulin Hu et al. RSC Advances
- Applications of fluorescence spectroscopy in dairy processing: a review
- (2017) Saif Shaikh et al. Current Opinion in Food Science
- Fluorescence sensor array for identification of commercial milk samples according to their thermal treatments
- (2016) Radeemada Mungkarndee et al. FOOD CHEMISTRY
- Influence of home cooking conditions on Maillard reaction products in beef
- (2016) Aurea Juliana Bombo Trevisan et al. FOOD CHEMISTRY
- Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation
- (2016) Ruichang Gao et al. FOOD SCIENCE AND BIOTECHNOLOGY
- On-line and non-destructive measurement of core temperature in heat treated fish cakes by NIR hyperspectral imaging
- (2016) Jens Petter Wold Innovative Food Science & Emerging Technologies
- Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy
- (2016) Amna Sahar et al. JOURNAL OF FOOD ENGINEERING
- Introduction to compact NMR: A review of methods
- (2016) Bernhard Blümich TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Benchtop NMR spectrometers in academic teaching
- (2016) Susanne D. Riegel et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Opinion on the use of ohmic heating for the treatment of foods
- (2016) Henry Jaeger et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations
- (2015) Abdo Hassoun et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Noninvasive sensing of thermal treatments of Japanese seafood products using imaging spectroscopy
- (2015) Gamal ElMasry et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of electron irradiation and heat on the structure of hairtail surimi
- (2015) Xianping Lin et al. RADIATION PHYSICS AND CHEMISTRY
- The effects of processing technologies and preparation on the final quality of fish products
- (2015) Sabine Sampels TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization
- (2013) Mahmoudreza Ovissipour et al. FOOD RESEARCH INTERNATIONAL
- Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions
- (2013) Keiko YAMAGUCHI et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling
- (2013) Torstein Skåra et al. JOURNAL OF FOOD ENGINEERING
- Use of α-amylase TTI and Heat Transfer Modeling to Assess the Thermal Pasteurization of Fried Fish Burgers
- (2013) S.K. Grönqvist et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Recent Developments in Minimal Processing: A Tool to Retain Nutritional Quality of Food
- (2012) Imran Pasha et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy
- (2012) Svein Kristian Stormo et al. FOOD CONTROL
- A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage
- (2012) Anthoula A. Argyri et al. FOOD CONTROL
- Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety
- (2011) Jan T. Rosnes et al. Food and Bioprocess Technology
- Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
- (2011) D. Skipnes et al. Journal of Aquatic Food Product Technology
- Gelation characteristics of tropical surimi under water bath and ohmic heating
- (2011) Panchaporn Tadpitchayangkoon et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Molecular Gastronomy: A New Emerging Scientific Discipline
- (2010) Peter Barham et al. CHEMICAL REVIEWS
- Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by31P-NMR Measurements
- (2009) S.O. Johnsen et al. JOURNAL OF FOOD SCIENCE
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