Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 407, Issue -, Pages 135092
Publisher
Elsevier BV
Online
2022-11-29
DOI
10.1016/j.foodchem.2022.135092
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- The effect of magnetic field on the quality of channel catfish under two different freezing temperatures
- (2022) Dongmei Leng et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice
- (2022) Chao Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration
- (2021) Zeyu Wu et al. ULTRASONICS SONOCHEMISTRY
- Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing
- (2021) Roujia Zhang et al. FOOD CHEMISTRY
- Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
- (2020) Fangfei Li et al. FOOD RESEARCH INTERNATIONAL
- Effects of different magnetic fields on the freezing parameters of cherry
- (2020) Junyan Tang et al. JOURNAL OF FOOD ENGINEERING
- Effects of pulsed magnetic field on freezing kinetics and physical properties of water and cucumber tissue fluid
- (2020) Lei Zhang et al. JOURNAL OF FOOD ENGINEERING
- Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
- (2019) Qinxiu Sun et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of frozen storage on physicochemical characteristics of bighead carp ( Aristichthys nobilis ) fillets
- (2019) Han Lu et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of the magnetic field on the freezing process of blueberry
- (2019) Junyan Tang et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Fish farming conditions affect to European sea bass ( Dicentrarchus labrax L.) quality and shelf life during storage in ice
- (2018) Djamal Mokrani et al. AQUACULTURE
- Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI
- (2018) Shasha Cheng et al. MEAT SCIENCE
- The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage
- (2018) Qinxiu Sun et al. ULTRASONICS SONOCHEMISTRY
- Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet
- (2017) Shinji Kono et al. JOURNAL OF FOOD ENGINEERING
- The effect of ice crystals formations on the flesh quality of frozen horse mackerel (Trachurus japonicus )
- (2017) Yao Wang et al. JOURNAL OF TEXTURE STUDIES
- Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
- (2017) Da-cheng Kang et al. ULTRASONICS SONOCHEMISTRY
- Effects of Magnetic Fields on Freezing: Application to Biological Products
- (2016) Laura Otero et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- A study on ice crystal formation behavior at intracellular freezing of plant cells using a high-speed camera
- (2016) Takako Ninagawa et al. CRYOBIOLOGY
- Cryopreservation of rat MSCs by use of a programmed freezer with magnetic field
- (2013) Shunichi Kojima et al. CRYOBIOLOGY
- A ferromagnetic model for the action of electric and magnetic fields in cryopreservation
- (2013) Atsuko Kobayashi et al. CRYOBIOLOGY
- The effect of a static magnetic field on the hydrogen bonding in water using frictional experiments
- (2013) Yongfu Wang et al. JOURNAL OF MOLECULAR STRUCTURE
- Electric and magnetic fields in cryopreservation: A response
- (2012) M. Kaku et al. CRYOBIOLOGY
- Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle
- (2011) Chunbao Li et al. MEAT SCIENCE
- Cryopreservation of periodontal ligament cells with magnetic field for tooth banking
- (2010) M. Kaku et al. CRYOBIOLOGY
- Influence of magnetic field on physical–chemical properties of the liquid water: Insights from experimental and theoretical models
- (2008) Evelyn J.L. Toledo et al. JOURNAL OF MOLECULAR STRUCTURE
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