Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass
出版年份 2023 全文链接
标题
Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass
作者
关键词
-
出版物
Food Chemistry-X
Volume 18, Issue -, Pages 100704
出版商
Elsevier BV
发表日期
2023-05-04
DOI
10.1016/j.fochx.2023.100704
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)
- (2022) Hao Cheng et al. Foods
- Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage
- (2022) Yali Shi et al. FOOD CHEMISTRY
- New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review
- (2022) Huan Yu et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles
- (2022) Hongyue Li et al. FOOD CHEMISTRY
- Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process
- (2021) Xuan Ma et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
- (2021) Alaa El-Din A. Bekhit et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage
- (2021) Qinxiu Sun et al. Foods
- Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)
- (2021) Peng-cheng Zhou et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Impact of different air blast freezing conditions on the physicochemical quality of albacore (Thunnus alalunga) pretreated by high pressure processing
- (2021) Lucía Cartagena et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)
- (2021) Xuan Ma et al. ULTRASONICS SONOCHEMISTRY
- Effect of Active Coatings Containing Lippa citriodora Kunth. Essential Oil on Bacterial Diversity and Myofibrillar Proteins Degradation in Refrigerated Large Yellow Croaker
- (2021) Bo Li et al. Polymers
- The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)
- (2021) Mingtang Tan et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- 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
- Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)
- (2021) Chuhan Bian et al. ULTRASONICS SONOCHEMISTRY
- Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)
- (2021) Xuan Ma et al. Frontiers in Nutrition
- Methods of attempted suicide and risk factors in LGBTQ+ youth
- (2021) Yuanyuan Wang et al. CHILD ABUSE & NEGLECT
- Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus
- (2021) Shuang Qiu et al. FOOD CHEMISTRY
- Nutritional Characterization of Sea Bass Processing By-Products
- (2020) Paulo E. S. Munekata et al. Biomolecules
- Rapid freezing using atomized liquid nitrogen spray followed by frozen storage below glass transition temperature for Cordyceps sinensis preservation: Quality attributes and storage stability
- (2020) You Tian et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes
- (2020) You Tian et al. JOURNAL OF FOOD ENGINEERING
- Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing
- (2020) Jiahui Chen et al. ULTRASONICS SONOCHEMISTRY
- Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage
- (2020) Peiyun Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage
- (2019) Mingcheng Zhang et al. MEAT SCIENCE
- Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage
- (2019) Xin-Yun Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
- (2019) Thais Cardoso Merlo et al. FOOD RESEARCH INTERNATIONAL
- The effect of ultrasound and freezing/thawing treatment on the physical properties of blueberries
- (2018) Konrad W. Nowak et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp
- (2018) Wenhong Gao et al. JOURNAL OF FOOD ENGINEERING
- The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid
- (2018) Liurong Huang et al. FOOD CHEMISTRY
- Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage
- (2017) Lijun Sun et al. FOOD CHEMISTRY
- 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
- Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
- (2017) Mohsen Dalvi-Isfahan et al. JOURNAL OF FOOD ENGINEERING
- Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers
- (2017) Jéssica de Oliveira Monteschio et al. MEAT SCIENCE
- A numerical simulation of acoustic field within liquids subject to three orthogonal ultrasounds
- (2017) W. Zhai et al. ULTRASONICS SONOCHEMISTRY
- Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish
- (2015) Bao-guo Xu et al. Food and Bioprocess Technology
- Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage
- (2015) Dongwu Liang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The influence of long-term storage, temperature and type of packaging materials on the lipid oxidation and flesh color of frozen Atlantic herring fillets (Clupea harengus)
- (2013) I. Tolstorebrov et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started