Related references
Note: Only part of the references are listed.Production of Crispy Granules of Fish: A Comparative Study of Alternate Drying Techniques
Fengjie Chen et al.
DRYING TECHNOLOGY (2014)
Microwave food processing-A review
S. Chandrasekaran et al.
FOOD RESEARCH INTERNATIONAL (2013)
EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET
Jinjie Zhang et al.
JOURNAL OF FOOD BIOCHEMISTRY (2013)
Trends in Processing Technologies for Dried Aquatic Products
Yingqiang Wang et al.
DRYING TECHNOLOGY (2011)
Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating
Zhen-hua Duan et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting
Manat Chaijan
FOOD CHEMISTRY (2011)
Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products - Drying Kinetics and Quality Considerations
Min Zhang et al.
DRYING TECHNOLOGY (2010)
Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices
Jun Zhang et al.
JOURNAL OF FOOD ENGINEERING (2007)
Microwave heating of cooked pork patties as a function of fat content
P. A. Picouet et al.
JOURNAL OF FOOD SCIENCE (2007)
Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins
M. Chaijan et al.
JOURNAL OF FOOD SCIENCE (2007)
Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle
Manat Chaijan et al.
FOOD CHEMISTRY (2007)
Characteristics of microwave drying of bighead carp
ZH Duan et al.
DRYING TECHNOLOGY (2005)
Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet
Y Mercier et al.
MEAT SCIENCE (2004)
Irradiation effects on meat color - a review
S Brewer
MEAT SCIENCE (2004)
Oxymyoglobin and lipid oxidation in yellowfin tuna (Thunnus albacares) loins
S Lee et al.
JOURNAL OF FOOD SCIENCE (2003)
Optimization for preservation of selenium in sweet pepper under low-vacuum dehydration
M Zhang et al.
DRYING TECHNOLOGY (2003)
Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice
S Benjakul et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle
F Batifoulier et al.
MEAT SCIENCE (2002)
Microwave heating of foodstuffs
MEC Oliveira et al.
JOURNAL OF FOOD ENGINEERING (2002)
Kinetics of colour change of kiwifruits during hot air and microwave drying
M Maskan
JOURNAL OF FOOD ENGINEERING (2001)
Chemical, physical, and gel-forming properties of oxidized myofibrils and whey- and soy-protein isolates
G Liu et al.
JOURNAL OF FOOD SCIENCE (2000)
Effect of aldehyde lipid oxidation products on myoglobin
MP Lynch et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)