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。Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
Marthe J. Blikra et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)
Sherry Stephanie Chan et al.
AQUACULTURE (2020)
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets
Sherry Stephanie Chan et al.
SCIENTIFIC REPORTS (2020)
Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting
Brais Martinez-Lopez et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2019)
Mechanistic modelling of the coupled salt and water transport in herring during brining and curing
Maria Helbo Laub-Ekgreen et al.
JOURNAL OF FOOD ENGINEERING (2019)
Model for heat and mass transport during cooking of cod loin in a convection oven
Marthe J. Blikra et al.
FOOD CONTROL (2019)
Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven
Felix Rabeler et al.
JOURNAL OF FOOD ENGINEERING (2018)
Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics
Marit Bjornevik et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Muscle temperature at the point of filletingSubsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon
Jorgen Lerfall et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2016)
Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss)
Ahmet Akkose et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2016)
A comparative study of organic-versus conventional Atlantic salmon. II. Fillet color, carotenoid- and fatty acid composition as affected by dry salting, cold smoking and storage
Jorgen Lerfall et al.
AQUACULTURE (2016)
Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven
Hilal Isleroglu et al.
JOURNAL OF FOOD ENGINEERING (2016)
Review of mathematical models to describe the food salting process
Julián Andrés Gómez Salazar et al.
Dyna-Colombia (2015)
Modeling Mass Transfer During Salting of Catfish Sheets
Otoniel Corzo et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2015)
3D modelling of coupled mass and heat transfer of a convection-oven roasting process
Aberham Hailu Feyissa et al.
MEAT SCIENCE (2013)
Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis
Bjorn Roth et al.
AQUACULTURE (2012)
Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality
U. Erikson et al.
FOOD CHEMISTRY (2011)
Salting method affects the retention of carotenoids in the fillet surface of cold-smoked Atlantic salmon (Salmo salar L.)
Jorgen Lerfall et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Status of physics-based models in the design of food products, processes, and equipment
Ashim K. Datta
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Quality and safety models and optimization as part of computer-integrated manufacturing
Julio R. Banga et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Water uptake, drip losses and retention of free amino acids and minerals in cod (Gadus morhua) fillet immersed in NaCl or KCl
Rune Larsen et al.
FOOD CHEMISTRY (2008)
Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate -: an alternative processing technology for the production of smoked salmon
S. Birkeland et al.
JOURNAL OF FOOD SCIENCE (2008)
Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage
U. Erikson et al.
JOURNAL OF FOOD SCIENCE (2008)
A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle
Dagbjorn Skipnes et al.
JOURNAL OF FOOD ENGINEERING (2007)
Studies on salting and drying of sardine (Sardinella aurita):: Experimental kinetics and modeling
S. Bellagha et al.
JOURNAL OF FOOD ENGINEERING (2007)
The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature
S Birkeland et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)
Drying and smoking of meat: heat and mass transfer modeling and experimental analysis
P Sebastian et al.
JOURNAL OF FOOD ENGINEERING (2005)
Correlation and prediction of osmotic coefficient and water activity of aqueous electrolyte solutions by a two-ionic parameter model
GR Pazuki
JOURNAL OF CHEMICAL THERMODYNAMICS (2005)
Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to salting
K Lauritzsen et al.
FOOD RESEARCH INTERNATIONAL (2004)
Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
M Cardinal et al.
FOOD RESEARCH INTERNATIONAL (2004)
Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets
S Birkeland et al.
FOOD RESEARCH INTERNATIONAL (2004)
Cod salting manufacturing analysis
JM Barat et al.
FOOD RESEARCH INTERNATIONAL (2003)
Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)
M Cardinal et al.
FOOD RESEARCH INTERNATIONAL (2001)
Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis
DH Wang et al.
JOURNAL OF FOOD ENGINEERING (2000)
Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets
S Sigurgisladottir et al.
FOOD RESEARCH INTERNATIONAL (2000)