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。Industrial methods of freezing, thawing and subsequent chilled storage of whitefish
Eirik Starheim Svendsen et al.
JOURNAL OF FOOD ENGINEERING (2022)
Recent research on factors influencing the quality of frozen seafood
Naho Nakazawa et al.
FISHERIES SCIENCE (2020)
Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass(Micropterus salmoides)
Luyun Cai et al.
JOURNAL OF FOOD SCIENCE (2020)
Energy Efficiency Improvement in Thawing
Zane Indzere et al.
ENVIRONMENTAL AND CLIMATE TECHNOLOGIES (2020)
Influence of frozen storage time and thawing methods on the microflora of thawed Nile tilapia fillets
N. Mai et al.
WORLD SEAFOOD CONGRESS 2019 - SEAFOOD SUPPLY CHAINS OF THE FUTURE: INNOVATION, RESPONSIBILITY, SUSTAINABILITY (2020)
Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques
John C. Frelka et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Marine Mollusks: Food with Benefits
Bilal Muhammad Khan et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters
Grete Lorentzen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets
Maria de Alba et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Effects of high hydrostatic pressure-assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)
Yan Cui et al.
FOOD SCIENCE & NUTRITION (2019)
Recent Advances in Food Thawing Technologies
Luyun Cai et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Relationship between the characteristics of rigor-mortis-related actomyosin and muscle fiber types in the ordinary muscle of various fishes
Yao Wang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Methods for (industrial) thawing of fish blocks: A review
Christoph Josef Backi
JOURNAL OF FOOD PROCESS ENGINEERING (2018)
A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish
Irja Sunde Roiha et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Effects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod (Gadus morhua)
Irja Sunde Roiha et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture
Huong Thi Thu Dang et al.
FOOD SCIENCE & NUTRITION (2018)
Effects of pre and postrigor freezing and temperature stress during frozen storage on physicochemical stability of Atlantic herring (Clupea harengus) muscle
Huong Thi Thu Dang et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review
Camelia Papuc et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Recent developments in novel freezing and thawing technologies applied to foods
Xiao-Fei Wu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)
Seokjin Suh et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
Non-invasive assessment of packaged cod freeze-thaw history by hyperspectral imaging
Kathryn E. Washburn et al.
JOURNAL OF FOOD ENGINEERING (2017)
Participation and resistance: Alternative seafood marketing in a neoliberal era
Allison Witter et al.
MARINE POLICY (2017)
Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes
Sang-Gi Min et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Effects of Magnetic Fields on Freezing: Application to Biological Products
Laura Otero et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish
I. Tolstorebrov et al.
INTERNATIONAL JOURNAL OF REFRIGERATION (2016)
Comparative Analysis of Lipid Content and Fatty Acid Composition of Commercially Important Fish and Shellfish from Sri Lanka and Japan
Chandravathany Devadason et al.
JOURNAL OF OLEO SCIENCE (2016)
Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish
George L. Baker
FOODS (2016)
From farm to fork: lipid oxidation in fish products. A review
Giulia Secci et al.
ITALIAN JOURNAL OF ANIMAL SCIENCE (2016)
The effects of fisheries management on the Icelandic demersal fish value chain
Ogmundur Knutsson et al.
MARINE POLICY (2016)
Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food
J. S. Karthikeyan et al.
FOOD RESEARCH INTERNATIONAL (2015)
Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)
Xin Wen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
Alireza Mousakhani-Ganjeh et al.
JOURNAL OF FOOD ENGINEERING (2015)
Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response
Marc Rubio-Celorio et al.
MEAT SCIENCE (2015)
Effects of multiple freezing (-18±2 °C) and microwave thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)
Tacnur Baygar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review
Jun-Hu Cheng et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)
E. Indergard et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2014)
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)
I. Tolstorebrov et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2014)
Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques
Ana Fuentes et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
The Carbon Footprint of Norwegian Seafood Products on the Global Seafood Market
Friederike Ziegler et al.
JOURNAL OF INDUSTRIAL ECOLOGY (2013)
Cryogenic and air blast freezing techniques and their effect on the quality of catfish fillets
Luis A. Espinoza Rodezno et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
The art of air blast freezing: Design and efficiency considerations
Patrick Dempsey et al.
APPLIED THERMAL ENGINEERING (2012)
Impact of freezing and thawing on the quality of meat: Review
Coleen Leygonie et al.
MEAT SCIENCE (2012)
Value chains, business conventions, and market adaptation: A comparative analysis of Norwegian and Icelandic fish exports
Torbjorn Trondsen
CANADIAN GEOGRAPHIES-GEOGRAPHIES CANADIENNES (2012)
Creation of a Gilded Trap by the High Economic Value of the Maine Lobster Fishery
R. S. Steneck et al.
CONSERVATION BIOLOGY (2011)
Microbial Safety and Consumer Acceptability of High-Pressure Processed Hard Clams (Mercenaria mercenaria)
Shalaka P. Narwankar et al.
JOURNAL OF FOOD SCIENCE (2011)
Shifting post production patterns: Exploring changes in New Zealand's seafood processing industry
Christina Stringer et al.
NEW ZEALAND GEOGRAPHER (2011)
Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
Valeria Tironi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Cod and rainbow trout as freeze-chilled meal elements
Louise H. S. Jensen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Mathematical modeling of the uptake of curing salts in pork meat
N. Graiver et al.
JOURNAL OF FOOD ENGINEERING (2009)
Lipid and fatty acid composition of fish and seafood consumed in France: CALIPSO study
Veronique Sirot et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets
E. Alizadeh et al.
JOURNAL OF FOOD SCIENCE (2007)
Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing
Sirintra Boonsumrej et al.
JOURNAL OF FOOD ENGINEERING (2007)
Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa)
Ying Zhong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods
Wojciech Kolanowski et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Quality changes during superchilled storage of cod (Gadus morhua) fillets
A. S. Duun et al.
FOOD CHEMISTRY (2007)
Norwegian salmon goes to market: The case of the Austevoll seafood cluster
J Phyne et al.
JOURNAL OF RURAL STUDIES (2006)
Evaluation of shelf life of superchilled cod (Gadus morhua) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicators
G Olafsdottir et al.
JOURNAL OF FOOD SCIENCE (2006)
Heat transfer by natural convection in domestic refrigerators
O Laguerre et al.
JOURNAL OF FOOD ENGINEERING (2004)
Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegian spring-spawning herring (Clupea harengus L.).: Effects of treatment with ascorbic acid
K Hamre et al.
FOOD CHEMISTRY (2003)
Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax)
C Alasalvar et al.
JOURNAL OF FOOD SCIENCE (2002)
Changes in the texture and structure of cod and haddock fillets during frozen storage
F Badii et al.
FOOD HYDROCOLLOIDS (2002)
High pressure thawing of fish and shellfish
J Rouillé et al.
JOURNAL OF FOOD ENGINEERING (2002)
Fish spoilage bacteria - problems and solutions
L Gram et al.
CURRENT OPINION IN BIOTECHNOLOGY (2002)
Influence of freshness and frozen storage temperature on quality of thawed cod fillets stored in modified atmosphere packaging
N Boknaes et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)