Analysis of the color change in fish during the grilling process

Food Science and Technology Research

Volumn 17, Issue 6, 2011, Pages 471-478

  Nakamura, Mayumi ^a   Mao, Weijie ^b   Fukuoka, Mika ^a   Sakai, Noboru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b GUANGDONG OCEAN UNIVERSITY   (China)

Author keywords

Browning; Color; Fish; Kinetic analysis

Indexed keywords

BROWNING; BROWNING REACTIONS; COLOR CHANGES; EXPERIMENTAL VALUES; FIRST ORDER REACTIONS; INFRARED HEATERS; KINETIC ANALYSIS; RED SEA; SAMPLE SURFACE; SAMPLE TEMPERATURE;

COLOR; GLYCOSYLATION; RATE CONSTANTS;

FISH;

ARCHOSARGUS RHOMBOIDALIS; PAGRUS MAJOR;

EID: 84866890904     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.17.471     Document Type: Article

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