Color changes in fish during grilling-Influences of heat transfer and heating medium on browning color

Journal of Food Engineering

Volumn 116, Issue 1, 2013, Pages 130-137

  Matsuda, Hiroki ^a   Llave, Yvan ^a   Fukuoka, Mika ^a   Sakai, Noboru ^a  

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

Author keywords

Browning; Color; Far infrared radiation; Fish; Kinetic analysis; Superheated steam

Indexed keywords

BROWNING; BROWNING REACTIONS; COLOR CHANGES; DRY AIR; EMPIRICAL EQUATIONS; FAR-INFRARED RADIATION; FIRST-ORDER; FREQUENCY FACTORS; HEATING MEDIA; HEATING MEDIUM; KINETIC ANALYSIS; RED SEA; SAMPLE SURFACE; SUPERHEATED STEAM;

ACTIVATION ENERGY; COLOR; COLORIMETRY; FISH; GLYCOSYLATION; INFRARED RADIATION;

HEATING;

ARCHOSARGUS RHOMBOIDALIS; PAGRUS MAJOR;

EID: 84872054737     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.11.027     Document Type: Article

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