-
1
-
-
84886515979
-
Seafood-Quality, Technology and Nutraceutical Applications
-
Berlin (Germany): Springer
-
Alasalvar, C. & Taylor, T. (2002). Seafood-Quality, Technology and Nutraceutical Applications. Berlin (Germany): Springer, 225 p.
-
(2002)
, pp. 225
-
-
Alasalvar, C.1
Taylor, T.2
-
2
-
-
84895329704
-
Quality chain management in fish processing. Part III-Improving quality within the supply chain
-
Chap. 15, Bremmer, H.A. (ed.), Cambridge (England): Woodhead Publishing Limited and CRC Press LLC
-
Frederiksen, M. (2002). Quality chain management in fish processing. Part III-Improving quality within the supply chain. Chap. 15. In: Bremmer, H.A. (ed.), Safety and quality issues in fish processing. Cambridge (England): Woodhead Publishing Limited and CRC Press LLC, 520 p.
-
(2002)
Safety and quality issues in fish processing
, pp. 520
-
-
Frederiksen, M.1
-
4
-
-
84895206502
-
Fish for food
-
Lower Hutt (New Zealand): Seafood Industry Training Organisation (SITO)
-
Harvie, R. (1998). Fish for food. Lower Hutt (New Zealand): Seafood Industry Training Organisation (SITO), 68p.
-
(1998)
, pp. 68
-
-
Harvie, R.1
-
5
-
-
84895329704
-
Maintaining the quality of frozen fish. Part III-Improving quality within the supply chain
-
Chap. 20. In: Bremmer, H.A. (ed.), Cambridge (England): Woodhead Publishing Limited and CRC Press LLC
-
Hedges, N. (2002). Maintaining the quality of frozen fish. Part III-Improving quality within the supply chain. Chap. 20. In: Bremmer, H.A. (ed.), Safety and quality issues in fish processing. Cambridge (England): Woodhead Publishing Limited and CRC Press LLC, 520 p.
-
(2002)
Safety and quality issues in fish processing
, pp. 520
-
-
Hedges, N.1
-
6
-
-
84985216613
-
Texture changes of frozen stored cod and ocean perch minces
-
Hsieh, Y.L. & Regenstein, J.M. (1989). Texture changes of frozen stored cod and ocean perch minces. Journal of Food Science, 54(4): 824-826.
-
(1989)
Journal of Food Science
, vol.54
, Issue.4
, pp. 824-826
-
-
Hsieh, Y.L.1
Regenstein, J.M.2
-
7
-
-
0021785381
-
Quantitative analysis of texture change in cod muscle during frozen storage
-
Kim, Y.J. & Heldman, D.R. (1985). Quantitative analysis of texture change in cod muscle during frozen storage. Journal of Food Processing and Engineering, 7(4): 265-272.
-
(1985)
Journal of Food Processing and Engineering
, vol.7
, Issue.4
, pp. 265-272
-
-
Kim, Y.J.1
Heldman, D.R.2
-
8
-
-
84985265255
-
Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins
-
Gill, T.A.; Keith, R.A. & Smith Lall, B. (1979). Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins. Journal of Food Science, 44(3): 661-667.
-
(1979)
Journal of Food Science
, vol.44
, Issue.3
, pp. 661-667
-
-
Gill, T.A.1
Keith, R.A.2
Smith Lall, B.3
-
9
-
-
0000709980
-
Deteriorative changes during frozen storage of fillets and minced flesh of silver hake (Meluccius bilinearis) processed from round fish held in ice and refrigerated seawater
-
Hiltz, D.F.; Lall, B.S.; Lemon, D.W. & Dyer, W.J. (1976). Deteriorative changes during frozen storage of fillets and minced flesh of silver hake (Meluccius bilinearis) processed from round fish held in ice and refrigerated seawater. Journal of the Fisheries Research Board of Canada, 33(11): 2560-2567.
-
(1976)
Journal of the Fisheries Research Board of Canada
, vol.33
, Issue.11
, pp. 2560-2567
-
-
Hiltz, D.F.1
Lall, B.S.2
Lemon, D.W.3
Dyer, W.J.4
-
10
-
-
0000573974
-
On the mechanism of water holding in meat: the swelling and shrinking of myofibrils
-
Offer, G. & Trinick, J. (1983). On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science, 8(4): 245-281.
-
(1983)
Meat Science
, vol.8
, Issue.4
, pp. 245-281
-
-
Offer, G.1
Trinick, J.2
-
11
-
-
0002600606
-
Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products
-
Ramanathan, L. & Das, N.P. (1992). Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. Journal of Agricultural and Food Chemistry, 40(1): 17-21.
-
(1992)
Journal of Agricultural and Food Chemistry
, vol.40
, Issue.1
, pp. 17-21
-
-
Ramanathan, L.1
Das, N.P.2
-
13
-
-
0030217073
-
Validation of the Rancimat test for the assessment of the relative stability of fish oils
-
Mendez, E.; Sanhueza, J.; Speisky, H. & Valenzuela, A. (1996). Validation of the Rancimat test for the assessment of the relative stability of fish oils. Journal of the American Oil Chemists' Society, 73(8): 1033-1037.
-
(1996)
Journal of the American Oil Chemists' Society
, vol.73
, Issue.8
, pp. 1033-1037
-
-
Mendez, E.1
Sanhueza, J.2
Speisky, H.3
Valenzuela, A.4
-
14
-
-
84986516439
-
Stability of lipids and omega-3 fatty acids during frozen storage of Atlantic salmon
-
Polvi, S.M.; Ackman, R.G.; Lall, S.P. & Saunders, R.L. (1991). Stability of lipids and omega-3 fatty acids during frozen storage of Atlantic salmon. Journal of Food Processing and Preservation, 15(3): 167-181.
-
(1991)
Journal of Food Processing and Preservation
, vol.15
, Issue.3
, pp. 167-181
-
-
Polvi, S.M.1
Ackman, R.G.2
Lall, S.P.3
Saunders, R.L.4
-
15
-
-
84895298211
-
The importance of chilling in producing top quality snapper (Chrysophrys auratus) for the Japanese market
-
Harvie, R.E. (1982). The importance of chilling in producing top quality snapper (Chrysophrys auratus) for the Japanese market. Refrigeration Sci. Tech., 1: 163-168.
-
(1982)
Refrigeration Sci. Tech.
, vol.1
, pp. 163-168
-
-
Harvie, R.E.1
-
16
-
-
0009460964
-
Storage characteristics of sardine (Sardina pilchardus Walbaum) held in ice and chilled seawater
-
Barhoumie, M.; Faye, A.A.; Teutscher, F.; Lima dos Santos, C.A.M. & Vike, E. (1981). Storage characteristics of sardine (Sardina pilchardus Walbaum) held in ice and chilled seawater. Refrigeration Sci. Tech., 4: 243-249.
-
(1981)
Refrigeration Sci. Tech.
, vol.4
, pp. 243-249
-
-
Barhoumie, M.1
Faye, A.A.2
Teutscher, F.3
Lima Dos Santos, C.A.M.4
Vike, E.5
-
17
-
-
0040623138
-
Extra-cold storage of hake and mackerel fillets and mince
-
Chapman, K.W.; Sagi, I.; Hwang, K.T. & Regenstein, J.M. (1993). Extra-cold storage of hake and mackerel fillets and mince. Journal of Food Science, 58(6): 1208-1211.
-
(1993)
Journal of Food Science
, vol.58
, Issue.6
, pp. 1208-1211
-
-
Chapman, K.W.1
Sagi, I.2
Hwang, K.T.3
Regenstein, J.M.4
-
18
-
-
0030944762
-
Glass transition of tuna flesh at low temperature and effects of salt and moisture
-
Inoue, C. & Ishikawa, M. (1997). Glass transition of tuna flesh at low temperature and effects of salt and moisture. Journal of Food Science, 62(3): 496-499.
-
(1997)
Journal of Food Science
, vol.62
, Issue.3
, pp. 496-499
-
-
Inoue, C.1
Ishikawa, M.2
-
19
-
-
84895329704
-
Measuring the shelf-life of frozen fish. Part III-Improving quality within the supply chain
-
Chap. 21. In: Bremmer, H.A. (ed., Cambridge (England): Woodhead Publishing Limited and CRC Press LLC
-
Rehbein, H. (2002). Measuring the shelf-life of frozen fish. Part III-Improving quality within the supply chain. Chap. 21. In: Bremmer, H.A. (ed.), Safety and quality issues in fish processing. Cambridge (England): Woodhead Publishing Limited and CRC Press LLC, 520 p.
-
(2002)
Safety and quality issues in fish processing
, pp. 520
-
-
Rehbein, H.1
-
20
-
-
0035873644
-
The quality of frozen African sharptooth catfish (Claria gariepinus) fillets under long-term storage conditions
-
Anelich, L.E.; Hoffman, L.C.; Swanepoel, M.J. (2001). The quality of frozen African sharptooth catfish (Claria gariepinus) fillets under long-term storage conditions. Journal of the Science of Food and Agriculture, 81: 632-639.
-
(2001)
Journal of the Science of Food and Agriculture
, vol.81
, pp. 632-639
-
-
Anelich, L.E.1
Hoffman, L.C.2
Swanepoel, M.J.3
-
21
-
-
0031786351
-
Frozen hake fillets quality as related to texture and viscosity by mechanical methods
-
Barroso, M.; Careche, M.; Barrios, L.; Borderias, A.J. (1998). Frozen hake fillets quality as related to texture and viscosity by mechanical methods. Journal of Food Science, 63: 793-796.
-
(1998)
Journal of Food Science
, vol.63
, pp. 793-796
-
-
Barroso, M.1
Careche, M.2
Barrios, L.3
Borderias, A.J.4
-
22
-
-
84988169829
-
The effects of cryoprotectants on the sensory properties of frozen blue crab (Callinectes sapidus) meat
-
Henry, L.K.; Boyd, L.C.; Green, D.P. (1995). The effects of cryoprotectants on the sensory properties of frozen blue crab (Callinectes sapidus) meat. Journal of the Science of Food and Agriculture, 69: 21-26.
-
(1995)
Journal of the Science of Food and Agriculture
, vol.69
, pp. 21-26
-
-
Henry, L.K.1
Boyd, L.C.2
Green, D.P.3
-
23
-
-
0003143775
-
Development of quality index methods for evaluation of frozen cod (Gadus morhua) and cod fillets
-
Warm, K.; Boknaes, N.; Nielsen, J. (1998). Development of quality index methods for evaluation of frozen cod (Gadus morhua) and cod fillets. Journal of Aquatic Food Product Technology, 7: 45-59.
-
(1998)
Journal of Aquatic Food Product Technology
, vol.7
, pp. 45-59
-
-
Warm, K.1
Boknaes, N.2
Nielsen, J.3
-
24
-
-
0034828924
-
Cytochrome oxidase as an indicator of ice storage and frozen storage
-
Godiksen, H.; Jessen, F. (2001). Cytochrome oxidase as an indicator of ice storage and frozen storage. Journal of Agricultural and Food Chemistry, 49: 4488-4493.
-
(2001)
Journal of Agricultural and Food Chemistry
, vol.49
, pp. 4488-4493
-
-
Godiksen, H.1
Jessen, F.2
-
25
-
-
84895266825
-
Influence of frozen storage on microsomal phospholipase activity in myotomal tissue of Atlantic cod (Gadus morhua)
-
Chawla, P.; Mackeigan, B.; Gould, S.P.; Ablett, R.F. (1988). Influence of frozen storage on microsomal phospholipase activity in myotomal tissue of Atlantic cod (Gadus morhua). Canadian Institute of Food Science and Technology, 21: 399-402.
-
(1988)
Canadian Institute of Food Science and Technology
, vol.21
, pp. 399-402
-
-
Chawla, P.1
Mackeigan, B.2
Gould, S.P.3
Ablett, R.F.4
-
26
-
-
84985181132
-
Minced fish production from capelin (Mallotus villosus)
-
Eide O.; Borresen T.; Strom, O. (1982). Minced fish production from capelin (Mallotus villosus). Journal of Food Science, 47: 347-354.
-
(1982)
Journal of Food Science
, vol.47
, pp. 347-354
-
-
Eide, O.1
Borresen, T.2
Strom, O.3
-
27
-
-
4243131878
-
The influence of sexual maturity, sex and size on quality aspects of frozen Argentine hake (Merluccius hubbsi)
-
Fuselli, S.R.; Almandos, M.E.; Ciarlo, A.S.; Boeri, R.L.; Giannini, D.H. (1996). The influence of sexual maturity, sex and size on quality aspects of frozen Argentine hake (Merluccius hubbsi). Journal of Aquatic Food Product Technology, 5: 81-94.
-
(1996)
Journal of Aquatic Food Product Technology
, vol.5
, pp. 81-94
-
-
Fuselli, S.R.1
Almandos, M.E.2
Ciarlo, A.S.3
Boeri, R.L.4
Giannini, D.H.5
-
28
-
-
0030444429
-
Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua)
-
Hurling, R.; McArthur, H. (1996). Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua). Journal of Food Science, 61: 1289-1296.
-
(1996)
Journal of Food Science
, vol.61
, pp. 1289-1296
-
-
Hurling, R.1
McArthur, H.2
-
29
-
-
0000169854
-
Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy
-
Bechmann, I.E.; Jorgensen, B.M. (1998). Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy. Lebensm Wiss u Technol, 31: 648-652.
-
(1998)
Lebensm Wiss u Technol
, vol.31
, pp. 648-652
-
-
Bechmann, I.E.1
Jorgensen, B.M.2
-
30
-
-
84988146043
-
Cryoprotectants improve physical and chemical properties of frozen blue crab meat (Callinectes sapidus)
-
Henry, L.K.; Boyd, L.C.; Green, D.P. (1995). Cryoprotectants improve physical and chemical properties of frozen blue crab meat (Callinectes sapidus). Journal of the Science of Food and Agriculture, 69: 15-20.
-
(1995)
Journal of the Science of Food and Agriculture
, vol.69
, pp. 15-20
-
-
Henry, L.K.1
Boyd, L.C.2
Green, D.P.3
-
31
-
-
53149118945
-
Frozen storage of minced prawn flesh: effect of sorbitol, egg white and starch as protective ingredients
-
Montero, P.; Gomez-Guillen, M.C. (1999). Frozen storage of minced prawn flesh: effect of sorbitol, egg white and starch as protective ingredients. Z Lebensm Unters Forsch, 208: 349-354.
-
(1999)
Z Lebensm Unters Forsch
, vol.208
, pp. 349-354
-
-
Montero, P.1
Gomez-Guillen, M.C.2
-
32
-
-
0037479175
-
Texture and technological properties of fish
-
Kestin, S.C.; Warriss, P.D (eds), Oxford, Fishing News Books
-
Torrissen, O.J.; Sigurgisladottir, S.; Slinde, E. (2001). Texture and technological properties of fish. In: Kestin, S.C.; Warriss, P.D (eds). Farmed Fish Quality, Oxford, Fishing News Books, 42-57.
-
(2001)
Farmed Fish Quality
, pp. 42-57
-
-
Torrissen, O.J.1
Sigurgisladottir, S.2
Slinde, E.3
-
33
-
-
0002471281
-
Untersuchung von Einflußfaktoren auf die instrumentelle Texturprofilanalyse (TPA) von Fischerzeugnissen, 1. Einfluß der Kompression
-
Schubring, R. (1999). Untersuchung von Einflußfaktoren auf die instrumentelle Texturprofilanalyse (TPA) von Fischerzeugnissen, 1. Einfluß der Kompression. Deutsche Lebensmittel-Rundschau, 95: 373-386.
-
(1999)
Deutsche Lebensmittel-Rundschau
, vol.95
, pp. 373-386
-
-
Schubring, R.1
-
34
-
-
3242720943
-
Untersuchung von Einflußfaktoren auf die instrumentelle Texturprofilanalyse (TPA) von Fischerzeugnissen, 2. Einfluß von Meßgeschwindigkeit und Kompression
-
Schubring, R. (2000). Untersuchung von Einflußfaktoren auf die instrumentelle Texturprofilanalyse (TPA) von Fischerzeugnissen, 2. Einfluß von Meßgeschwindigkeit und Kompression. Deutsche Lebensmittel-Rundschau, 96: 45-50.
-
(2000)
Deutsche Lebensmittel-Rundschau
, vol.96
, pp. 45-50
-
-
Schubring, R.1
-
35
-
-
0011737147
-
Determination of fish freshness by instrumental colour measurement
-
Schubring, R. (1999). Determination of fish freshness by instrumental colour measurement. Fleischwirtschaft, 79: 26-29.
-
(1999)
Fleischwirtschaft
, vol.79
, pp. 26-29
-
-
Schubring, R.1
-
36
-
-
0012330851
-
DSC studies on deep frozen fishery products
-
Schubring, R. (1999). DSC studies on deep frozen fishery products. Thermochimica Acta, 337: 89-95.
-
(1999)
Thermochimica Acta
, vol.337
, pp. 89-95
-
-
Schubring, R.1
-
37
-
-
17544365196
-
Inhibition of formaldehyde production in frozen-stored minced blue whiting (Mikromesistius poutassou) muscle by cryostabilizers: an approach from the glassy state theory
-
Herrera, J.J.R.; Pastoriza, L.; Sampedro, G. (2000). Inhibition of formaldehyde production in frozen-stored minced blue whiting (Mikromesistius poutassou) muscle by cryostabilizers: an approach from the glassy state theory. Journal of the Science of Food and Agriculture, 48: 5256-5262.
-
(2000)
Journal of the Science of Food and Agriculture
, vol.48
, pp. 5256-5262
-
-
Herrera, J.J.R.1
Pastoriza, L.2
Sampedro, G.3
-
38
-
-
0001512009
-
Low-field nuclear magnetic resonance study of stored or processed cod
-
Lambelet, P.; Renevey, F.; Kaabi, C.; Raemy, A. (1995). Low-field nuclear magnetic resonance study of stored or processed cod. Journal of the Science of Food and Agriculture, 43: 1462-1466.
-
(1995)
Journal of the Science of Food and Agriculture
, vol.43
, pp. 1462-1466
-
-
Lambelet, P.1
Renevey, F.2
Kaabi, C.3
Raemy, A.4
-
39
-
-
0346612230
-
Effect of method of catching and time of season on the composition of Atlantic cod (Gadus morhua)
-
Botta, J.R.; Kennedy, K.; Squires, B.E. (1987). Effect of method of catching and time of season on the composition of Atlantic cod (Gadus morhua). Journal of Food Science, 52: 922-927.
-
(1987)
Journal of Food Science
, vol.52
, pp. 922-927
-
-
Botta, J.R.1
Kennedy, K.2
Squires, B.E.3
-
40
-
-
84987378190
-
Prediction of quality in frozen cod (Gadus morhua) fillets
-
Leblanc, E.; Leblanc, R.J.; Blum, I.E. (1988). Prediction of quality in frozen cod (Gadus morhua) fillets. Journal of Food Science, 53: 328-340.
-
(1988)
Journal of Food Science
, vol.53
, pp. 328-340
-
-
Leblanc, E.1
Leblanc, R.J.2
Blum, I.E.3
-
41
-
-
0032940822
-
Structural changes of hake (Merluccius merluccius) fillets; effects of freezing and frozen storage
-
Careche, M.; Herrero, A.M.; Rodriguez-Casado, A.; Del Mazo, M.L.; Carmona, P. (1999). Structural changes of hake (Merluccius merluccius) fillets; effects of freezing and frozen storage. Journal of Agricultural and Food Chemistry, 47: 952-959.
-
(1999)
Journal of Agricultural and Food Chemistry
, vol.47
, pp. 952-959
-
-
Careche, M.1
Herrero, A.M.2
Rodriguez-Casado, A.3
Del Mazo, M.L.4
Carmona, P.5
-
42
-
-
0029828560
-
High-resolution NMR studies on fresh and frozen cod (Gadus morhua) and haddock (Melanogrammus aeglefinus)
-
Howell, N.; Shavila, Y.; Grootveld, M.; Williams, S. (1996). High-resolution NMR studies on fresh and frozen cod (Gadus morhua) and haddock (Melanogrammus aeglefinus). Journal of the Science of Food and Agriculture, 72: 49-56.
-
(1996)
Journal of the Science of Food and Agriculture
, vol.72
, pp. 49-56
-
-
Howell, N.1
Shavila, Y.2
Grootveld, M.3
Williams, S.4
-
43
-
-
0033213503
-
Evaluation of the quality of frozen minced red hake: use of Fourier transform near-infrared spectroscopy
-
Pink, J.; Naczk, M.; Pink, D. (1999). Evaluation of the quality of frozen minced red hake: use of Fourier transform near-infrared spectroscopy. Journal of the Science of Food and Agriculture, 47: 4280-4284.
-
(1999)
Journal of the Science of Food and Agriculture
, vol.47
, pp. 4280-4284
-
-
Pink, J.1
Naczk, M.2
Pink, D.3
-
44
-
-
0030776323
-
Texture changes in frozen cod mince measured by lowfield nuclear magnetic resonance spectroscopy
-
Steen, C.; Lambelet, P. (1997). Texture changes in frozen cod mince measured by lowfield nuclear magnetic resonance spectroscopy. Journal of the Science of Food and Agriculture, 75: 268-272.
-
(1997)
Journal of the Science of Food and Agriculture
, vol.75
, pp. 268-272
-
-
Steen, C.1
Lambelet, P.2
-
46
-
-
17844394944
-
Production of high quality frozen cod (Gadus morhua) fillets and portions on a freezer trawler
-
Boknaes, N.; Guldager, H.S.; Osterberg, C.; Nielsen, J. (2001). Production of high quality frozen cod (Gadus morhua) fillets and portions on a freezer trawler. Journal of Aquatic Food Product Technology, 10: 33-47.
-
(2001)
Journal of Aquatic Food Product Technology
, vol.10
, pp. 33-47
-
-
Boknaes, N.1
Guldager, H.S.2
Osterberg, C.3
Nielsen, J.4
-
47
-
-
0006501963
-
Quality in Frozen Food
-
New York, Chapman and Hall
-
Erickson, M.C.; Hung, Y.C. (1997). Quality in Frozen Food, New York, Chapman and Hall, 484 p.
-
(1997)
, pp. 484
-
-
Erickson, M.C.1
Hung, Y.C.2
-
48
-
-
0003458974
-
The Food Fishes: their intrinsic variation and practical applications
-
First Edition. London, Farrand Press
-
Love, R.M. (1988). The Food Fishes: their intrinsic variation and practical applications. First Edition. London, Farrand Press, 276 p.
-
(1988)
, pp. 276
-
-
Love, R.M.1
-
49
-
-
0002423563
-
Biochemical reactions in fish muscle during frozen storage
-
In: Bligh, E.G. (ed.), Oxford, Fishing News Books
-
Haard, N.F. (1992). Biochemical reactions in fish muscle during frozen storage. In: Bligh, E.G. (ed.). Seafood Science and Technology, Oxford, Fishing News Books, 176-209.
-
(1992)
Seafood Science and Technology
, pp. 176-209
-
-
Haard, N.F.1
-
50
-
-
0347956119
-
Roles of membranes in fish quality
-
Hillrod, Denmark, TemaNord
-
Hultin, H.O. (1995). Roles of membranes in fish quality. In: Nordic Conference on Fish Quality-Role of Biological Membranes, Hillrod, Denmark, TemaNord, 624, 13-55.
-
(1995)
Nordic Conference on Fish Quality-Role of Biological Membranes
, vol.624
, pp. 13-55
-
-
Hultin, H.O.1
-
51
-
-
84948501135
-
The effect of freezing on flesh proteins
-
Mackie, I.M. (1993). The effect of freezing on flesh proteins. Food Reviews International, 9: 575-610.
-
(1993)
Food Reviews International
, vol.9
, pp. 575-610
-
-
Mackie, I.M.1
-
53
-
-
4243863852
-
Control of lipid oxidation processes in minced fatty fish
-
Bligh, E.G. (ed.), Oxford, Fishing News Books
-
Hultin, H.O.; Decker, E.A.; Kelleher, S.D.; Osinchak, J.E. (1992). Control of lipid oxidation processes in minced fatty fish. In Bligh, E.G. (ed.). Seafood Science and Technology, Oxford, Fishing News Books, 93-100.
-
(1992)
Seafood Science and Technology
, pp. 93-100
-
-
Hultin, H.O.1
Decker, E.A.2
Kelleher, S.D.3
Osinchak, J.E.4
-
54
-
-
0029194337
-
Denaturation of fish proteins during frozen storage: role of formaldehyde
-
Sotelo, C.G.; Pineiro, C.; Perez-Martin, R.I. (1995). Denaturation of fish proteins during frozen storage: role of formaldehyde. Z Lebensm Unters Forsch, 200: 14-23.
-
(1995)
Z Lebensm Unters Forsch
, vol.200
, pp. 14-23
-
-
Sotelo, C.G.1
Pineiro, C.2
Perez-Martin, R.I.3
-
55
-
-
77955848647
-
Seafood enzymes: The role of adaptation and other intraspecific factors
-
In: Haard, N.F.; Simpson, B.K. (eds), New York, Marcel Dekker
-
Haard, N.F. (2000). Seafood enzymes: The role of adaptation and other intraspecific factors. In: Haard, N.F.; Simpson, B.K. (eds). Seafood Enzymes, New York, Marcel Dekker, 1-36.
-
(2000)
Seafood Enzymes
, pp. 1-36
-
-
Haard, N.F.1
-
56
-
-
84895382546
-
Fish for Food. Seafood Industry Training Organization (Seafood ITO)
-
Wellington, New Zealand
-
Harvie, R. (1998). Fish for Food. Seafood Industry Training Organization (Seafood ITO), Wellington, New Zealand, 68p.
-
(1998)
, pp. 68
-
-
Harvie, R.1
-
57
-
-
51249117838
-
Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates
-
Gonçalves, A.A. & Ribeiro, J.L.D. (2008). Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates. International Journal of Refrigeration, 31(7): 1134-1144.
-
(2008)
International Journal of Refrigeration
, vol.31
, Issue.7
, pp. 1134-1144
-
-
Gonçalves, A.A.1
Ribeiro, J.L.D.2
-
59
-
-
67349180598
-
Quality evaluation of frozen seafood (Genypterus brasiliensis, Prionotus punctatus, Pleoticus muelleri and Perna perna) previously treated with phosphates
-
Gonçalves, A.A.; Rech, B.T.; Rodrigues, P.M. & Pucci, D.M.T. (2008). Quality evaluation of frozen seafood (Genypterus brasiliensis, Prionotus punctatus, Pleoticus muelleri and Perna perna) previously treated with phosphates. Pan-American Journal of Aquatic Sciences, 3(3): 248-258.
-
(2008)
Pan-American Journal of Aquatic Sciences
, vol.3
, Issue.3
, pp. 248-258
-
-
Gonçalves, A.A.1
Rech, B.T.2
Rodrigues, P.M.3
Pucci, D.M.T.4
-
60
-
-
67349253819
-
Effects of phosphate treatment on quality of red shimp (Pleoticus muelleri) processed with cryomechanical freezing
-
Gonçalves, A.A. & Ribeiro, J.L.D. (2009). Effects of phosphate treatment on quality of red shimp (Pleoticus muelleri) processed with cryomechanical freezing. LWT-Food Science and Technology, 48(8): 1435-1438.
-
(2009)
LWT-Food Science and Technology
, vol.48
, Issue.8
, pp. 1435-1438
-
-
Gonçalves, A.A.1
Ribeiro, J.L.D.2
-
61
-
-
49749108887
-
The effect of glaze uptake on storage quality of frozen shrimp
-
Gonçalves, A.A. & Gindri Junior, C.S.G. (2009). The effect of glaze uptake on storage quality of frozen shrimp. Journal of Food Engineering, 90(2): 285-290.
-
(2009)
Journal of Food Engineering
, vol.90
, Issue.2
, pp. 285-290
-
-
Gonçalves, A.A.1
Gindri Junior, C.S.G.2
-
62
-
-
0003152395
-
Chilling and freezing of fish
-
Hall, G.M. (Ed.), VHC Publishers Inc., New York
-
Garthwaite, G.A. (1992). Chilling and freezing of fish. In: Hall, G.M. (Ed.), Fish Processing Technology. VHC Publishers Inc., New York, pp. 89-113.
-
(1992)
Fish Processing Technology
, pp. 89-113
-
-
Garthwaite, G.A.1
-
63
-
-
0004015121
-
Freezing and refrigerated storage in fisheries
-
FAO: Rome, FAO Fisheries Technical Paper No. 340
-
Johnston, W.A.; Nicholson, F.J.; Roger, A.; Stroud, G.D. (1994). Freezing and refrigerated storage in fisheries. FAO: Rome, FAO Fisheries Technical Paper No. 340, 109 p.
-
(1994)
, pp. 109
-
-
Johnston, W.A.1
Nicholson, F.J.2
Roger, A.3
Stroud, G.D.4
-
64
-
-
0035342734
-
Temporal variations in the glaze uptake on individually quick frozen prawns as monitored by the CODEX standard and the enthalpy method
-
Jacobsen, S.; Fossan, K.M. (2001). Temporal variations in the glaze uptake on individually quick frozen prawns as monitored by the CODEX standard and the enthalpy method. Journal of Food Engineering, 48: 227-233.
-
(2001)
Journal of Food Engineering
, vol.48
, pp. 227-233
-
-
Jacobsen, S.1
Fossan, K.M.2
-
66
-
-
84879291623
-
Code of Practice for fish and fishery products
-
FAO/WHO-Food and Agriculture Organization of the United Nations & World Health Organization, First edition. Rome: Codex Aimentarius Commission
-
FAO/WHO-Food and Agriculture Organization of the United Nations & World Health Organization. (2009). Code of Practice for fish and fishery products. First edition. Rome: Codex Aimentarius Commission, 144 p.
-
(2009)
, pp. 144
-
-
-
67
-
-
84895372569
-
-
CODEX ALIMENTARIUS-Current Official Standards Available at, Access in October 1st
-
CODEX ALIMENTARIUS-Current Official Standards Available at: http://www.codexalimentarius.net/web/standard_list.do?lang=en-Access in October 1st, 2009.
-
(2009)
-
-
-
68
-
-
0343353883
-
Freezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmosphere pressure
-
Chevalier, D.; Le Bail, A.; Ghoul, M. (2000). Freezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmosphere pressure. Journal of Food Engineering, 46: 277-285.
-
(2000)
Journal of Food Engineering
, vol.46
, pp. 277-285
-
-
Chevalier, D.1
Le Bail, A.2
Ghoul, M.3
-
69
-
-
0343789642
-
Freezing and ice crystals formed in a cylindrical food model: part II. Comparison between freezing at atmosphere pressure and pressure-shift freezing
-
Chevalier, D.; Le Bail, A.; Ghoul, M. (2000). Freezing and ice crystals formed in a cylindrical food model: part II. Comparison between freezing at atmosphere pressure and pressure-shift freezing. Journal of Food Engineering, 46: 287-293.
-
(2000)
Journal of Food Engineering
, vol.46
, pp. 287-293
-
-
Chevalier, D.1
Le Bail, A.2
Ghoul, M.3
-
70
-
-
0035254126
-
Heat and mass transfer models for predicting freezing processes-a review
-
Delgado, A.E.; Sun, D.W. (2001). Heat and mass transfer models for predicting freezing processes-a review. Journal of Food Engineering, 47: 157-174.
-
(2001)
Journal of Food Engineering
, vol.47
, pp. 157-174
-
-
Delgado, A.E.1
Sun, D.W.2
-
71
-
-
0036701906
-
Monitoring of weight losses in meat products during freezing and frozen storage
-
Campañone, L.A.; Roche, L.A.; Salvadori, V.O.; Mascheroni, R.H. (2002). Monitoring of weight losses in meat products during freezing and frozen storage. Food Science and Technology International, 8 (4): 229-238.
-
(2002)
Food Science and Technology International
, vol.8
, Issue.4
, pp. 229-238
-
-
Campañone, L.A.1
Roche, L.A.2
Salvadori, V.O.3
Mascheroni, R.H.4
-
72
-
-
0003483465
-
Frozen fish
-
Regenstein, J.M.; Regenstein, C.R. (Eds.), New York (Chapter 7)
-
Regenstein, J.M.; Regenstein, C.R. (1991). Frozen fish. In: Regenstein, J.M.; Regenstein, C.R. (Eds.). Introduction to Fish Technology: An Osprey Book, pp. 104-119. New York (Chapter 7).
-
(1991)
Introduction to Fish Technology: An Osprey Book
, pp. 104-119
-
-
Regenstein, J.M.1
Regenstein, C.R.2
-
73
-
-
2642570236
-
Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats
-
Ünal, S.B.; Erdogdu, F.; Ekiz, H.I.; Ozdemir, Y. (2004). Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats. Journal of Food Engineering, 65: 263-272.
-
(2004)
Journal of Food Engineering
, vol.65
, pp. 263-272
-
-
Ünal, S.B.1
Erdogdu, F.2
Ekiz, H.I.3
Ozdemir, Y.4
-
74
-
-
84895218492
-
The refrigeration of chilled foods (Chap. 4, p. 79-98), Part II. Technologies and processes
-
Stringer, M.; Dennis, C. (eds), Second Edition. Boca Raton (USA): CRC Press LLC
-
Heap, R.D. (2000). The refrigeration of chilled foods (Chap. 4, p. 79-98), Part II. Technologies and processes. In: Stringer, M.; Dennis, C. (eds), Chilled foods-a comprehensive guide. Second Edition. Boca Raton (USA): CRC Press LLC, 428 p.
-
(2000)
Chilled foods-a comprehensive guide
, pp. 428
-
-
Heap, R.D.1
-
75
-
-
84887253123
-
Temperature monitoring and measurement (Chap. 5, p. 100-134), Part II. Technologies and processes
-
Stringer, M.; Dennis, C. (eds), Second Edition. Boca Raton (USA): CRC Press LLC
-
Woolfe, M.L. (2000). Temperature monitoring and measurement (Chap. 5, p. 100-134), Part II. Technologies and processes. In: Stringer, M.; Dennis, C. (eds), Chilled foods-a comprehensive guide. Second Edition. Boca Raton (USA): CRC Press LLC, 428 p.
-
(2000)
Chilled foods-a comprehensive guide
, pp. 428
-
-
Woolfe, M.L.1
-
76
-
-
84887243232
-
Time-temperature indicators: Do they work?
-
Selman, J.D.; Ballantyne, A. (1988). Time-temperature indicators: Do they work? Food Manufacture, 63(12): 36-38, 49.
-
(1988)
Food Manufacture
, vol.63
, Issue.12
-
-
Selman, J.D.1
Ballantyne, A.2
-
77
-
-
2542590432
-
Time-temperature indicators: how they work
-
Selman, J.D. (1990). Time-temperature indicators: how they work. Food Manufacture, 65(8): 30-1 and 33-4.
-
(1990)
Food Manufacture
, vol.65
, Issue.8
-
-
Selman, J.D.1
-
78
-
-
0003900132
-
Food Processing Technology-Principles and Practice
-
Chapter 19 Chilling, Second Edition. Boca Raton, FL (USA): CRC Press LLC
-
Fellows, P. (2000). Food Processing Technology-Principles and Practice. Chapter 19 Chilling, Part IV Processing by the removal of heat (p.386-405). Second Edition. Boca Raton, FL (USA): CRC Press LLC, 575 p.
-
(2000)
Part IV Processing by the removal of heat
-
-
Fellows, P.1
-
79
-
-
0344125749
-
Freezing and meat quality
-
A. Turner (ed.), Sterling Publications International, London
-
Evans, J.; James, S. (1993). Freezing and meat quality. In: A. Turner (ed.) Food Technology International Europe. Sterling Publications International, London, pp. 53-56.
-
(1993)
Food Technology International Europe
, pp. 53-56
-
-
Evans, J.1
James, S.2
-
80
-
-
84895277197
-
TT-integrators-some experiments in the freezer chain
-
P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Lul, H. Leniger, P. Linko, G. Varela and G. Vos (eds), Elsevier Applied Science, Barking, Essex
-
Olsson, P. (1984). TT-integrators-some experiments in the freezer chain. In: P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Lul, H. Leniger, P. Linko, G. Varela and G. Vos (eds) Thermal Processing and Quality of Foods. Elsevier Applied Science, Barking, Essex, pp. 782-788.
-
(1984)
Thermal Processing and Quality of Foods
, pp. 782-788
-
-
Olsson, P.1
-
81
-
-
0010364860
-
The TTT-PPP concept
-
P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Lul, H. Leniger, P. Linko, G. Varela and G. Vos (eds), Elsevier Applied Science, Barking, Essex
-
Bogh-Sorensen, L. (1984). The TTT-PPP concept. In: P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Lul, H. Leniger, P. Linko, G. Varela and G. Vos (eds) Thermal Processing and Quality of Foods. Elsevier Applied Science, Barking, Essex, pp. 511-521.
-
(1984)
Thermal Processing and Quality of Foods
, pp. 511-521
-
-
Bogh-Sorensen, L.1
-
82
-
-
0343462273
-
Cryomechanical freezing. A model for the heat transfer process
-
Agnelli, M.E.; Mascheroni, R.H. (2001). Cryomechanical freezing. A model for the heat transfer process. Journal of Food Engineering, 47(4): 263-270.
-
(2001)
Journal of Food Engineering
, vol.47
, Issue.4
, pp. 263-270
-
-
Agnelli, M.E.1
Mascheroni, R.H.2
-
83
-
-
0036568116
-
Quality evaluation of foodstuffs frozen in a cryomechanical freezer
-
Agnelli, M.E.; Mascheroni, R.H. (2002). Quality evaluation of foodstuffs frozen in a cryomechanical freezer. Journal of Food Engineering, 52(3): 257-263.
-
(2002)
Journal of Food Engineering
, vol.52
, Issue.3
, pp. 257-263
-
-
Agnelli, M.E.1
Mascheroni, R.H.2
-
84
-
-
0742303007
-
A multi-criteria decision approach to choosing the optimal blanching freezing system
-
Bevilacqua, M.; D'Amore, A.; Polonara, F. (2004). A multi-criteria decision approach to choosing the optimal blanching freezing system. Journal of Food Engineering, 63(3): 253-263.
-
(2004)
Journal of Food Engineering
, vol.63
, Issue.3
, pp. 253-263
-
-
Bevilacqua M.1
D'Amore, A.2
Polonara, F.3
-
85
-
-
0003900132
-
Food Processing Technology-Principles and Practice
-
Chapter 21 Freezing, Second Edition. Boca Raton, FL (USA): CRC Press LLC
-
Fellows, P. (2000). Food Processing Technology-Principles and Practice. Chapter 21 Freezing, Part IV Processing by the removal of heat (p.418-440). Second Edition. Boca Raton, FL (USA): CRC Press LLC, 575 p.
-
(2000)
Part IV Processing by the removal of heat
-
-
Fellows, P.1
-
86
-
-
84895383587
-
Glazing. SEAFISH-Fact Sheet: Research and Development
-
Seafish, Seafish, Origin Way, Europarc, Grimsby (UK) (FS2-05.08 May 2008)
-
Seafish (2008). Glazing. SEAFISH-Fact Sheet: Research and Development. Seafish, Origin Way, Europarc, Grimsby (UK) (FS2-05.08 May 2008).
-
(2008)
-
-
-
87
-
-
84895242136
-
Chilled foods microbiology (Chap. 7, p. 153-186), Part III. Microbiological and non-microbiological hazards
-
Stringer, M.; Dennis, C. (eds),, Second Edition. Boca Raton (USA): CRC Press LLC
-
Walker, S.J.; Betts, G. (2000). Chilled foods microbiology (Chap. 7, p. 153-186), Part III. Microbiological and non-microbiological hazards. In: Stringer, M.; Dennis, C. (eds), Chilled foods-a comprehensive guide. Second Edition. Boca Raton (USA): CRC Press LLC, 428 p.
-
(2000)
Chilled foods-a comprehensive guide
, pp. 428
-
-
Walker, S.J.1
Betts, G.2
-
88
-
-
70349417526
-
Modern Food Microbiology
-
Seventh edition, New York (USA): Springer Science+Business Media Inc., Food Science Text Series
-
Jay, J.M.; Loessner, M.J.; Golden, D.A. (2005). Modern Food Microbiology. Seventh edition, New York (USA): Springer Science+Business Media Inc., Food Science Text Series, 790 pages.
-
(2005)
, pp. 790
-
-
Jay, J.M.1
Loessner, M.J.2
Golden, D.A.3
-
89
-
-
84895409300
-
Non-microbiological factors affecting quality and safety. (Chap. 9, p. 225-255), Part III. Microbiological and non-microbiological hazards
-
Stringer, M.; Dennis, C. (eds), Second Edition. Boca Raton (USA): CRC Press LLC
-
Brown, H.M.; Hall, M.N. (2000). Non-microbiological factors affecting quality and safety. (Chap. 9, p. 225-255), Part III. Microbiological and non-microbiological hazards. In: Stringer, M.; Dennis, C. (eds), Chilled foods-a comprehensive guide. Second Edition. Boca Raton (USA): CRC Press LLC, 428 p.
-
(2000)
Chilled foods-a comprehensive guide
, pp. 428
-
-
Brown, H.M.1
Hall, M.N.2
-
90
-
-
0023546215
-
Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986
-
Bartholomew, B.; Berry, P.; Rodhouse, J.; Gilbert, R.; Murray, C. K. (1987). Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986. Epidemiol Infect, 99: 775-782.
-
(1987)
Epidemiol Infect
, vol.99
, pp. 775-782
-
-
Bartholomew, B.1
Berry, P.2
Rodhouse, J.3
Gilbert, R.4
Murray, C.K.5
-
91
-
-
0025968303
-
Evidence that histamine is the causative toxin of scombroid-fish poisoning
-
Morrow, J.D.; Margolies, G.R.; Rowland, J.; Roberts, L.J. (1991). Evidence that histamine is the causative toxin of scombroid-fish poisoning. The New England Journal of Medicine, 324: 716-720.
-
(1991)
The New England Journal of Medicine
, vol.324
, pp. 716-720
-
-
Morrow, J.D.1
Margolies, G.R.2
Rowland, J.3
Roberts, L.J.4
-
92
-
-
52749092050
-
Shelf-life determination and challenge testing. (Chap. 10, p. 258-285), Part IV. Safety and quality issues
-
Stringer, M.; Dennis, C. (eds), Second Edition. Boca Raton (USA): CRC Press LLC
-
Betts, G.; Everis, L. (2000). Shelf-life determination and challenge testing. (Chap. 10, p. 258-285), Part IV. Safety and quality issues. In: Stringer, M.; Dennis, C. (eds), Chilled foods-a comprehensive guide. Second Edition. Boca Raton (USA): CRC Press LLC, 428 p.
-
(2000)
Chilled foods-a comprehensive guide
, pp. 428
-
-
Betts, G.1
Everis, L.2
-
93
-
-
84895286288
-
Microbiological hazards and safe process design. (Chap. 11, p. 287-339), Part IV. Safety and quality issues
-
Stringer, M.; Dennis, C. (eds), Second Edition. Boca Raton (USA): CRC Press LLC
-
Brown, M.H. (2000). Microbiological hazards and safe process design. (Chap. 11, p. 287-339), Part IV. Safety and quality issues. In: Stringer, M.; Dennis, C. (eds), Chilled foods-a comprehensive guide. Second Edition. Boca Raton (USA): CRC Press LLC, 428 p.
-
(2000)
Chilled foods-a comprehensive guide
, pp. 428
-
-
Brown, M.H.1
-
94
-
-
0002259573
-
Teaching HACCP-theory and practice from the trainer's point of view
-
Engel, D. (1998). Teaching HACCP-theory and practice from the trainer's point of view. Food Control, 9 (2/3): 137-139.
-
(1998)
Food Control
, vol.9
, Issue.2-3
, pp. 137-139
-
-
Engel, D.1
-
95
-
-
43949153651
-
Use of HACCP by the chilled food industry
-
Baird-Parker, A.C. (1994). Use of HACCP by the chilled food industry. Food Control, 5(3): 167-170.
-
(1994)
Food Control
, vol.5
, Issue.3
, pp. 167-170
-
-
Baird-Parker, A.C.1
-
96
-
-
0002816956
-
Technological aspects of extending prime quality of seafood: a review
-
Haard, N.F. (1992). Technological aspects of extending prime quality of seafood: a review. Journal of Aquatic Food Product Technology, 1: 9-27.
-
(1992)
Journal of Aquatic Food Product Technology
, vol.1
, pp. 9-27
-
-
Haard, N.F.1
-
97
-
-
84895249730
-
The hygienic design of chilled foods plant. (Chap. 13, p. 354-396), Part IV. Safety and quality issues
-
Stringer, M.; Dennis, C. (eds), Second Edition. Boca Raton (USA): CRC Press LLC
-
Holah, J.; Thorpe, R.H. (2000). The hygienic design of chilled foods plant. (Chap. 13, p. 354-396), Part IV. Safety and quality issues. In: Stringer, M.; Dennis, C. (eds), Chilled foods-a comprehensive guide. Second Edition. Boca Raton (USA): CRC Press LLC, 428 p.
-
(2000)
Chilled foods-a comprehensive guide
, pp. 428
-
-
Holah, J.1
Thorpe, R.H.2
-
98
-
-
26644433777
-
Assessment and Management of seafood safety and quality
-
Rome: Food And Agriculture Organization of the United Nations (FAO), FAO Fisheries Technical Paper
-
Huss, H.H.; Ababouch, L.; Gram, L. (2004). Assessment and Management of seafood safety and quality. Rome: Food And Agriculture Organization of the United Nations (FAO), FAO Fisheries Technical Paper, n. 444, 53 p.
-
(2004)
, Issue.444
, pp. 53
-
-
Huss, H.H.1
Ababouch, L.2
Gram, L.3
-
99
-
-
84873059529
-
Maintaining safety in the cold chain
-
Chap. 2, Kennedy, C.J. (ed.), 1st Ed. Boca Raton (USA): CRC Press LLC
-
Bogh-Sorensen, L. (2000). Maintaining safety in the cold chain. (Chap. 2, p. 5-26). In: Kennedy, C.J. (ed.). Managing frozen foods. 1st Ed. Boca Raton (USA): CRC Press LLC, 286 p.
-
(2000)
Managing frozen foods
-
-
Bogh-Sorensen, L.1
-
100
-
-
84885693404
-
The selection and pre-treatment of fish
-
Chap. 6, Kennedy, C.J. (ed.), 1st Ed. Boca Raton (USA): CRC Press LLC
-
Hedges, N. (2000). The selection and pre-treatment of fish. (Chap. 6, p. 95-110). In: Kennedy, C.J. (ed.). Managing frozen foods. 1st Ed. Boca Raton (USA): CRC Press LLC, 286 p.
-
(2000)
Managing frozen foods
-
-
Hedges, N.1
-
101
-
-
0000367904
-
Biochemical, microbiological and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage
-
Ke, L.C.B.; Chang, J.; Chyuan, Y.S.; Pan, B.S. (1998). Biochemical, microbiological and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. Journal of Agricultural and Food Chemistry, 46(2): 682-686.
-
(1998)
Journal of Agricultural and Food Chemistry
, vol.46
, Issue.2
, pp. 682-686
-
-
Ke, L.C.B.1
Chang, J.2
Chyuan, Y.S.3
Pan, B.S.4
-
102
-
-
84985274570
-
Comparison of shelf-life and quality of mullet stored at zero and sub-zero temperature
-
Lee, C.M.; Toledo, R.T. (1984). Comparison of shelf-life and quality of mullet stored at zero and sub-zero temperature. Journal of Food Science, 49(2): 317-344.
-
(1984)
Journal of Food Science
, vol.49
, Issue.2
, pp. 317-344
-
-
Lee, C.M.1
Toledo, R.T.2
-
103
-
-
84895201103
-
Transport of salmon over long distances by partial freezing in RSW vessels
-
Gibbard, G.; Lee, F.; Gibbard, S.; Bilinski, E. (1981). Transport of salmon over long distances by partial freezing in RSW vessels. Refrigeration Science and Technology, 4: 285-290.
-
(1981)
Refrigeration Science and Technology
, vol.4
, pp. 285-290
-
-
Gibbard, G.1
Lee, F.2
Gibbard, S.3
Bilinski, E.4
-
104
-
-
0000812301
-
The role of carbohydrates as cryoprotectants in meat and surimi
-
MacDonald, G.A.; Lanier, T.C. (1991). The role of carbohydrates as cryoprotectants in meat and surimi. Food Technology, 101-105.
-
(1991)
Food Technology
, pp. 101-105
-
-
MacDonald, G.A.1
Lanier, T.C.2
-
105
-
-
0030497158
-
The effects of dairy ingredients on some chemical, physico-chemical and functional properties of fish mince on freezing and frozen storage
-
Anese, M.; Gormley, R. (1996). The effects of dairy ingredients on some chemical, physico-chemical and functional properties of fish mince on freezing and frozen storage. Food Science and Technology, 29(1/2): 151-157.
-
(1996)
Food Science and Technology
, vol.29
, Issue.1-2
, pp. 151-157
-
-
Anese, M.1
Gormley, R.2
-
106
-
-
0007153614
-
Cryoprotectants for improving frozen food quality
-
Erickson, M.C.; Hung, Y.C. (eds.), New York (USA): International Thompson Publishing
-
MacDonald, G.A.; Lanier, T.C. (1997). Cryoprotectants for improving frozen food quality. In: Erickson, M.C.; Hung, Y.C. (eds.) Quality in Frozen Foods. New York (USA): International Thompson Publishing, 197-232.
-
(1997)
Quality in Frozen Foods
, pp. 197-232
-
-
MacDonald, G.A.1
Lanier, T.C.2
-
107
-
-
84895323184
-
Effects of polyphosphate on the quality and yield of fish products
-
Schober, P.; Duerr, F. (1989). Effects of polyphosphate on the quality and yield of fish products. Fischerei Forschung, 27(3): 71-76.
-
(1989)
Fischerei Forschung
, vol.27
, Issue.3
, pp. 71-76
-
-
Schober, P.1
Duerr, F.2
-
109
-
-
84885564056
-
Freezer technology
-
Chap. 9, Kennedy, C.J. (ed.), 1st Ed. Boca Raton, FL (USA): CRC Press LLC
-
Miller, J.P. (2000). Freezer technology. (Chap. 9, p. 159-193). In: Kennedy, C.J. (ed.). Managing frozen foods. 1st Ed. Boca Raton, FL (USA): CRC Press LLC, 286 p.
-
(2000)
Managing frozen foods
-
-
Miller, J.P.1
-
110
-
-
84886035689
-
Storing frozen food: cold store equipment and maintenance
-
Chap. 11, In: Kennedy, C.J. (ed.), 1st Ed. Boca Raton (USA): CRC Press LLC
-
Fuller, R. (2000). Storing frozen food: cold store equipment and maintenance. (Chap. 11, p. 213-232). In: Kennedy, C.J. (ed.). Managing frozen foods. 1st Ed. Boca Raton (USA): CRC Press LLC, 286 p.
-
(2000)
Managing frozen foods
-
-
Fuller, R.1
-
111
-
-
2142682322
-
Retail display equipment
-
Chap. 12, Kennedy, C.J. (ed.), 1st Ed. Boca Raton, FL (USA): CRC Press LLC
-
Cortella, G. (2000). Retail display equipment. (Chap. 12, p. 233-262). In: Kennedy, C.J. (ed.). Managing frozen foods. 1st Ed. Boca Raton, FL (USA): CRC Press LLC, 286 p.
-
(2000)
Managing frozen foods
-
-
Cortella, G.1
-
112
-
-
33745764060
-
Future trends in frozen foods
-
Chap. 13, In: Kennedy, C.J. (ed.), 1st Ed. Boca Raton, FL (USA): CRC Press LLC
-
Kennedy, C. J. (2000). Future trends in frozen foods. (Chap. 13, p. 263-278). In: Kennedy, C.J. (ed.). Managing frozen foods. 1st Ed. Boca Raton, FL (USA): CRC Press LLC, 286 p.
-
(2000)
Managing frozen foods
-
-
Kennedy, C.J.1
-
113
-
-
4243623025
-
Quality changes during distribution of deep-frozen and chilled foods: distribution chain situation and modeling considerations
-
Taub, I.A.; Singh, R.P, Boca Raton, FL (USA): CRC Press LLC
-
Spiess, W.E.L.; Boehme, T.; Wolf, W. (1998). Quality changes during distribution of deep-frozen and chilled foods: distribution chain situation and modeling considerations. In: Taub, I.A.; Singh, R.P. Food storage stability. Boca Raton, FL (USA): CRC Press LLC, 539 p.
-
(1998)
Food storage stability
, pp. 539
-
-
Spiess, W.E.L.1
Boehme, T.2
Wolf, W.3
-
114
-
-
0003517616
-
Food Industries Manual (Chap. 2-Fish and Fish Products and Chap. 15-Food Preservation Processes)
-
London (UK): Blackie Academic and Professional
-
Ranken, M.D.; Kill, R.C.; Baker, C. (1997). Food Industries Manual (Chap. 2-Fish and Fish Products and Chap. 15-Food Preservation Processes). London (UK): Blackie Academic and Professional, 718 p.
-
(1997)
, pp. 718
-
-
Ranken, M.D.1
Kill, R.C.2
Baker, C.3
-
115
-
-
0141747751
-
Developments in fish freezing in Europe with emphasis on cryoprotectants
-
Oliveira, F.A.R.; Oliveira, J.C.; Hendrickx, M.E.; Korr, D.; Gorris, L.G.M. (Eds), Boca Raton, FL (USA): CRC Press LLC
-
Gormley, T.R. (1999). Developments in fish freezing in Europe with emphasis on cryoprotectants. In: Oliveira, F.A.R.; Oliveira, J.C.; Hendrickx, M.E.; Korr, D.; Gorris, L.G.M. (Eds). Processing Foods-Quality optimization and process assessment. Boca Raton, FL (USA): CRC Press LLC, 415 p.
-
(1999)
Processing Foods-Quality optimization and process assessment
, pp. 415
-
-
Gormley, T.R.1
-
116
-
-
0000789024
-
New developments in sensory analysis for fish and fishery products
-
1st Edition, Luten, J.B., Børresen, T. and Oehlenschläger, J. (Eds.), Elsevier, Amsterdam, Netherlands
-
Nielsen, J. and Jessen, K. (1997). New developments in sensory analysis for fish and fishery products. In: Seafood from Producer to Consumer, Integrated Approach to Quality, 1st Edition, Luten, J.B., Børresen, T. and Oehlenschläger, J. (Eds.), Elsevier, Amsterdam, Netherlands, p. 537.
-
(1997)
Seafood from Producer to Consumer Integrated Approach to Quality
, pp. 537
-
-
Nielsen, J.1
Jessen, K.2
-
117
-
-
0034259936
-
Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus). Evaluation of pressure shift freezing vs. air-blast freezing
-
Chevalier, D.; Siqueira-Muñoz, A.; Le Bail, A.; Simpson, B.K.; Ghoul, M. (2001). Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus). Evaluation of pressure shift freezing vs. air-blast freezing. Innovative Food Science and Emerging Technologies, 1: 193-201.
-
(2001)
Innovative Food Science and Emerging Technologies
, vol.1
, pp. 193-201
-
-
Chevalier, D.1
Siqueira-Muñoz, A.2
Le Bail, A.3
Simpson, B.K.4
Ghoul, M.5
-
119
-
-
64349100600
-
Effects of glazing, packaging and phosphate treatments on drip loss in rainbow trout (Oncorhynchus mykiss W., 1792) during frozen storage
-
Turan, H.; Kaya, Y.; Erkoyuncu, I. (2003). Effects of glazing, packaging and phosphate treatments on drip loss in rainbow trout (Oncorhynchus mykiss W., 1792) during frozen storage. Turkish Journal of Fisheries and Aquatic Sciences, 3: 105-109.
-
(2003)
Turkish Journal of Fisheries and Aquatic Sciences
, vol.3
, pp. 105-109
-
-
Turan, H.1
Kaya, Y.2
Erkoyuncu, I.3
-
120
-
-
78649320109
-
Ice Slurry: Advanced Fish Chilling and Preservation Technology
-
WANG, M.J.; Goldstein, V. (2003). Ice Slurry: Advanced Fish Chilling and Preservation Technology. American Fisheries Society Symposium, 38: 379-386.
-
(2003)
American Fisheries Society Symposium
, vol.38
, pp. 379-386
-
-
Wang, M.J.1
Goldstein, V.2
-
121
-
-
84895253000
-
Effects of chilling and storage on fish quality
-
International Institute of Refrigeration, Sydney, Australia, 19-24 September 1999, International Institute of Refrigeration, Paris, France
-
Magnussen, O.M.; Nordtvedt, T.S. (1999). Effects of chilling and storage on fish quality. In Proceedings of the 20th International Congress of Refrigeration, International Institute of Refrigeration, Sydney, Australia, 19-24 September 1999, International Institute of Refrigeration, Paris, France.
-
(1999)
Proceedings of the 20th International Congress of Refrigeration
-
-
Magnussen, O.M.1
Nordtvedt, T.S.2
-
122
-
-
0003446340
-
Quality and quality changes in fresh fish
-
Rome, Italy: Food and Agriculture Organization of the United Nations FAO Fisheries Technical Paper, No. 348
-
Huss, H.H. (1995). Quality and quality changes in fresh fish. Rome, Italy: Food and Agriculture Organization of the United Nations FAO Fisheries Technical Paper, No. 348.
-
(1995)
-
-
Huss, H.H.1
-
123
-
-
9644254264
-
Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods
-
Piñeiroa, C.; Barros-Velázquez, B.; Aubourg, S.P. (2004). Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods. Trends in Food Science & Technology, 15: 575-582.
-
(2004)
Trends in Food Science & Technology
, vol.15
, pp. 575-582
-
-
Piñeiroa, C.1
Barros-Velázquez, B.2
Aubourg, S.P.3
-
124
-
-
0346707276
-
Freezing: an underutilized food safety technology?
-
Archer, D.L. (2004). Freezing: an underutilized food safety technology? International Journal of Food Microbiology, 90: 127-138.
-
(2004)
International Journal of Food Microbiology
, vol.90
, pp. 127-138
-
-
Archer, D.L.1
-
125
-
-
55549104712
-
Shelf life modelling of frozen shrimp at variable temperature conditions
-
Tsironi, T.; Dermesonlouoglou, E.; Giannakourou, M.; Taoukis, P. (2009). Shelf life modelling of frozen shrimp at variable temperature conditions. LWT-Food Science and Technology, 42: 664-671.
-
(2009)
LWT-Food Science and Technology
, vol.42
, pp. 664-671
-
-
Tsironi, T.1
Dermesonlouoglou, E.2
Giannakourou, M.3
Taoukis, P.4
-
126
-
-
84895252705
-
Stowage of fish in chilled sea water
-
Undated
-
Kelman, J. H. (Undated). Stowage of fish in chilled sea water. Torry Advisory Note 73, 10 p.
-
Torry Advisory Note
, vol.73
, pp. 10
-
-
Kelman, J.H.1
-
127
-
-
40449085339
-
The use of ice on small fishing vessels
-
Rome: Food and Agriculture Organization of the United Nations (FAO/UN), FAO Fisheries Technical Paper 436
-
Shawyer, M. & Pizzali, A.F.M. (2003). The use of ice on small fishing vessels. Rome: Food and Agriculture Organization of the United Nations (FAO/UN), FAO Fisheries Technical Paper 436, 108 p.
-
(2003)
, pp. 108
-
-
Shawyer, M.1
Pizzali, A.F.M.2
-
128
-
-
0037392853
-
Development of a Quality Index Method to evaluate freshness in Mediterranean Hake (Merluccius merluccius)
-
Baixas-Nogueras, S.; Bover-Cid, S.; Veciana-Nogués, T.; Nunes, M.L.; Vidal-Carou, M.C. (2003). Development of a Quality Index Method to evaluate freshness in Mediterranean Hake (Merluccius merluccius). Journal of Food Science, 68(3): 1067-1071.
-
(2003)
Journal of Food Science
, vol.68
, Issue.3
, pp. 1067-1071
-
-
Baixas-Nogueras, S.1
Bover-Cid, S.2
Veciana-Nogués, T.3
Nunes, M.L.4
Vidal-Carou, M.C.5
-
129
-
-
0346723085
-
Quality Index Method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris)
-
Barbosa, A., & Vaz-Pires, P. (2004). Quality Index Method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris). Food Control, 15(3): 161-168.
-
(2004)
Food Control
, vol.15
, Issue.3
, pp. 161-168
-
-
Barbosa, A.1
Vaz-Pires, P.2
-
130
-
-
67650490688
-
Application of quality Index Method (QIM) scheme and effects of short-time temperature abuse in shelf life study of fresh water arctic char (Salvelinus alpinus)
-
Cyprian, O.O.; Sveinsdóttir, K.; Magnússon, H.; Martinsdóttir, E. (2008). Application of quality Index Method (QIM) scheme and effects of short-time temperature abuse in shelf life study of fresh water arctic char (Salvelinus alpinus). Journal of Aquatic Food Product Technology, 17(3): 303-321.
-
(2008)
Journal of Aquatic Food Product Technology
, vol.17
, Issue.3
, pp. 303-321
-
-
Cyprian, O.O.1
Sveinsdóttir, K.2
Magnússon, H.3
Martinsdóttir, E.4
-
131
-
-
34249289402
-
Freshness and quality criteria of iced farmed Senegalese sole (Solea senegalensis)
-
Gonçalves, A.C.; Antas, S.E.; Nunes, M.L. (2007). Freshness and quality criteria of iced farmed Senegalese sole (Solea senegalensis). Journal of Agricultural and Food Chemistry, 55(9): 3452-3461.
-
(2007)
Journal of Agricultural and Food Chemistry
, vol.55
, Issue.9
, pp. 3452-3461
-
-
Gonçalves, A.C.1
Antas, S.E.2
Nunes, M.L.3
-
132
-
-
0037394504
-
Development of a quality index method for frozen hake (M. capensis & M. paradoxus)
-
Herrero, A.M.; Careche, M. (2005). Development of a quality index method for frozen hake (M. capensis & M. paradoxus). Journal of Food Science, 68(3): 1086-1092.
-
(2005)
Journal of Food Science
, vol.68
, Issue.3
, pp. 1086-1092
-
-
Herrero, A.M.1
Careche, M.2
-
133
-
-
25844453574
-
Development of a Quality Index Method (QIM) for maatjes herring stored in air and under modified atmosphere
-
Lyhs, U.; Schelvis-Smit, R. (2005). Development of a Quality Index Method (QIM) for maatjes herring stored in air and under modified atmosphere. Journal of Aquatic Food Product Technology, 14(2): 63-76.
-
(2005)
Journal of Aquatic Food Product Technology
, vol.14
, Issue.2
, pp. 63-76
-
-
Lyhs, U.1
Schelvis-Smit, R.2
-
134
-
-
33846003801
-
Developing a Quality Index grading tool for hybrid striped bass (Morone saxatilis x Morone chrysops) based on the Quality Index Method
-
Nielsen, D. & Green, D. (2007). Developing a Quality Index grading tool for hybrid striped bass (Morone saxatilis x Morone chrysops) based on the Quality Index Method. International Journal of Food Science and Technology, 42: 86-94.
-
(2007)
International Journal of Food Science and Technology
, vol.42
, pp. 86-94
-
-
Nielsen, D.1
Green, D.2
-
135
-
-
0036293220
-
Application of quality index method (QIM) scheme in shelf-life study of farmed Atlantic salmon (Salmo salar)
-
Sveinsdottir, K.; Martinsdottir, E.; Jorgensen, B; Kristbergsson, K. (2002). Application of quality index method (QIM) scheme in shelf-life study of farmed Atlantic salmon (Salmo salar). Journal of Food Science, 67(4): 1570-1579.
-
(2002)
Journal of Food Science
, vol.67
, Issue.4
, pp. 1570-1579
-
-
Sveinsdottir, K.1
Martinsdottir, E.2
Jorgensen, B.3
Kristbergsson, K.4
-
136
-
-
52949146349
-
Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods
-
Sykes, A.V.; Oliveira, A.R.; Domingues, P.M.; Cardoso, C.M.; Andrade, J.P.; Nunes, M.L. (2009). Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods. LWT-Food Science and Technology, 42: 424-432.
-
(2009)
LWT-Food Science and Technology
, vol.42
, pp. 424-432
-
-
Sykes, A.V.1
Oliveira, A.R.2
Domingues, P.M.3
Cardoso, C.M.4
Andrade, J.P.5
Nunes, M.L.6
-
137
-
-
33747024095
-
Development of new quality index method (QIM) schemes for cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii)
-
Vaz-Pires, P., & Seixas, P. (2006). Development of new quality index method (QIM) schemes for cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii). Food Control, 17: 942-949.
-
(2006)
Food Control
, vol.17
, pp. 942-949
-
-
Vaz-Pires, P.1
Seixas, P.2
-
138
-
-
47649131094
-
Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice
-
Vaz-Pires, P.; Seixas, P.; Mota, M.; Lapa-Guimarães, J.; Pickova, J.; Lindo, A.; Silva, T. (2008). Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice. LWT-Food Science and Technology, 41: 1655-1664.
-
(2008)
LWT-Food Science and Technology
, vol.41
, pp. 1655-1664
-
-
Vaz-Pires, P.1
Seixas, P.2
Mota, M.3
Lapa-Guimarães, J.4
Pickova, J.5
Lindo, A.6
Silva, T.7
-
139
-
-
0035319412
-
Predictive modeling of the shelf life of fish under nonisothermal conditions
-
Koutsoumanis, K. (2001). Predictive modeling of the shelf life of fish under nonisothermal conditions. Applied and Environmental Microbiology, 67; 1821-1829.
-
(2001)
Applied and Environmental Microbiology
, vol.67
, pp. 1821-1829
-
-
Koutsoumanis, K.1
-
140
-
-
52949108796
-
Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature
-
Nuin, M.; Alfaro, B.; Cruz, Z.; Argarate, N.; George, S.; Le Marc, Y.; Olley, J.; Pin, C. (2008). Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature. International Journal of Food Microbiology, 127: 193-199.
-
(2008)
International Journal of Food Microbiology
, vol.127
, pp. 193-199
-
-
Nuin, M.1
Alfaro, B.2
Cruz, Z.3
Argarate, N.4
George, S.5
Le Marc, Y.6
Olley, J.7
Pin, C.8
-
141
-
-
1942457605
-
Time, temperature, travel-a quality balancing act
-
Sept
-
Otwell, W.S. (1997). Time, temperature, travel-a quality balancing act. Seafood International, Sept: 57-61.
-
(1997)
Seafood International
, pp. 57-61
-
-
Otwell, W.S.1
-
142
-
-
0033410252
-
Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions
-
Taoukis, P.S.; Koutsoumanis, K.; Nychas, G.J. (1999). Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions. International Journal of Food Microbiology, 53: 21-31.
-
(1999)
International Journal of Food Microbiology
, vol.53
, pp. 21-31
-
-
Taoukis, P.S.1
Koutsoumanis, K.2
Nychas, G.J.3
-
143
-
-
0037061037
-
Application of shelf life decision system (SLDS) to marine cultured fish quality
-
Koutsoumanis, K.; Giannakourou, M.C.; Taoukis, P.S.; Nychas, G.J. (2002). Application of shelf life decision system (SLDS) to marine cultured fish quality. International Journal of Food Microbiology, 73: 375-382.
-
(2002)
International Journal of Food Microbiology
, vol.73
, pp. 375-382
-
-
Koutsoumanis, K.1
Giannakourou, M.C.2
Taoukis, P.S.3
Nychas, G.J.4
-
144
-
-
1942441494
-
Kinetic parameter estimation of time-temperature integrators intended for use with packaged fresh seafood
-
Mendoza, T.F.; Welt, B.A.; Otwell, S.; Teixeira, A.A.; Kristonsson, H.; Balaban, M.O. (2004). Kinetic parameter estimation of time-temperature integrators intended for use with packaged fresh seafood. Journal of Food Science, 69: 91-96.
-
(2004)
Journal of Food Science
, vol.69
, pp. 91-96
-
-
Mendoza, T.F.1
Welt, B.A.2
Otwell, S.3
Teixeira, A.A.4
Kristonsson, H.5
Balaban, M.O.6
-
145
-
-
21844473997
-
Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain
-
Giannakourou, M.C.; Koutsoumanis, K.; Nychas, G.J.; Taoukis, P.S. (2005). Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. International Journal of Food Microbiology, 102: 323-336.
-
(2005)
International Journal of Food Microbiology
, vol.102
, pp. 323-336
-
-
Giannakourou, M.C.1
Koutsoumanis, K.2
Nychas, G.J.3
Taoukis, P.S.4
|