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For: Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N. Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Number Cited by Other Article(s)
1
Zhang Y, Liu G. Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton. Food Chem X 2024;24:101926. [PMID: 39525067 PMCID: PMC11550020 DOI: 10.1016/j.fochx.2024.101926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2024] [Revised: 10/21/2024] [Accepted: 10/23/2024] [Indexed: 11/16/2024]  Open
2
Zhang Y, Li Y, Guo J, Feng Y, Xie Q, Guo M, Yin J, Liu G. Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton. Food Chem 2024;456:140001. [PMID: 38852449 DOI: 10.1016/j.foodchem.2024.140001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 05/27/2024] [Accepted: 06/05/2024] [Indexed: 06/11/2024]
3
Lin H, Wu G, Hu X, Chisoro P, Yang C, Li Q, Blecker C, Li X, Zhang C. Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review. Food Res Int 2024;193:114839. [PMID: 39160042 DOI: 10.1016/j.foodres.2024.114839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 07/22/2024] [Accepted: 07/26/2024] [Indexed: 08/21/2024]
4
Wang Y, Ding C. Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot. Foods 2023;12:4228. [PMID: 38231695 DOI: 10.3390/foods12234228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024]  Open
5
Chang CK, Lung CT, Gavahian M, Yudhistira B, Chen MH, Santoso SP, Hsieh CW. Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
6
Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023;22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
7
PENG J, LIU C, XING S, BAI K, LIU F. The application of electrostatic field technology for the preservation of perishable foods. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.121722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
8
Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber. Foods 2022;11:foods11172616. [PMID: 36076802 PMCID: PMC9455729 DOI: 10.3390/foods11172616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/12/2022] [Accepted: 08/25/2022] [Indexed: 11/17/2022]  Open
9
Ahmmed MK, Carne A, Tian H(S, Bekhit AEDA. The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe. Food Chem 2022;384:132476. [DOI: 10.1016/j.foodchem.2022.132476] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/09/2022] [Accepted: 02/13/2022] [Indexed: 12/14/2022]
10
Qi M, Yan H, Zhang Y, Yuan Y. Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108918] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
11
A potential spoilage bacteria inactivation approach on frozen fish. Food Chem X 2022;14:100335. [PMID: 35663602 PMCID: PMC9156805 DOI: 10.1016/j.fochx.2022.100335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 04/19/2022] [Accepted: 05/15/2022] [Indexed: 11/22/2022]  Open
12
Wang B, Bai X, Du X, Pan N, Shi S, Xia X. Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods 2022;11:1368. [PMID: 35564090 PMCID: PMC9099600 DOI: 10.3390/foods11091368] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 12/13/2022]  Open
13
Han R, He J, Chen Y, Li F, Shi H, Jiao Y. Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (Salmo salar). Foods 2022;11:foods11060893. [PMID: 35327315 PMCID: PMC8953369 DOI: 10.3390/foods11060893] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/22/2022] [Accepted: 03/01/2022] [Indexed: 01/27/2023]  Open
14
Wang H, Shi W, Wang X. Effects of different thawing methods on microstructure and the biochemical properties of tilapia ( Oreochromis niloticus ) fillets during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15226] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
15
Wang XY, Xie J. Comparison of Physicochemical Changes and Water Migration of Acinetobacter johnsonii, Shewanella putrefaciens, and Cocultures From Spoiled Bigeye Tuna (Thunnus obesus) During Cold Storage. Front Microbiol 2021;12:727333. [PMID: 34777276 PMCID: PMC8586447 DOI: 10.3389/fmicb.2021.727333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 10/11/2021] [Indexed: 11/23/2022]  Open
16
Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021;149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
17
Vilkova D, Kondratenko E, Chèné C, Karoui R. Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03859-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
18
Bozzato A, Pippia E, Tiberi E, Manzocco L. Air impingement to reduce thawing time of chicken fingers for food service. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15962] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
19
Rapid evaluation of freshness of largemouth bass under different thawing methods using hyperspectral imaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108023] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
20
Mousakhani-Ganjeh A, Amiri A, Nasrollahzadeh F, Wiktor A, Nilghaz A, Pratap-Singh A, Mousavi Khaneghah A. Electro-based technologies in food drying - A comprehensive review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111315] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
21
Li F, Zhu Y, Li S, Wang P, Zhang R, Tang J, Koral T, Jiao Y. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107719] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
22
Anukiruthika T, Moses J, Anandharamakrishnan C. Electrohydrodynamic drying of foods: Principle, applications, and prospects. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110449] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
23
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102600] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
24
Li J, Shi J, Huang X, Zou X, Li Z, Zhang D, Zhang W, Xu Y. Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102454] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
25
Pinto VS, Flores IS, Ferri PH, Lião LM. NMR Approach for Monitoring Caranha Fish Meat Alterations due to the Freezing-Thawing Cycles. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01836-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
26
Huang H, Sun W, Xiong G, Shi L, Jiao C, Wu W, Li X, Qiao Y, Liao L, Ding A, Wang L. Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109667] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
27
Xu CC, Yu H, Xie P, Sun BZ, Wang XY, Zhang SS. Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage. Foods 2020;9:foods9040478. [PMID: 32290142 PMCID: PMC7230492 DOI: 10.3390/foods9040478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/28/2020] [Accepted: 04/06/2020] [Indexed: 12/03/2022]  Open
28
Fattahi S, Zamindar N. Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish. FOOD SCI TECHNOL INT 2020;26:453-461. [PMID: 32013563 DOI: 10.1177/1082013219895884] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
29
Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process. J FOOD QUALITY 2019. [DOI: 10.1155/2019/9140179] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]  Open
30
Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.013] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
31
Biological Effects of High-Voltage Electric Field Treatment of Naked Oat Seeds. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9183829] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
32
Amiri A, Mousakhani-Ganjeh A, Shafiekhani S, Mandal R, Singh AP, Kenari RE. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102191] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
33
Cai L, Cao M, Regenstein J, Cao A. Recent Advances in Food Thawing Technologies. Compr Rev Food Sci Food Saf 2019;18:953-970. [DOI: 10.1111/1541-4337.12458] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 04/28/2019] [Accepted: 05/06/2019] [Indexed: 12/21/2022]
34
Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage. J CHEM-NY 2018. [DOI: 10.1155/2018/5159080] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]  Open
35
High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration. J FOOD QUALITY 2018. [DOI: 10.1155/2018/5191075] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]  Open
36
Wang Q, Li Y, Sun DW, Zhu Z. Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications. Crit Rev Food Sci Nutr 2018;58:2285-2298. [PMID: 29393667 DOI: 10.1080/10408398.2018.1434609] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
37
Jia G, Nirasawa S, Ji X, Luo Y, Liu H. Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field. Food Chem 2018;240:910-916. [DOI: 10.1016/j.foodchem.2017.07.138] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Revised: 07/16/2017] [Accepted: 07/25/2017] [Indexed: 10/19/2022]
38
Rahbari M, Hamdami N, Mirzaei H, Jafari SM, Kashaninejad M, Khomeiri M. Effects of high voltage electric field thawing on the characteristics of chicken breast protein. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
39
Roiha IS, Jónsson Á, Backi CJ, Lunestad BT, Karlsdóttir MG. 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. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018;98:400-409. [PMID: 28862323 PMCID: PMC5725708 DOI: 10.1002/jsfa.8649] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 08/09/2017] [Accepted: 08/28/2017] [Indexed: 06/07/2023]
40
Backi CJ. Methods for (industrial) thawing of fish blocks: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12598] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
41
The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field. J FOOD QUALITY 2017. [DOI: 10.1155/2017/3914074] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]  Open
42
Dalvi-Isfahan M, Hamdami N, Le-Bail A, Xanthakis E. The principles of high voltage electric field and its application in food processing: A review. Food Res Int 2016;89:48-62. [DOI: 10.1016/j.foodres.2016.09.002] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 08/19/2016] [Accepted: 09/01/2016] [Indexed: 11/27/2022]
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