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For: Hsieh CW, Lai CH, Ho WJ, Huang SC, Ko WC. Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic Field. J Food Sci 2010;75:M193-7. [DOI: 10.1111/j.1750-3841.2010.01594.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Number Cited by Other Article(s)
1
Wu Y, Xu Y, Shen Q, Xu T, Dong Z, Lou A. Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat. Food Chem X 2024;24:101812. [PMID: 39290748 PMCID: PMC11406327 DOI: 10.1016/j.fochx.2024.101812] [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: 06/11/2024] [Revised: 08/23/2024] [Accepted: 09/01/2024] [Indexed: 09/19/2024]  Open
2
Yang N, Yao H, Zhang A, Jin Y, Zhang X, Xu X. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle. Food Chem 2024;454:139784. [PMID: 38815321 DOI: 10.1016/j.foodchem.2024.139784] [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: 12/12/2023] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 06/01/2024]
3
Jung Y, Oh S, Kim D, Lee S, Lee HJ, Shin DJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken. Poult Sci 2024;103:103583. [PMID: 38471231 PMCID: PMC11067767 DOI: 10.1016/j.psj.2024.103583] [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: 11/23/2023] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024]  Open
4
Wang H, Ding C, Lu J, Bao Y, Han B, Zhang J, Duan S, Song Z, Chen H. Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water. Food Chem X 2024;21:101104. [PMID: 38229670 PMCID: PMC10790005 DOI: 10.1016/j.fochx.2023.101104] [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: 11/21/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/18/2024]  Open
5
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]
6
Zhao Y, Meng Z, Shao L, Dai R, Li X, Jia F. Employment of cold atmospheric plasma in chilled chicken breasts and the analysis of microbial diversity after the shelf-life storage. Food Res Int 2022;162:111934. [DOI: 10.1016/j.foodres.2022.111934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 11/04/2022]
7
Zhang M, Jin Z, Guo R, Liu D. The two-stage air thawing based on low voltage electric field (LVEF) can make the quality of thawed chicken breast close to that before freezing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
8
Lung CT, Chang CK, Cheng FC, Hou CY, Chen MH, Santoso SP, Yudhistira B, Hsieh CW. Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat. Food Chem 2022;390:133137. [PMID: 35561506 DOI: 10.1016/j.foodchem.2022.133137] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 04/27/2022] [Accepted: 04/30/2022] [Indexed: 11/04/2022]
9
Lv Y, Xie J. Quality of Cuttlefish as Affected by Different Thawing Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2021.2019269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
10
Keshani M, Zamindar N, Hajian R. Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing. FOOD SCI TECHNOL INT 2021;28:728-734. [PMID: 34747238 DOI: 10.1177/10820132211056776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
11
Jiang J, Zhou F, Xian C, Shi Y, Wang X. Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets. Foods 2021;10:2663. [PMID: 34828943 PMCID: PMC8618338 DOI: 10.3390/foods10112663] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 11/30/2022]  Open
12
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]
13
Hu F, Qian S, Huang F, Han D, Li X, Zhang C. Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111987] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
14
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]
15
Qian J, Wang C, Zhuang H, Nasiru MM, Zhang J, Yan W. Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110642] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
16
Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
17
Rahbari M, Hamdami N, Mirzaei H, Jafari SM. Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13543] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
18
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]
19
Liao X, Xiang Q, Cullen PJ, Su Y, Chen S, Ye X, Liu D, Ding T. Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108649] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
20
Hu H, Zhang L, Lu L, Huang F, Chen W, Zhang C, Zhang H, Goto K. Effects of the combination of moderate electric field and high‐oxygen modified atmosphere packaging on pork meat quality during chill storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14299] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
21
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]
22
Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics. Food Chem 2019;286:506-514. [DOI: 10.1016/j.foodchem.2019.02.051] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 02/07/2019] [Accepted: 02/11/2019] [Indexed: 11/21/2022]
23
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]
24
Jia G, Sha K, Meng J, Liu H. Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.064] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
25
Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage. J Poult Sci 2019;56:308-317. [PMID: 32055229 PMCID: PMC7005396 DOI: 10.2141/jpsa.0180106] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]  Open
26
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
27
Wu XF, Zhang M, Adhikari B, Sun J. Recent developments in novel freezing and thawing technologies applied to foods. Crit Rev Food Sci Nutr 2018;57:3620-3631. [PMID: 26853683 DOI: 10.1080/10408398.2015.1132670] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
28
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]
29
Li D, Jia S, Zhang L, Wang Z, Pan J, Zhu B, Luo Y. Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp ( Cyprinus carpio ). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
30
Post-thawing quality changes of common carp ( Cyprinus carpio ) cubes treated by high voltage electrostatic field (HVEF) during chilled storage. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.06.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
31
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]
32
Misra NN, Martynenko A, Chemat F, Paniwnyk L, Barba FJ, Jambrak AR. Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies. Crit Rev Food Sci Nutr 2017;58:1832-1863. [DOI: 10.1080/10408398.2017.1287660] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
33
Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
34
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
35
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]
36
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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
37
Effect of adjustable parallel high voltage on biochemical indicators and actomyosin Ca2+-ATPase from tilapia (Orechromis niloticus). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.074] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
38
He X, Jia G, Tatsumi E, Liu H. Effect of corona wind, current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field (HVEF) treatment process. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
39
Ko WC, Yang SY, Chang CK, Hsieh CW. Effects of adjustable parallel high voltage electrostatic field on the freshness of tilapia (Orechromis niloticus) during refrigeration. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.019] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
40
Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N. Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.036] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
41
Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N. Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares). J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.02.004] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
42
He X, Liu R, Tatsumi E, Nirasawa S, Liu H. Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
43
He X, Liu R, Nirasawa S, Zheng D, Liu H. Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.023] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
44
The Effect of Various Methods of Defrosting on Microbial Contamination of Frozen Banana Shrimp (Penaeus merguiensis). Asian Pac J Trop Biomed 2012. [DOI: 10.1016/s2221-1691(12)60515-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
45
Hsieh CW, Lai CH, Lee CH, Ko WC. Effects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration. J Food Sci 2011;76:M312-7. [PMID: 22417503 DOI: 10.1111/j.1750-3841.2011.02218.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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