نتائج البحث

Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss).

• Authors : Aberoumand, Ali¹ (AUTHOR) ; Abiyavi, Kausar² (AUTHOR); Fardaei, Fatemeh² (AUTHOR)

• Source: Natural Product Communications. May2024, Vol. 19 Issue 5, p1-8. 8p.

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Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish.

• Authors : Jia, Hui¹ (AUTHOR); Roy, Koushik¹ (AUTHOR); Pan, Jinfeng¹ (AUTHOR)

Subjects: *FROZEN fish; *FREEZING; *ICE crystals

• Source: Comprehensive Reviews in Food Science & Food Safety. Mar2022, Vol. 21 Issue 2, p1383-1408. 26p.

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EFFECT OF FREEZING PRESERVATION PERIOD ON SOME SENSORY CHARACTERISTICS OF THREE IRAQI LOCAL FISH SPECIES.

• Authors : Mahmoud, R. A.¹ ; Al-Khshali, M. S.¹

Subjects: *CARP; *FROZEN fish; *FREEZING

• Source: Iraqi Journal of Agricultural Sciences. 2022, Vol. 53 Issue 4, p767-773. 7p.

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Phase change material‐assisted freezing of tuna: Impact on freezing process and thawing loss.

• Authors : Hakim, Arif Rahman¹ (AUTHOR) ; Fauzi, Ahmat¹ (AUTHOR); Pranoto, Indro² (AUTHOR)

Subjects: *THAWING; *FROZEN fish; *FREEZING

• Source: Journal of Food Process Engineering. Apr2022, Vol. 45 Issue 4, p1-8. 8p.

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Influence of Biologically Inert Protective Coating Based on Pectin Substances on PUFA Quality and Shelf-Life of Frozen Fish

• Authors : A. Gerasim; S. Patyukov; N. Patyukova

Subjects: Protective coating; Low-esterified pectin; Freezing

• Source: Holodilʹnaâ Tehnika i Tehnologiâ, Vol 54, Iss 1 (2018)

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The use of the so-called 'superchilling' technique for the transport of fresh fishery products.

• Authors : Koutsoumanis, Konstantinos; Allende, Ana; Alvarez-Ordóñez, Avelino

• Source: EFSA Journal. Jan2021, Vol. 19 Issue 1, p1-156. 156p.

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INCREASING THE EFFICIENCY OF POULTRY AND FISH FREEZING USING PROTECTIVE PECTIN COATINGS.

• Authors : Palamarchuk, A.¹; Kushnyrenko, N.¹; Patyukov, S.¹

• Source: Scientific Works. 2021, Vol. 85 Issue 2, p47-54. 8p.

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Influence of Freezing on Muscles of Rainbow Trout (Oncorhynchus mykiss): A Histological and Microbiological Study.

• Authors : Strateva, M.¹; Penchev, G.¹; Stratev, D.²

Subjects: *RAINBOW trout; *FREEZING; *FROZEN fish

• Source: Journal of Food Quality & Hazards Control. Mar2021, Vol. 8 Issue 1, p2-12. 11p.

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Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing.

• Authors : Chu, Yuanming^1,2 (AUTHOR); Cheng, Hao^1,2 (AUTHOR); Yu, Huijie^1,2 (AUTHOR)

Subjects: *LARIMICHTHYS; *FREEZING; *WATER distribution

• Source: CyTA: Journal of Food. 2021, Vol. 19 Issue 1, p710-720. 11p.

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Visualize the quality of frozen fish using fluorescence imaging aided with excitation-emission matrix

• Authors : Minh Vu Bui; Naho Nakazawa; Shigeki Nakauchi

Subjects: 0106 biological sciences; Excitation emission matrix; Fluorescence-lifetime imaging microscopy

• Source: Optics express. 26(18)

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