Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共12页
• 作者

  Llave Yvan; Morinaga Kimihiko; Fukuoka Mika; Sakai Noboru;

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• 作者单位

  Tokyo Univ Marine Sci &

  Technol Dept Food Sci &

  Technol Minato Ku Konan 4-5-7 Tokyo 1088477 Japan;

  Tokyo Univ Marine Sci &

  Technol Dept Food Sci &

  Technol Minato Ku Konan 4-5-7 Tokyo 1088477 Japan;

  Tokyo Univ Marine Sci &

  Technol Dept Food Sci &

  Technol Minato Ku Konan 4-5-7 Tokyo 1088477 Japan;

  Tokyo Univ Marine Sci &

  Technol Dept Food Sci &

  Technol Minato Ku Konan 4-5-7 Tokyo 1088477 Japan;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  Ohmic heating; Sous-vide treatment; Electrical conductivities of scallops; DSC-dynamic method;

  机译：欧姆加热;Sous Vide治疗;扇贝的电导率;DSC动态方法;