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There are 17823 results for: content related to: FLAVOR OF COOKED CATFISH ( PANGASIUS HYPOPHTHALMUS ) FILLETS AS PREDICTION FROM RAW FRESH AND FROZEN-TO-THAWED

  1. Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets

    Journal of Food Science

    Volume 48, Issue 4, July 1983, Pages: 1068–1074, K. L. GALL, W. S. OTWELL, J. A. KOBURGIER and H. APPLEDORF

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb09163.x

  2. Effects of Refreezing on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets

    Journal of Food Processing and Preservation

    Volume 38, Issue 6, December 2014, Pages: 2183–2191, Sona Younus Zakhariya, Ravi Fotedar and David Prangnell

    Version of Record online : 17 DEC 2013, DOI: 10.1111/jfpp.12198

  3. Keeping Quality of Sea-Frozen Thawed Cod Fillets on Ice

    Journal of Food Science

    Volume 66, Issue 9, November 2001, Pages: 1402–1408, E. Martinsdóttir And and H. Magnússon

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15222.x

  4. Feeding Channel Catfish, Ictalurus punctatus, Diets Amended with Refined Marine Fish Oil Elevates Omega-3 Highly Unsaturated Fatty Acids in Fillets

    Journal of the World Aquaculture Society

    Volume 38, Issue 1, March 2007, Pages: 49–58, Bruce B. Manning, Menghe H. Li and Edwin H. Robinson

    Version of Record online : 28 MAR 2007, DOI: 10.1111/j.1749-7345.2006.00072.x

  5. Color and Carotenoid Content Changes of Yellow Discolored Channel Catfish, Ictalurus punctatus, Fillets during Refrigerated Storage

    Journal of the World Aquaculture Society

    Volume 44, Issue 1, February 2013, Pages: 148–153, Yilin Li, Leonard N. Bell, Shaoyang Liu and Yifen Wang

    Version of Record online : 9 FEB 2013, DOI: 10.1111/jwas.12008

  6. Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1925–1933, Sona Younus Zakhariya, Ravi Fotedar and David Prangnell

    Version of Record online : 6 JAN 2015, DOI: 10.1111/jfpp.12431

  7. EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON THE TEXTURE, FLAVOR AND WATER-HOLDING CAPACITY OF MARINATED BROILER BREAST FILLETS

    Journal of Texture Studies

    Volume 43, Issue 2, April 2012, Pages: 124–132, Y.S. LEE, Z.G. ZHEKOV, C.M. OWENS, M. KIM and J.F. MEULLENET

    Version of Record online : 16 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00322.x

  8. Colour Measurement

    Fishery Products: Quality, safety and authenticity

    Hartmut Rehbein, Jörg Oehlenschläger, Pages: 127–172, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9781444322668.ch7

  9. INVESTIGATION OF PROTEIN DENATURATION AND PIGMENT FADING IN FARMED STEELHEAD (ONCHORHYCHUS MYKISS) FILLETS DURING FROZEN STORAGE

    Journal of Food Processing and Preservation

    Volume 30, Issue 2, April 2006, Pages: 208–230, GULNIHAL OZBAY, KATHY SPENCER and TOM A. GILL

    Version of Record online : 28 MAR 2006, DOI: 10.1111/j.1745-4549.2006.00060.x

  10. Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage

    Journal of Food Science

    Volume 70, Issue 8, October 2005, Pages: e455–e459, Subramaniam Sathivel

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11514.x

  11. Effect of Controlled Freezing-Point Vacuum Drying on Color and Flavor of Muraenesox cinereus Fillets

    Journal of Food Process Engineering

    Jia Li, Jin-Qing Wan, Hua Bian, Yao-Guang Zhong, Li-Yan Cai, Lei Zou and Yan-Feng Zhao

    Version of Record online : 6 OCT 2015, DOI: 10.1111/jfpe.12273

  12. Sensory characteristics and nutritional value of red drum Sciaenops ocellatus reared in freshwater and seawater conditions

    Aquaculture Research

    Volume 46, Issue 7, July 2015, Pages: 1550–1561, Mariel Gullian Klanian and Maribel Gerónimo Alonso

    Version of Record online : 29 OCT 2013, DOI: 10.1111/are.12307

  13. Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (Argyrosomus regius, L.) Fillets

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 768–775, María I. Sáez, Tomás F. Martínez, Salvador Cárdenas and María D. Suárez

    Version of Record online : 27 JUN 2014, DOI: 10.1111/jfpp.12286

  14. Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack (Theragra chalcogramma)

    Journal of Food Science

    Volume 54, Issue 5, September 1989, Pages: 1101–1106, DEBORAH J. KRUEGER and OWEN R. FENNEMA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1989.tb05932.x

  15. STABILITY OF LEAN AND FATTY FISH FILLETS IN HYPOBARIC STORAGE

    Journal of Food Science

    Volume 45, Issue 6, September 1980, Pages: 1487–1491, S. VARGA, R. A. KEITH, P. MICHALIK, G. G. SIMS and L. W. REGIER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb07545.x

  16. Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)

    Journal of Food Science

    Volume 56, Issue 3, May 1991, Pages: 648–652, ELINOR M. RAVESI and JUDITH KRZYNOWEK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb05348.x

  17. LIPIDS OF FISH FILLETS: CHANGES FOLLOWING COOKING BY DIFFERENT METHODS

    Journal of Food Science

    Volume 43, Issue 6, November 1978, Pages: 1669–1674, J. MAI, J. SHIMP, J. WEIHRAUCH and J. E. KINSELLA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb07384.x

  18. EFFECT OF FILMS OF DIFFERENT OXYGEN TRANSMISSION RATE ON TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM TYPE E IN VACUUM PACKAGED COLD AND HOT SMOKED TROUT FILLETS

    Journal of Food Safety

    Volume 20, Issue 4, November 2000, Pages: 251–268, ISABELLE DUFRESNE, JAMES P. SMITH, JIUN NI LIU, ILSEMARIE TARTE, BURKE BLANCHFIELD and JOHN W. AUSTIN

    Version of Record online : 3 APR 2007, DOI: 10.1111/j.1745-4565.2000.tb00303.x

  19. Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod (Gadus Morhua) Fillets

    Journal of Food Science

    Volume 56, Issue 4, July 1991, Pages: 962–964, J.R. BOTTA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb14616.x

  20. Composition, Liquid Leakage, and Mechanical Properties of Farmed Rainbow Trout: Variation Between Fillet Sections and the Impact of Ice and Frozen Storage

    Journal of Food Science

    Volume 67, Issue 5, June 2002, Pages: 1933–1938, T. Mørkøre, A.Å. Hansen, E. Unander and O. Einen

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08749.x