Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets

Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related...

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Detalles Bibliográficos
Autores principales: Jiang, Jiwei, Zhou, Fen, Xian, Caining, Shi, Yuyao, Wang, Xichang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618338/
https://www.ncbi.nlm.nih.gov/pubmed/34828943
http://dx.doi.org/10.3390/foods10112663

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618338/
https://www.ncbi.nlm.nih.gov/pubmed/34828943
http://dx.doi.org/10.3390/foods10112663

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