Effects of high‐temperature short‐time processing on nutrition quality of Pacific saury (Cololabis saira) using extracted fatty acids as the indicator

Microwave thermal processing is a promising technology to greatly improve product quality by achieving high‐temperature short‐time (HTST) processing for solid foods. And the non‐thermal effect of microwave fields on nutritional quality is a major public concern. To distinguish the non‐thermal effect...

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Detalles Bibliográficos
Autores principales: Ding, Kaihui, Wang, Yifen, Luan, Donglei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834863/
https://www.ncbi.nlm.nih.gov/pubmed/36655075
http://dx.doi.org/10.1002/fsn3.3048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834863/
https://www.ncbi.nlm.nih.gov/pubmed/36655075
http://dx.doi.org/10.1002/fsn3.3048

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