Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Diego A. Luzuriaga"'
Publikováno v:
Journal of Food Protection. 74:1468-1474
A novel sanitizer composed of lactic acid and peroxyacetic acid (LA-PAA) was developed as an alternative to chlorinated water (CW) for fresh produce processing. Single strains of Lactobacillus plantarum, nonpathogenic Escherichia coli K-12, and Liste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e00ecbd33cfdbf1ea98083457e1b98c
https://doi.org/10.4315/0362-028x.jfp-11-110
https://doi.org/10.4315/0362-028x.jfp-11-110
Publikováno v:
Journal of Aquatic Food Product Technology. 16:57-75
An electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp treated with different chemicals. Headless shell-on pink shrimp (Pandalus jordani) were treated with bleach (0, 25, 50, 100 and 200 ppm), phosphates (0, 2,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf99a5aefcf6b6ae154aab14891d3b44
https://doi.org/10.1300/j030v16n02_06
https://doi.org/10.1300/j030v16n02_06
Publikováno v:
Journal of Aquatic Food Product Technology. 11:3-11
Thawing is an important operation in seafood processing. Conventional water immersion thawing has disadvantages of long thawing times, potential of cross-contamination, outer regions prolonged exposure to warm temperatures, use of large amounts of wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80b6d9f289b0be52a3c7c58629808738
https://doi.org/10.1300/j030v11n02_02
https://doi.org/10.1300/j030v11n02_02
Publikováno v:
North American Journal of Aquaculture. 64:79-84
A color machine vision system (CMVS) was used to measure and quantify color development in the skin of live goldfish Carassius auratus raised in pond or well water and fed rations of different commercial feeds. Goldfish were of the ornamental Red Ora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6bffeeec9a45fbec8cf7d5426802b2c
https://doi.org/10.1577/1548-8454(2002)064<0079:aoscdi>2.0.co
https://doi.org/10.1577/1548-8454(2002)064<0079:aoscdi>2.0.co
Publikováno v:
Journal of Food Science. 66:1018-1024
The ability of an electronic nose and machine vision system to classify tilapia fillets based on their odors and colors was studied. Fresh tilapia (Oreochromis niloticus) fillets were treated with 0%, 4%, and 8% sodium lactate and stored at 1.7 and 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d48039ebf9e7d57e54369802e32afec4
https://doi.org/10.1111/j.1365-2621.2001.tb08228.x
https://doi.org/10.1111/j.1365-2621.2001.tb08228.x
Publikováno v:
Journal of Aquatic Food Product Technology. 10:31-45
Physical properties of shrimp are economically important, and affected by size of shrimp, pre-treatments, used cooking time and temperature, cooling methods and other processing conditions during thermal processing. Phosphates are commonly used in sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c822521ea8063a52dfa8d5b0fb1d0935
https://doi.org/10.1300/j030v10n02_04
https://doi.org/10.1300/j030v10n02_04
Publikováno v:
Journal of Aquatic Food Product Technology. 10:3-18
Current inspection of catfish quality relies upon sensory evaluation that can be subjective, prone to error and difficult to quantify. Fresh farm-raised catfish (Ictalurus punctatus) fillets were stored at 1.7_ and 7.2_C for up to 6 days and evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1f159613f5bfd6f44d2715066441df7
https://doi.org/10.1300/j030v10n01_02
https://doi.org/10.1300/j030v10n01_02
Publikováno v:
Computers and Electronics in Agriculture. 19:211-222
A significant proportion of seafood is imported into the U.S. in the form of frozen blocks. Before these can be further processed, they must be thawed, traditionally by immersion in warm water. This requires large amounts of fresh water, that become
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb41e1071e647568c9377f95de4f418a
https://doi.org/10.1016/s0168-1699(97)00044-6
https://doi.org/10.1016/s0168-1699(97)00044-6
Publikováno v:
Journal of Aquatic Food Product Technology. 6:29-52
Determination of shrimp odor by sensory evaluation is subjective, difficult to quantify, or depends on complex and time consuming chemical analyses. Ammonia (NH3) is the main off-odor of shrimp. This study developed a methodology for repeatable, obje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a9257ba2e2f659bc331fabefe8f9869
https://doi.org/10.1300/j030v06n03_03
https://doi.org/10.1300/j030v06n03_03
Publikováno v:
Journal of Aquatic Food Product Technology. 6:5-28
An inexpensive force-deformation device was developed as part of an automated quality evaluation system for repeat-able and objective measurement of shrimp texture. Effects of shrimp size, crosshead speed, sample temperature and deformation levels on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3af2c5297b43d8c7e84b86fd2b5d0560
https://doi.org/10.1300/j030v06n03_02
https://doi.org/10.1300/j030v06n03_02