EFFECT OF HEAT PROCESSING ON COLOR CHARACTERISTICS IN CANNED SEAFOOD

被引：0
|
作者：
MOTOHIRO, T [1 ]
机构：
[1] HOKKAIDO UNIV,FAC FISHERIES,FOOD ENVIRONM ENGN LAB,HAKODATE,HOKKAIDO 041,JAPAN
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1979年 / SEP期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：33 / 33
页数：1
相关论文
共 50 条
  • [1] EFFECT OF PROCESSING ON YIELD, COLOR AND TEXTURE OF CANNED MUSHROOMS
    ANANTHESWARAN, RC
    SASTRY, SK
    BEELMAN, RB
    OKEREKE, A
    KONANAYAKAM, M
    JOURNAL OF FOOD SCIENCE, 1986, 51 (05) : 1197 - 1200
  • [2] HEAT PROCESSING EFFECTS ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ACIDIFIED CANNED TOMATOES
    SCHOENEM.DR
    LOPEZ, A
    JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 195 - 201
  • [3] Canned seafood exports
    不详
    FOOD AUSTRALIA, 2011, 63 (1-2): : 32 - 32
  • [4] Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood
    Qu, Yinghong
    Wang, Jingyu
    Liu, Zhidong
    Wang, Xichang
    Zhou, Huimin
    FOODS, 2022, 11 (18)
  • [5] CAN CHARACTERISTICS METAL ADDITIVES AND CHELATING AGENTS - EFFECT ON COLOR OF CANNED WAX BEANS
    VANBUREN, JP
    DOWNING, DL
    FOOD TECHNOLOGY, 1969, 23 (06) : 800 - &
  • [6] Levels of toxic metals in canned seafood
    1600, Haworth Press Inc., Binghamton, United States (13):
  • [7] Uncovering microplastics contamination in canned seafood
    Silva, Diogo M.
    Almeida, C. Marisa R.
    Guardiola, Francisco A.
    Pereira, Ruben
    Rodrigues, Sabrina M.
    Ramos, Sandra
    FOOD CHEMISTRY, 2024, 448
  • [8] EFFECT OF NITRATES IN PROCESSING OF CANNED SPINACH
    VOLFF, R
    ANNALES DE LA NUTRITION ET DE L ALIMENTATION, 1976, 30 (5-6): : 695 - 699
  • [9] Effect of processing on texture in canned artichokes
    Revilla, I
    Vivar-Quintana, AM
    Fuentes-Cuervo, O
    PROCEEDINGS OF THE VTH INTERNATIONAL CONGRESS ON ARTICHOKE, 2004, (660): : 551 - 556
  • [10] END-OVER-END THERMAL-PROCESSING OF CANNED VEGETABLES - EFFECT ON TEXTURE AND COLOR
    ABBATEMARCO, C
    RAMASWAMY, HS
    FOOD RESEARCH INTERNATIONAL, 1994, 27 (04) : 327 - 334
12345