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baiyaxiang木虫 (正式写手)
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题目：Preliminary Studies on Spanish Mackerel Fresh-Keeping Method in High-Voltage Electric Field 期刊：Journal of Aquatic Food Product Technology |
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baiyuefei
版主 (文学泰斗)
风雪
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【答案】应助回帖
感谢参与，应助指数 +1
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0 articles found in GEOBASE & GeoRef for 1785-2016: ((Preliminary Studies on Spanish Mackerel Fresh-Keeping Method in High-Voltage Electric Field) WN KY) EI 按照你的标题检索 我是暂未检索到啊 |
2楼2016-02-23 21:01:21
baiyaxiang
木虫 (正式写手)
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3楼2016-02-23 21:19:30
baiyuefei
版主 (文学泰斗)
风雪
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lazy锦溪: LS-EPI+1, 感谢应助！ 2016-02-24 09:15:10
lazy锦溪: LS-EPI-1, 操作失误，不好意思 2016-02-24 10:33:33
lazy锦溪: LS-EPI-1, 操作失误，不好意思 2016-02-24 10:33:33
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https://apps.webofknowledge.com/ ... age=1&doc=1 Preliminary Studies on Spanish Mackerel Fresh-Keeping Method in High-Voltage Electric Field 作者:Bai, YX (Bai, Ya-Xiang)[ 1 ] ; Hu, YC (Hu, Yu-Cai)[ 1 ] ; Qu, M (Qu, Min)[ 2 ] JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 卷: 24 期: 8 页: 732-739 DOI: 10.1080/10498850.2013.808724 出版年: NOV 17 2015 查看期刊信息 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 出版商 TAYLOR & FRANCIS INC, 530 WALNUT STREET, STE 850, PHILADELPHIA, PA 19106 USA ISSN: 1049-8850 eISSN: 1547-0636 研究领域 Food Science & Technology 摘要 An innovative fresh-keeping method for aquatic products is presented in this article. Spanish mackerel (Scomberomorus niphonius) were treated with a high-voltage electric field (HVEF) at different voltages and times and then stored in a refrigerator at 4 degrees C. Bacteria count, total volatile basic nitrogen (TVB-N), sensory index, proximate composition, and pH were measured to evaluate the fresh-keeping effect of the proposed method. Results indicate that HVEF can restrain bacteria growth, reduce TVB-N, and delay sensory score decline; and that 45 kV for 20 min is the optimal treatment parameter of HVEF for extending Spanish mackerel shelf life. Results also suggest a potential application for HVEF treatment in aquatic products preservation. 关键词 作者关键词:high-voltage electric field (HVEF); Spanish mackerel; fresh-keeping; bacterial count; total volatile basic nitrogen (TVB-N) KeyWords Plus:SHELF-LIFE; STORAGE; PRETREATMENT; QUALITY; APPLES; FRUIT 作者信息 通讯作者地址: Bai, YX (通讯作者) Dalian Ocean Univ, Coll Sci, 51 Heishijiao St, Dalian 116023, Liaoning, Peoples R China. 增强组织信息的名称 Dalian Ocean University 地址: [ 1 ] Dalian Ocean Univ, Coll Sci, Dalian 116023, Liaoning, Peoples R China 增强组织信息的名称 Dalian Ocean University [ 2 ] Dalian Ocean Univ, Coll Food Engn, Dalian 116023, Liaoning, Peoples R China 增强组织信息的名称 Dalian Ocean University 电子邮件地址:byx0671@163.com 基金资助致谢 基金资助机构 授权号 Liaoning Province Education Department Foundation of China L2013273 查看基金资助信息关闭基金资助信息 The authors thank Liaoning Province Education Department Foundation of China (contact No. L2013273) for financial support of this study. 出版商 TAYLOR & FRANCIS INC, 530 WALNUT STREET, STE 850, PHILADELPHIA, PA 19106 USA 类别 / 分类 研究方向:Food Science & Technology Web of Science 类别:Food Science & Technology 文献信息 文献类型:Article 语种:English 入藏号: WOS:000366360700002 ISSN: 1049-8850 eISSN: 1547-0636 其他信息 IDS 号: CY4EF Web of Science 核心合集中的 "引用的参考文献": 20 Web of Science 核心合集中的 "被引频次": 0 影响因子 0.688 0.813 2014 5 年 JCR® 类别 类别中的排序 JCR 分区 FOOD SCIENCE & TECHNOLOGY 90/123 Q3 数据来自第 2014 版 Journal Citation Reports® |
4楼2016-02-23 21:37:19
baiyuefei
版主 (文学泰斗)
风雪
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【答案】应助回帖
★ ★ ★ ★ ★ ★ ★ ★
baiyaxiang: 金币+8 2016-02-23 23:09:40
心静_依然: LS-EPI+1, 感谢应助 2016-02-23 23:50:43
baiyaxiang: 金币+8 2016-02-23 23:09:40
心静_依然: LS-EPI+1, 感谢应助 2016-02-23 23:50:43
| 入藏号: WOS:000366360700002 |
5楼2016-02-23 21:37:47
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