Effects of tyndallization temperature on the sterility and quality of kamaboko-Reference-Cited by-同舟云学术

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Effects of tyndallization temperature on the sterility and quality of kamaboko

Published:2022-01 Issue: Volume:366 Page:130692
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Keratimanoch Sumate,Takahashi Kigen,Kuda Takashi,Okazaki Emiko,Geng Jie-Ting,Osako Kazufumi

Funder

Ministry of Education, Culture, Sports, Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products;Barbosa-Cánovas;Meat Science,2014

2. Effect of pectins on the gelling properties of surimi from silver carp;Barrera;Food Hydrocolloids,2002

3. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins;Benjakul;Journal of Food Quality,2001

4. Control of bacterial spores;Brown;British Medical Bulletin,2000

5. The effect of a modified Tyndallization process upon the sporeforming bacteria of milk and cream;Brown;International Journal of Dairy Technology,1979

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1. COMPARATIVE EVALUATION OF QUALITY PARAMETERS OF CANNED BEAVER AND NUTRIA;Journal of microbiology, biotechnology and food sciences;2024-04-16

2. Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi;Food Chemistry;2023-07

3. Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating;Food and Bioprocess Technology;2023-05-13

4. Shelf-life prediction of pot-honey subjected to thermal treatments based on quality attributes at accelerated storage conditions;Food Control;2022-12

5. Molecular Dynamics-Assisted Design of High Temperature-Resistant Polyacrylamide/Poloxamer Interpenetrating Network Hydrogels;Molecules;2022-08-21

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