✦ LIBER ✦

Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics

✍ Scribed by Marina Czerner; María I. Yeannes

Book ID: 119297314
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 500 KB
Volume: 115
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2012.10.004

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Pressure on the Salting and Ri

Effect of Pressure on the Salting and Ripening Process of Anchovies (Engraulis anchoita)

✍ BEATRIZ E. FILSINGER 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 312 KB

Effects of temperature and time of freez

Effects of temperature and time of freezing on lipid oxidation in anchovy ( Engraulis encrasicholus ) during frozen storage

✍ Aydin, Isın; Gokoglu, Nalan 📂 Article 📅 2014 🏛 John Wiley and Sons 🌐 English ⚖ 90 KB

Modelling the effect of temperature on t

Modelling the effect of temperature on the lipid solid fat content (SFC)

✍ Pedro E.D. Augusto; Beatriz M.C. Soares; Ming C. Chiu; Lireny A.G. Gonçalves 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 456 KB

The Effect of Liquid Smoking of Anchovy

The Effect of Liquid Smoking of Anchovy ( Engraulis encrasicolus , L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes

✍ Alçiçek, Zayde; Zencir, Özge; Çelik Çakiroğullari, Gül; Atar, Hasan Hüseyin 📂 Article 📅 2010 🏛 Haworth Press Inc 🌐 English ⚖ 179 KB

The Free Fatty Acid Content of Fish Oil,

The Free Fatty Acid Content of Fish Oil, Part IV: Rates of Free Fatty Acid Formation from Phospholipids and Neutral Lipids in Anchovy (Engraulis capensis) Stored at Various Temperatures

✍ de Koning, A. J. 📂 Article 📅 1995 🏛 John Wiley and Sons ⚖ 338 KB 👁 2 views

Anchovy were stored at 17°C. 8°C. 0°C and -6°C. Samples were withdrawn periodically and the extracted lipids analysed for free fatty acids (FFA) and phosphorus (P) content. From the results of these analyses it was possible to calculate the rates of enzymatic hydrolysis of the phospholipids and the

Effects of temperature and food availabi

Effects of temperature and food availability on growth rate during late larval stage of Japanese anchovy (Engraulis japonicus) in the Kuroshio–Oyashio transition region

✍ MOTOMITSU TAKAHASHI; YOSHIRO WATANABE 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 423 KB