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The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins.

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Title: The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins.
Alternate Title: Utjecaj kuhanja u vakuumu (sous vide), hladnog skladištenja i dodatka antioksidanasa na kakvoću i promjenu strukture proteina atlantske skuše (Scomber scombms).
Authors: Cropotova, Janna1 janna.cropotova@ntnu.no, Mozuraityte, Revilija2, Standal, Inger Beate2, Aftret, Kari Cecilie1, Rustad, Turid1
Source: Food Technology & Biotechnology. Apr-Jun2019, Vol. 57 Issue 2, p191-199. 9p.
Database: Environment Complete
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Header DbId: eih
DbLabel: Environment Complete
An: 137878221
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins.
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  Data: Utjecaj kuhanja u vakuumu (sous vide), hladnog skladištenja i dodatka antioksidanasa na kakvoću i promjenu strukture proteina atlantske skuše (Scomber scombms).
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  Data: <searchLink fieldCode="AR" term="%22Cropotova%2C+Janna%22">Cropotova, Janna</searchLink><relatesTo>1</relatesTo><i> janna.cropotova@ntnu.no</i><br /><searchLink fieldCode="AR" term="%22Mozuraityte%2C+Revilija%22">Mozuraityte, Revilija</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Standal%2C+Inger+Beate%22">Standal, Inger Beate</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Aftret%2C+Kari+Cecilie%22">Aftret, Kari Cecilie</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Rustad%2C+Turid%22">Rustad, Turid</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Food+Technology+%26+Biotechnology%22">Food Technology & Biotechnology</searchLink>. Apr-Jun2019, Vol. 57 Issue 2, p191-199. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eih&AN=137878221
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        Value: 10.17113/ftb.57.02.19.6032
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      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 191
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      – TitleFull: The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins.
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            NameFull: Mozuraityte, Revilija
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            NameFull: Standal, Inger Beate
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            NameFull: Aftret, Kari Cecilie
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            NameFull: Rustad, Turid
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            – D: 01
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              Text: Apr-Jun2019
              Type: published
              Y: 2019
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