The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish
A Aberoumand, F Baesi - Food Science & Nutrition, 2023 - Wiley Online Library
The purpose of this study was to evaluate the nutritional quality and concentration of heavy
and toxic metals in the fresh and canned tuna Thunnus tonggol at different storage periods …
and toxic metals in the fresh and canned tuna Thunnus tonggol at different storage periods …
Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets
W Cai, J Wei, Y Chen, X Dong, J Zhang… - Journal of the …, 2020 - Wiley Online Library
BACKGROUND Sturgeon is popular for its nutritious value and its taste. However, sturgeon
fillets are traditionally heated in 100° C boiling water, resulting in unfavorable taste and with …
fillets are traditionally heated in 100° C boiling water, resulting in unfavorable taste and with …
Comparison of Physicochemical Quality, Macronutrient and Energetic Values of Fresh and Canned Tuna After Storage Different Periods
F Baesi, A Aberoumand - 2022 - researchsquare.com
We evaluated the nutritional value of fresh and canned tuna based on the date of production
and expiration and measured the concentration of heavy metals in samples. The twenty …
and expiration and measured the concentration of heavy metals in samples. The twenty …
مقایسۀ اثر مواد پرکننده در برخی از شاخص‌های کیفی کنسرو ماهی مید (Liza klunzingeri)
قمی بهبهانی, جواهری بابلی, مهران - شیلات, 2014 - jfisheries.ut.ac.ir
این تحقیق با هدف بررسی تأثیر مواد پرکننده در کیفیت حسی و شیمیایی کنسرو از ماهی مید
(Liza klunzingeri) انجام شد. بدین‌منظور ماهیان مید به روش پخت اولیۀ بخارپز با دمای 100 درجۀ …
(Liza klunzingeri) انجام شد. بدین‌منظور ماهیان مید به روش پخت اولیۀ بخارپز با دمای 100 درجۀ …