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Drying Technology
An International Journal
Volume 35, 2017 - Issue 5
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Articles

Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying

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Read on this site (8)

Elif Aykın Dinçer. (2023) Dried Meat Products Obtained by Different Methods from Past to Present. Food Reviews International 39:5, pages 2457-2476.
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Darshana Deka, Uday S. Annapure, Shivanand S. Shirkole & Bhaskar N. Thorat. (2023) Techno-economics of solar assisted drying of small freshwater fish to ensure global nutritional security. Drying Technology 41:7, pages 1214-1228.
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Md Fahim Shahriar, Mohammad U. H. Joardder & Azharul Karim. (2022) Recent trends and future potential of microwave-assisted fish drying. Drying Technology 40:16, pages 3389-3401.
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Longteng Zhang, Qian Li, Yulong Bao, Yuqing Tan, René Lametsch, Hui Hong & Yongkang Luo. (2022) Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Shasha Cheng, Wentao Su, Long Yuan & Mingqian Tan. (2021) Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods. Drying Technology 39:11, pages 1577-1594.
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Elif Aykın-Dinçer, Büşra Atlı, Özge Çakmak, Seda Canavar & Ayşegül Çalışkan. (2021) Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips. Journal of Microwave Power and Electromagnetic Energy 55:3, pages 219-235.
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Xujian Qiu, Shengjun Chen & Hong Lin. (2019) Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review. Journal of Aquatic Food Product Technology 28:3, pages 329-340.
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Long Xie, A. S. Mujumdar, Qian Zhang, Jun Wang, Shuxiang Liu, Lizheng Deng, Dong Wang, Hong-Wei Xiao, Yan-Hong Liu & Zhen-Jiang Gao. (2017) Pulsed vacuum drying of wolfberry: Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics, color profile, and volatile compounds. Drying Technology 35:11, pages 1312-1326.
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Articles from other publishers (26)

Sumit Kumar Verma, Remya Sasikala, Pankaj Kishore, C. O. Mohan, P. Ganesan, Pandurengan Padmavathy, Nagarajan Muralidharan, Bindu Jaganath & Soottawat Benjakul. (2024) Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp ( Metapenaeus dobsoni ) . Sustainable Food Technology.
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Bo Wang, Yu-Xi Liu, Meng Dong, Yu-Ying Zhang, Xu-Hui Huang & Lei Qin. (2024) Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis. Food Chemistry 432, pages 137218.
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Andrés Álvarez-Armenta, Jose A. Huerta-Ocampo, Alonso A. López-Zavala, Ramón Pacheco-Aguilar, Rogerio R. Sotelo-Mundo, David O. Corona-Martínez & Juan Carlos Ramírez-Suárez. (2023) Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin. Journal of Agricultural and Food Chemistry 71:46, pages 17485-17493.
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Le Wang, Mingwu Zang, Xin Zhao, Xiaoyu Cheng, Xiang Li & Jing Bai. (2023) Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying. Journal of Food Measurement and Characterization 17:4, pages 3493-3504.
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Hồng Ngân Nguyễn, Thế Nguyên Nguyễn, Văn Hiện Đinh & Trọng Bách Nguyễn. (2023) Ảnh hưởng của phụ gia đến sự thay đổi tính chất hóa lý thịt cá xay từ cơ thịt sẫm cá ngừ (Thunnus albacares) theo thời gian bảo quản ở 00C±1. Can Tho University Journal of Science 59:3, pages 142-148.
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Theodora Chatzilia, Kyriakos Kaderides & Athanasia M. Goula. (2023) Drying of peaches by a combination of convective and microwave methods. Journal of Food Process Engineering 46:4.
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Fawze Alnadari, Sam Al-Dalali, Mustapha Muhammad Nasiru, Evans Boateng Frimpong, Yuhang Hu, Dyaaaldin Abdalmegeed, Zhuqing Dai, Abdulrahman AL-Ammari, Guijie Chen & Xiaoxiong Zeng. (2023) A new natural drying method for food packaging and preservation using biopolymer-based dehydration film. Food Chemistry 404, pages 134689.
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Xin Zhao, Xiaoyu Cheng, Mingwu Zang, Le Wang, Xiang Li, Yijing Yue & Bowen Liu. (2022) Insights into the characteristics and molecular transformation of lipids in Litopenaeus vannamei during drying from combined lipidomics. Journal of Food Composition and Analysis 114, pages 104809.
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Rossaporn Jiamjariyatam, Siritron Samosorn, Kulvadee Dolsophon, Prapakorn Tantayotai, Wanlapa Lorliam & Sukhumaporn Krajangsang. (2022) Effects of drying processes on the quality of coffee pulp. Journal of Food Processing and Preservation 46:10.
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Chantira Wongnen, Naiya Ruzzama, Manat Chaijan, Ling-Zhi Cheong & Worawan Panpipat. (2022) Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System. Foods 11:11, pages 1547.
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Adina Sabilah, Alda Khairunnisa, Monalia Monalia, Sisi Sahriani, Widya Pratama Sri Putri, Yusri Amiroh Lubis & Eni Marta. (2022) The Effectiveness of Using Direct Sunlight on the Drying Process of Salted Fish Without Formalin. International Journal of Natural Science and Engineering 6:1, pages 14-20.
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Man‐Tong Zhao, Zhong‐Yuan Liu, Guan‐Hua Zhao, De‐Yang Li, Guang‐Hua Xia, Fa‐Wen Yin & Da‐Yong Zhou. (2022) Investigation of the antioxidation capacity of gallic acid and its alkyl esters with different chain lengths for dried oyster during ambient storage. International Journal of Food Science & Technology 57:4, pages 2435-2446.
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Elif AYKIN DİNÇER. (2022) EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICESKURUTMA SICAKLIĞI VE MİKRODALGA GÜCÜNÜN HİNDİ GÖĞÜS DİLİMLERİNİN KALİTE ÖZELLİKLERİNE ETKİLERİ. Gıda 47:2, pages 147-156.
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Avtar Singh, Ajay Mittal & Soottawat Benjakul. (2021) Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Comprehensive Reviews in Food Science and Food Safety 21:1, pages 580-603.
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Feifan Cao, Ruyi Zhang, Juming Tang, Feng Li & Yang Jiao. (2021) Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis. Innovative Food Science & Emerging Technologies 74, pages 102791.
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Yanlei Gao, Minghua Li, Li Zhang, Zhuo Wang, Qunli Yu & Ling Han. (2021) Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat. LWT 149, pages 111986.
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Feyza Elmas, Anıl Bodruk, Özgün Köprüalan, Şeyma Arıkaya, Nurcan Koca, Fatma Meltem Serdaroğlu, Figen Kaymak-Ertekin & Mehmet Koç. (2021) The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat. LWT 145, pages 111350.
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Delia B. Rodriguez-Amaya & Fereidoon Shahidi. 2021. Chemical Changes During Processing and Storage of Foods. Chemical Changes During Processing and Storage of Foods 125 170 .
Sirinet Chaijan, Worawan Panpipat, Atikorn Panya, Ling-Zhi Cheong & Manat Chaijan. (2020) Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea. Food Control 118, pages 107400.
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Worawan Panpipat & Manat Chaijan. (2020) Effect of Atmospheric Pressure Cold Plasma on Biophysical Properties and Aggregation of Natural Actomyosin from Threadfin Bream (Nemipterus bleekeri). Food and Bioprocess Technology 13:5, pages 851-859.
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Abdel-Fattah M. El-Sayed. 2020. Tilapia Culture. Tilapia Culture 245 260 .
Kai-Qi Gang, Zi-Xuan Wu, Da-Yong Zhou, Qi Zhao, Xin Zhou, Dan-Dan Lv, Kanyasiri Rakariyatham, Xiao-Yang Liu & Fereidoon Shahidi. (2019) Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma. Journal of Food Science and Technology 56:9, pages 4166-4176.
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Hong-Kai Xie, Da-Yong Zhou, Fa-Wen Yin, Kanyasiri Rakariyatham, Man-Tong Zhao, Zhong-Yuan Liu, De-Yang Li, Qi Zhao, Yu-Xin Liu, Fereidoon Shahidi & Bei-Wei Zhu. (2019) Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process. Food Chemistry 281, pages 251-260.
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Liqing Qiu, Min Zhang, Juming Tang, Benu Adhikari & Ping Cao. (2019) Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Research International 116, pages 90-102.
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Zhong‐Yuan Liu, Da‐Yong Zhou, Xin Zhou, Fa‐Wen Yin, Qi Zhao, Hong‐Kai Xie, De‐Yang Li, Bei‐Wei Zhu, Tong Wang & Fereidoon Shahidi. (2018) Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development . Journal of Food Science 83:12, pages 2976-2982.
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Mingyue Xu, Guifang Tian, Chengying Zhao, Aftab Ahmad, Huijuan Zhang, Jinfeng Bi, Hang Xiao & Jinkai Zheng. (2017) Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel. International Journal of Analytical Chemistry 2017, pages 1-11.
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