2,338
Views
16
CrossRef citations to date
0
Altmetric
Original Articles

EFFECTS OF MICROWAVE COOKING ON FISH QUALITY

&
Pages 501-512 | Received 26 Nov 2000, Accepted 17 Feb 2001, Published online: 17 Aug 2006

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (7)

Lei Ji, Yong Xue, Dandan Feng, Zhaojie Li & Changhu Xue. (2017) Morphology and gelation properties of konjac glucomannan: Effect of microwave processing. International Journal of Food Properties 20:12, pages 3023-3032.
Read now
S. Mahboob, M. Farooq, S. Mahmood, N. Nasir, S. Sultana, A.S. Chaudhry, A.S. Al-Akel, H.F. Alkahem Al-Balawi, F. Al-Misned & K.A. Al-Ghanim. (2012) Phylogenetic Relationship of Cultured and Wild Labeo rohita and Cirrhinus mrigala Based on Muscles Proteins Profile in Different Weight Groups: A New Tool in Phylogenetic Analysis. International Journal of Food Properties 15:5, pages 949-960.
Read now
Haijun Chang, Qiang Wang, Xinglian Xu, Chunbao Li, Ming Huang, Guanghong Zhou & Yan Dai. (2011) Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle. International Journal of Food Properties 14:2, pages 381-396.
Read now
Ö. Özden & N. Erkan. (2008) Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition 59:7-8, pages 545-557.
Read now
Nuray Erkan. (2007) Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus Aurata): Effect of Washing and Ice Storage. International Journal of Food Properties 10:3, pages 421-434.
Read now
Nuray Erkan & Özkan Özden. (2006) Gutted and Un-Gutted Sea Bass (Dicentrarchus Labrax) Stored in Ice: Influence on Fish Quality and Shelf-Life. International Journal of Food Properties 9:2, pages 331-345.
Read now
D. İçöz, G. Sumnu & S. Sahin. (2004) Color and Texture Development During Microwave and Conventional Baking of Breads. International Journal of Food Properties 7:2, pages 201-213.
Read now

Articles from other publishers (9)

Xidong Jiao, Huayu Yang, Xingying Li, Hongwei Cao, Nana Zhang, Bowen Yan, Bo Hu, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen & Daming Fan. (2024) Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications. Trends in Food Science & Technology 143, pages 104266.
Crossref
Buse Nihan Dericioglu, Gonca Alak & Muhammed Atamanalp. (2019) Determining protein denaturation of sardine ( Sardina pilchardus ) marinates before and after the maturation . Journal of Food Processing and Preservation 43:9.
Crossref
Sivakumar Raghavan & Hordur G. Kristinsson. 2014. Antioxidants and Functional Components in Aquatic Foods. Antioxidants and Functional Components in Aquatic Foods 43 94 .
Anna Ko_akowska. 2010. Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition. Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition 273 312 .
Aranzazu HERNÁNDEZ-ANDRÉS, Miriam PÉREZ-MATEOS, Pilar MONTERO & Maria Del Carmen GÓMEZ-GUILLÉN. (2008) A comparative study of the effects of high pressure on proteolytic degradation of sardine and blue whiting muscle. Fisheries Science 74:4, pages 899-910.
Crossref
Ludger O. Figura & Arthur A. Teixeira. 2007. Food Physics. Food Physics 373 389 .
M Eugenia Martin, Pedro Fito & Amparo Chiralt. 2004. Novel Food Processing Technologies. Novel Food Processing Technologies 525 537 .
Mirosław Fik & Krzysztof Surówka. (2004) Autoproteolysis rate of rainbow trout muscle proteins. Food / Nahrung 48:2, pages 104-109.
Crossref
. 2004. Lebensmittelphysik. Lebensmittelphysik 315 330 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.