Process optimization for extraction of fishbone calcium assisted by high intensity pulsed electric fields

被引:0
|
作者
Zhou, Yajun [1 ]
Sui, Siyao [1 ]
Huang, Hui [1 ]
He, Guidan [1 ]
Wang, Shujie [1 ]
Yin, Yongguang [1 ]
Ma, Zhongsu [1 ]
机构
[1] College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
关键词
D O I
10.3969/j.issn.1002-6819.2012.23.035
中图分类号
学科分类号
摘要
引用
收藏
页码:265 / 270
相关论文
共 50 条
  • [41] Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields
    Martin, O
    Qin, BL
    Chang, FJ
    BarbosaCanovas, GV
    Swanson, BG
    JOURNAL OF FOOD PROCESS ENGINEERING, 1997, 20 (04) : 317 - 336
  • [42] Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat
    Wu, Yanyang
    Xu, Yan
    Shen, Qingwu
    Xu, Tingxia
    Dong, Zhuoqi
    Lou, Aihua
    FOOD CHEMISTRY-X, 2024, 24
  • [43] Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk
    Bendicho, S
    Espachs, A
    Arántegui, J
    Martín, O
    JOURNAL OF DAIRY RESEARCH, 2002, 69 (01) : 113 - 123
  • [44] Effect of High Intensity Pulsed Electric Fields on Microbial Inactivation of Cow Milk
    Valizadeh, R.
    Kargarsana, H.
    Shojaei, M.
    Mehbodnia, M.
    JOURNAL OF ANIMAL AND VETERINARY ADVANCES, 2009, 8 (12): : 2638 - 2643
  • [45] Inhibition of Escherichia coli growth by application of high intensity pulsed electric fields
    Zapata, JE
    Martínez, OL
    Salazar, BC
    Moreno, G
    Gallego, F
    INTERCIENCIA, 2000, 25 (08) : 391 - 397
  • [46] Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
    Corrales, M.
    Toepfl, S.
    Butz, P.
    Knorr, D.
    Tauscher, B.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2008, 9 (01) : 85 - 91
  • [47] Optimization of pulsed electric field-assisted oil extraction from cannabis seeds
    Haji-Moradkhani, Atena
    Rezaei, Rahil
    Moghimi, Masomeh
    JOURNAL OF FOOD PROCESS ENGINEERING, 2019, 42 (04)
  • [48] Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields
    Medina-Meza, Ilce Gabriela
    Barbosa-Canovas, Gustavo V.
    JOURNAL OF FOOD ENGINEERING, 2015, 166 : 268 - 275
  • [49] Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields
    Elez-Martinez, P
    Escolà-Hernández, J
    Soliva-Fortuny, RC
    Martín-Belloso, O
    FOOD MICROBIOLOGY, 2005, 22 (04) : 311 - 319
  • [50] Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields
    Qin, BL
    Pothakamury, UR
    BarbosaCanovas, GV
    Swanson, BG
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1996, 36 (06) : 603 - 627