The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (<i>Dicentrarchus labrax</i>).

Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid

The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax).

Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid.

Afiliación

Cropotova J; Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway.
Tappi S; CIRI - Interdepartmental Centre of Industrial Agri-food Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, Cesena, Italy.
Genovese J; Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, Cesena, Italy.
Rocculi P; CIRI - Interdepartmental Centre of Industrial Agri-food Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, Cesena, Italy.
Dalla Rosa M; Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, Cesena, Italy.
Rustad T; CIRI - Interdepartmental Centre of Industrial Agri-food Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, Cesena, Italy.

Heliyon ; 7(1): e05947, 2021 Jan.

Article en En | MEDLINE | ID: mdl-33490691