Application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar)

The aim of this research was to investigate the acceleration of brine-salting process of salmon when coupling it with moderate electric field (MEF). Salmon samples were cut into cylinder shape (0.025 +/- 0.001 m diameter and 0.025 +/- 0.001 m height), an

Bibliographic Details
Published in:Journal of Food Process Engineering
Main Authors: Simpson, R, Nunez, H, Jaques, A, Ramirez, C, Quiroz, N, Moreno, J, Sastry, S
Format: Article in Journal/Newspaper
Language:English
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://hdl.handle.net/10533/232442
https://doi.org/10.1111/jfpe.12846
id ftconicyt:oai:localhost:10533/232442
record_format openpolar
spelling ftconicyt:oai:localhost:10533/232442 2023-05-15T15:30:48+02:00 Application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar) Simpson, R Nunez, H Jaques, A Ramirez, C Quiroz, N Moreno, J Sastry, S http://hdl.handle.net/10533/232442 https://doi.org/10.1111/jfpe.12846 eng eng http://hdl.handle.net/10533/232442 doi:10.1111/jfpe.12846 wos: WOS:000447297500030 info:eu-repo/semantics/openAccess Atribución-NoComercial-SinDerivadas 3.0 Chile http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ CC-BY-NC-ND Journal Of Food Process Engineering info:eu-repo/semantics/article ftconicyt https://doi.org/10.1111/jfpe.12846 2019-09-07T08:35:37Z The aim of this research was to investigate the acceleration of brine-salting process of salmon when coupling it with moderate electric field (MEF). Salmon samples were cut into cylinder shape (0.025 +/- 0.001 m diameter and 0.025 +/- 0.001 m height), an Article in Journal/Newspaper Atlantic salmon Salmo salar Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica) Journal of Food Process Engineering 41 6 e12846
institution Open Polar
collection Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica)
op_collection_id ftconicyt
language English
description The aim of this research was to investigate the acceleration of brine-salting process of salmon when coupling it with moderate electric field (MEF). Salmon samples were cut into cylinder shape (0.025 +/- 0.001 m diameter and 0.025 +/- 0.001 m height), an
format Article in Journal/Newspaper
author Simpson, R
Nunez, H
Jaques, A
Ramirez, C
Quiroz, N
Moreno, J
Sastry, S
spellingShingle Simpson, R
Nunez, H
Jaques, A
Ramirez, C
Quiroz, N
Moreno, J
Sastry, S
Application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar)
author_facet Simpson, R
Nunez, H
Jaques, A
Ramirez, C
Quiroz, N
Moreno, J
Sastry, S
author_sort Simpson, R
title Application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar)
title_short Application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar)
title_full Application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar)
title_fullStr Application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar)
title_full_unstemmed Application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar)
title_sort application of a moderate electric field for the potential acceleration of the salting process of atlantic salmon (salmo salar)
url http://hdl.handle.net/10533/232442
https://doi.org/10.1111/jfpe.12846
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Journal Of Food Process Engineering
op_relation http://hdl.handle.net/10533/232442
doi:10.1111/jfpe.12846
wos: WOS:000447297500030
op_rights info:eu-repo/semantics/openAccess
Atribución-NoComercial-SinDerivadas 3.0 Chile
http://creativecommons.org/licenses/by-nc-nd/3.0/cl/
op_rightsnorm CC-BY-NC-ND
op_doi https://doi.org/10.1111/jfpe.12846
container_title Journal of Food Process Engineering
container_volume 41
container_issue 6
container_start_page e12846
_version_ 1766361258776330240

Similar Items