Effects of high‐temperature short‐time processing on nutrition quality of Pacific saury (Cololabis saira) using extracted fatty acids as the indicator
Abstract Microwave thermal processing is a promising technology to greatly improve product quality by achieving high‐temperature short‐time (HTST) processing for solid foods. And the non‐thermal effect of microwave fields on nutritional quality is a major public concern. To distinguish the non‐therm...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2023-01-01
|
Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.3048 |