Works about SMOKING (Cooking)

Results: 20

EFFECT OF SMOKING ON QUALITY CHARACTERISTICS AND SHELF-LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS) MEAT UNDER VACUUM IN CHILLED STORAGE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 3, p. 371

By:

Kyriazi-Papadopoulou, A.;
Vareltzis, K.;
Bloukas, J. G.;
Georgakis, S.

Publication type:

Article

SMOKING AND CURING OF MEAT: ITS ILL EFFECT.

Published in:

North-East Veterinarian, 2017, v. 17, n. 2, p. 39

By:

Lalawmpuii, H.

Publication type:

Article

Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench.

Published in:

Italian Journal of Food Safety, 2016, v. 5, n. 3, p. 168, doi. 10.4081/ijfs.2016.5974

By:

Branciari, Raffaella;
Valiani, Andrea;
Franceschini, Raffaella;
Ranucci, David;
Lupattelli, Alessia;
Urbani, Eleonora;
Ortenzi, Roberta

Publication type:

Article

EFFECT OF ADDING SMOKE LIQUID OR POWDER TO PICKLING WHEY ON SOME PROPERTIES OF DOMIATTI CHEESE MADE FROM GOAT'S MILK.

Published in:

Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 124

By:

Ammar, El-Tahra;
Ismail, Magdy;
El-Metwally, Raid

Publication type:

Article

Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 97, doi. 10.1111/1471-0307.12179

By:

Esposito, Mauro;
Citro, Angelo;
Marigliano, Laura;
Urbani, Valeria;
Seccia, Giuseppe;
Marotta, Maria Pia;
Nicola, Clara

Publication type:

Article

Effects of charcoal composition and oil droplet combustion on the polycyclic aromatic hydrocarbon content of smoke during the grilling process.

Published in:

International Food Research Journal, 2016, v. 23, n. 4, p. 1372

By:

Prathomtong, P.;
Panchatee, C.;
Kunanopparat, T.;
Srichumpuang, W.;
Nopharatana, M.

Publication type:

Article

Consumer evaluation of cold smoked fat in beef sausages.

Published in:

International Food Research Journal, 2016, v. 23, n. 4, p. 1782

By:

Martinez, C. C.;
Machado, T. J.

Publication type:

Article

Optimizing Salting and Smoking of Catfish ( Bagre marinus ) Using Response Surface Methodology.

Published in:

Journal of Aquatic Food Product Technology, 2016, v. 25, n. 3, p. 358, doi. 10.1080/10498850.2013.855286

By:

Corzo, Otoniel;
Bracho, Nelson;
Rodríguez, Jaime;
Arias, José M.

Publication type:

Article

An Overview of Traditional Fish Smoking In Africa.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 198, doi. 10.1080/15428052.2015.1102785

By:

Adeyeye, S. A. O.;
Oyewole, O. B.

Publication type:

Article

Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere.

Published in:

Meat Technology, 2016, v. 57, n. 2, p. 141

By:

Djordjevic, Jasna;
Pavlicevic, Natasa;
Boskovic, Marija;
Baltic, Tatjana;
Ivanovic, Jelena;
Glamoclija, Natasa;
Baltic, Milan Z.

Publication type:

Article

The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 4, p. 1446, doi. 10.1002/fsn3.980

By:

Odoli, Cyprian Ogombe;
Oduor‐Odote, Peter;
Arason, Sigurjon

Publication type:

Article

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 4, p. 1239, doi. 10.1002/fsn3.946

By:

Messina, Concetta Maria;
Bono, Gioacchino;
Arena, Rosaria;
Randazzo, Mariano;
Morghese, Maria;
Manuguerra, Simona;
La Barbera, Laura;
Ozogul, Fatih;
Sadok, Saloua;
Santulli, Andrea

Publication type:

Article

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate).

Published in:

Food Science & Nutrition, 2018, v. 6, n. 5, p. 1317, doi. 10.1002/fsn3.674

By:

Mohibbullah, Md.;
Won, Na Eun;
Jeon, Jong‐Hoe;
An, Jeong Hyeon;
Park, Yeseul;
Kim, Hari;
Bashir, Khawaja Muhammad Imran;
Park, Sun‐Mee;
Kim, Young Soo;
Yoon, Sung‐Joon;
Sohn, Jae Hak;
Kim, Andre;
Choi, Jae‐Suk

Publication type:

Article

Effect of smoking and refrigeration on lipid oxidation of <italic>Clupea harengus</italic>: A fish commonly consumed in Cameroon.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 2, p. 464, doi. 10.1002/fsn3.575

By:

Tenyang, Noel;
Tiencheu, Bernard;
Womeni, Hilaire Macaire

Publication type:

Article

Cold Smoking of Atlantic Salmon ( Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon.

Published in:

Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 6, p. S326, doi. 10.1111/j.1750-3841.2008.00850.x

By:

Birkeland, S.;
Skåra, T.

Publication type:

Article

THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL ( MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGE.

Published in:

Journal of Food Processing & Preservation, 2008, v. 32, n. 6, p. 912, doi. 10.1111/j.1745-4549.2008.00221.x

By:

TURAN, HÜLYA;
SÖNMEZ, GÜLŞAH;
ÇELİK, M. YEŞIM;
YALÇIN, METIN;
KAYA, YALÇIN

Publication type:

Article

Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days.

Published in:

Grasas y Aceites, 2023, v. 74, n. 4, p. 1, doi. 10.3989/gya.0215231

By:

Bouriga, N.;
Mili, S.;
Troudi, D.;
Atitallah, A. Ben;
Bahri, W. R.;
Bejaoui, S.;
Dridi, M. A.;
Quignard, J.-P.;
Trabelsi, M.;
Ben-Attia, M.;
Shahin, A. A. B.

Publication type:

Article

Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (Sander lucioperca).

Published in:

Grasas y Aceites, 2020, v. 71, n. 1, p. 1, doi. 10.3989/gya.1061182

By:

Bouriga, N.;
Bejaoui, S.;
Jemmali, B.;
Quignard, J. P.;
Trabelsi, M.

Publication type:

Article

Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by <sup>1</sup>H NMR and FTIR.

Published in:

European Journal of Lipid Science & Technology, 2017, v. 119, n. 4, p. n/a, doi. 10.1002/ejlt.201600023

By:

Vidal, Natalia P.;
Manzanos, María J.;
Goicoechea, Encarnación;
Guillén, María D.

Publication type:

Article

Association of the age at smoking initiation and cessation on all-cause and cause-specific mortality: The Japan Collaborative Cohort Study.

Published in:

Nagoya Journal of Medical Science, 2023, v. 85, n. 4, p. 691, doi. 10.18999/nagjms.85.4.691

By:

Sulaiman Haares Zuhal;
Takashi Kimura;
Akiko Tamakoshi

Publication type:

Article