Nutritional value of Pacific herring bone co-ingested with fish meat as a calcium source in retort seafood
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DOI: 10.1007/s12562-021-01534-5
Abstract: Male 5-week-old F344 rats were fed four types of experimental diet with different Ca and protein sources for 30 days, and the effect of feeding retort-treated herring bone on Ca absorption and bone metabolism were examined.… read more here.
Keywords: retort; nutritional value; herring bone; source ... See more keywords
Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin
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DOI: 10.1007/s13197-018-3310-z
Abstract: Impact of retort processing on the characteristics and bioactivity of herbal soup, based on hydrolyzed collagen from seabass fish skins, as sterilized health drink in glass bottles, was investigated. Retort processing was conducted at either… read more here.
Keywords: soup; hydrolyzed collagen; impact retort; retort processing ... See more keywords
Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet)
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DOI: 10.1007/s13197-018-3490-6
Abstract: A study has been undertaken to optimize ingredient proportions for preparation of chhenapoda and the effect of retort processing on its quality and storability. Chhenapoda was prepared from cottage cheese with standard practices followed by… read more here.
Keywords: retort processing; retort pouch; retort; evaluation retort ... See more keywords
Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
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DOI: 10.3389/fnut.2022.1016942
Abstract: The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed… read more here.
Keywords: retort heating; retort; stepwise retort; microwave stepwise ... See more keywords
Loss of Eicosapentaenoic Acid (EPA) after Retort Sterilization of the EPA-BCAA Fortified Complete Nutrition Drink
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DOI: 10.3390/foods11142023
Abstract: Retort sterilization is cost-effective for small-scale production of specialized nutrition products. However, the sensory properties and stability of active ingredients after sterilization remain undetermined. This study aimed to investigate the effect of retort on the… read more here.
Keywords: retort; loss; nutrition; sterilization ... See more keywords