4.7 Article

Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

Ciara M. O'Neill et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

Article Food Science & Technology

Physiochemical changes in sous-vide and conventionally cooked meat

Haris Ayub et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2019)

Article Food Science & Technology

Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass

Barbara Nieva-Echevarria et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Food Science & Technology

The structural basis of cooking loss in beef: Variations with temperature and ageing

P. P. Purslow et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Food Science & Technology

Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

Xiaojing Tian et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Food Science & Technology

Low temperature cooking of pork meat - Physicochemical and sensory aspects

Andre Becker et al.

MEAT SCIENCE (2016)

Article Food Science & Technology

Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a Radio Frequency oven

Angela M. Rincon et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

Hilal Isleroglu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Review Food Science & Technology

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

Massimo F. Marcone et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Engineering, Chemical

Effect of protein denaturation degree on texture and water state of cooked meat

Naomi Ishiwatari et al.

JOURNAL OF FOOD ENGINEERING (2013)

Article Food Science & Technology

Meat quality and cooking attributes of thawed pork with different low field NMR T21

Chunbao Li et al.

MEAT SCIENCE (2012)

Article Food Science & Technology

The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast

Monika Modzelewska-Kapitula et al.

MEAT SCIENCE (2012)

Article Agriculture, Multidisciplinary

Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating

Mustapha Bouhrara et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

NMR relaxometry and differential scanning calorimetry during meat cooking

Hanne Christine Bertram et al.

MEAT SCIENCE (2006)

Article Engineering, Chemical

The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata)

E Chiavaro et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Engineering, Chemical

Quality of pork ham as affected by locations within sample, cooking methods and storage

QF Cheng et al.

JOURNAL OF FOOD ENGINEERING (2004)

Article Agriculture, Multidisciplinary

Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study

HC Bertram et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)