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。An innovative method of immersion vacuum cooling for cooked meat products: immersion vacuum cooling with ultrasonic assistance
Caihu Liao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages
Fei Ma et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Effects of operation processes and conditions on enhancing performances of vacuum cooling of foods: A review
Zhiwei Zhu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Preservation of Texture and Yield of Cooked Restructured Ham Using a Novel Rapid Cooling Method
Caihu Liao et al.
NANOSCIENCE AND NANOTECHNOLOGY LETTERS (2019)
Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid
Chao-Hui Feng et al.
JOURNAL OF FOOD ENGINEERING (2019)
High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts
Ying Zhou et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Evaluation of Bubbling Vacuum Cooling for the Small-Size Cooked Pork
Xiao-yan Song et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Kinetics of vacuum and air cooling of chicken breasts arranged in stacks
F. C. Schmidt et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling
Zhi-Yu Guo et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves
Noor Liyana Yusof et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Microbial analysis of meatballs cooled with vacuum and conventional cooling
Hande Mutlu Ozturk et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure
Ziye Zhang et al.
FOOD CHEMISTRY (2015)
High pressure/thermal combinations on texture and water holding capacity of chicken batters
Haibo Zheng et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art
Chao-Hui Feng et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
The Optimization of Volumetric Displacement Can Uniformize the Temperature Distribution of Heated Ham during a Vacuum Cooling Process
Xiao-yan Song et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2014)
Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling
Franciny C. Schmidt et al.
JOURNAL OF FOOD ENGINEERING (2014)
Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing
Chao-Hui Feng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects of different cooling methods on shelf-life of cooked jumbo plain sausages
Chao-Hui Feng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances
Chaohui Feng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Evaluation of the immersion vacuum cooling of cooked beef joints-mathematical simulation of variations in beef size and porosity and pressure reduction rates
Liana Drummond et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork
Xiaoguang Dong et al.
MEAT SCIENCE (2012)
Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel
F. C. Schmidt et al.
JOURNAL OF FOOD ENGINEERING (2010)
Application of immersion vacuum cooling to water-cooked beef joints - Quality and safety assessment
Liana Drummond et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint size
Liana Drummond et al.
MEAT SCIENCE (2008)
Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling
Qiaofen Cheng et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Experimental study of vacuum cooling of cooked beef in soup
M Houska et al.
JOURNAL OF FOOD ENGINEERING (2003)