4.3 Article

Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

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 Agriculture, Multidisciplinary

Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperature setting (40 °C) for different durations

Ruichang Gao et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Agriculture, Multidisciplinary

Effect of low-temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets

Wen-qiang Cai et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Food Science & Technology

Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)

Jiangli Wan et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2019)

Article Food Science & Technology

Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process

Waris Mehmood et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

Review Food Science & Technology

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Elisa Dominguez-Hernandez et al.

MEAT SCIENCE (2018)

Article Food Science & Technology

Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle

Qixing Jiang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Food Science & Technology

Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai)

Xiuping Dong et al.

JOURNAL OF TEXTURE STUDIES (2018)

Article Agriculture, Dairy & Animal Science

Effect of chopping time and heating on 1H nuclear magnetic resonance and rheological behavior of meat batter matrix

Fen Zhou et al.

ANIMAL SCIENCE JOURNAL (2018)

Article Food Science & Technology

Low-field nuclear magnetic resonance analysis of the effects of heating temperature and time on braised beef

Hong-Xia Sun et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

High pressure/thermal combinations on texture and water holding capacity of chicken batters

Haibo Zheng et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Article Food Science & Technology

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

Fatih Oz et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Agriculture, Multidisciplinary

Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

Siying Wen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Engineering, Chemical

Modeling of fish boiling under microwave irradiation

Shixiong Liu et al.

JOURNAL OF FOOD ENGINEERING (2014)

Article Food Science & Technology

Optimization of the Surimi Production from Mechanically Recovered Fish Meat (MRFM) Using Response Surface Methodology

Fabiola H. S. Fogaca et al.

JOURNAL OF FOOD QUALITY (2013)

Article Nutrition & Dietetics

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

Mehdi Nikoo et al.

REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION (2013)

Article Food Science & Technology

Comparative study of the dsc pattern, color, texture and water-binding capacity of rainbow trout muscle during heating

Reinhard Schubring

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2008)

Article Chemistry, Applied

Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing

Rune Larsen et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)

Article Agriculture, Multidisciplinary

Thermal stability of myofibrillar protein from Indian major carps

TV Sankar et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)