Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Funder
Earmarked fund for China Agriculture Research System
Key Technology Research Project Funds for Wuhan
program of Collaborative innovation center of food safety and quality control in Jiangsu Province
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1489835
Reference29 articles.
1. FAO Fishery and Aquaculture Statistics, Roma, Fao Inter-Departmental Working Group, 2016, 30.
2. Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products
3. Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp ( Hypophthalmichthys nobilis )
4. Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment
5. Effects of heat on meat proteins – Implications on structure and quality of meat products
Cited by 41 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Facile synthesis of magnetic ionic covalent organic framework and dispersive magnetic solid phase extraction of aromatic amino acid oxidation products in thermally processed foods;Food Chemistry;2025-01
2. Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets;Molecules;2023-12-13
3. Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking;Innovative Food Science & Emerging Technologies;2023-07
4. Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury (Cololabis saira);Foods;2023-05-15
5. Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage;Food Research International;2023-05
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3