The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review
Author:
Affiliation:
1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
2. College of Forestry, Northeast Forestry University, Harbin, Heilongjiang, China
Funder
National Natural Science Foundation of China
Science and Major Science and Technology Projects of “Millions” Engineering in Heilongjiang Province
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2153239
Reference177 articles.
1. Power ultrasound in meat processing
2. Ultrasound and meat quality: A review
3. Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits
4. Direct contact ultrasound assisted freezing of chicken breast samples
5. Direct Contact Ultrasound in Food Processing: Impact on Food Quality
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