LF-NMR to explore water migration and water–protein interaction of lamb meat being air-dried at 35°C-Reference-Cited by-同舟云学术

LF-NMR to explore water migration and water–protein interaction of lamb meat being air-dried at 35°C

Published:2017-09-12 Issue:3 Volume:36 Page:366-373
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Rao Weili¹,Wang Zhenyu¹,Shen Qingwu²,Li Guixia¹,Song Xuan¹,Zhang Dequan¹

Affiliation:

1. Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, P. R. China

2. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, P. R. China

Funder

National research programs cooperation with Hong Kong, Macao and Taiwan

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1339084

Reference35 articles.

1. Scheinberg, J. A.; Svoboda, A. L.; Cutter, C. N. High-Pressure Processing and Boiling Water Treatments for Reducing Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus During Beef Jerky Processing. Food Control 2014, 39, 105–110.

2. Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors

3. Comparative study of different combined superheated-steam drying techniques for chicken meat

4. DRYING KINETICS AND CHARACTERISTIC DRYING CURVE OF LIGHTLY SALTED SARDINE (SARDINELLA AURITA)

5. Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

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