Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage
Author:
Funder
Korea Food Research Institute
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2022.e14
Reference54 articles.
1. Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product;Aminlari;J Food Sci,2009
2. Evaluation of rheological and sensory characteristics of plant-based meat analog with comparison to beef and pork;Bakhsh;Food Sci Anim Resour,2021
3. Enzymes and Food Processing
4. Pressure-heat treatment of postrigor muscle: Effects on tenderness;Bouton;J Food Sci,1977
Cited by 6 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. Study on the current research trends and future agenda in animal products: an Asian perspective;Journal of Animal Science and Technology;2023-11
2. Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties;Meat Science;2023-10
3. Recent strategies for improving the quality of meat products;Journal of Animal Science and Technology;2023-09
4. The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham;Foods and Raw Materials;2023-05-29
5. Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste;Foods;2022-12-07
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