Application of a Kiwifruit (Actinidia chinensis) to Improve the Textural Quality on Beef Bulgogi Treated with Hydrostatic Pressure-Reference-Cited by-同舟云学术

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Application of a Kiwifruit (Actinidia chinensis) to Improve the Textural Quality on Beef Bulgogi Treated with Hydrostatic Pressure

Published:2009-06-30 Issue:3 Volume:29 Page:317-324
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lee Eun-Jung,Oh Se-Wook,Lee Nam-Hyouck,Kim Young-Ho,Lee Dong-Un,Yamamoto Katsuhiro,Kim Yun-Ji

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO200921752340803.pdf

Reference28 articles.

1. Tissue sulfhydryl groups

2. Effects of Thermal Processing Combined with High Pressure on the Characteristics of Cooked Pork

3. Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis niloticus) on hydrostatic pressure treatment

4. Effect of blocking the myosin-actin interaction in heat-induced gelation of myosin in the presence of actin.

5. Effect of high hydrostatic pressure on chicken myosin subfragment-1

Cited by 3 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. Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage;Antioxidants;2022-07-25

2. The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak;Journal of Food Science and Technology;2020-10-22

3. Applications of Proteolytic Enzymes from Kiwifruit on Quality Improvements of Meat Foods in Foodservice;Korean Journal for Food Science of Animal Resources;2010-08-31

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