Accelerated pork salting using needle electrode-derived pulsed electric fields-Reference-Cited by-同舟云学术

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Accelerated pork salting using needle electrode-derived pulsed electric fields

Published:2024-06 Issue: Volume:59 Page:103994
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Yuhan,Tao Yirong,Chen Qian^ORCID,Dong Zhiqin,Xiong Qiang^ORCID,Li Xinfu^ORCID

Funder

Nanjing Tech University

Publisher

Elsevier BV

Reference38 articles.

1. Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system;Alahakoon;Food Research International,2017

2. Official methods of analysis,1990

3. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols;Cheng;Food Chemistry,2020

4. Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting;Cropotova;Innovative Food Science & Emerging Technologies,2021

5. Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment;Daudin;Journal of Food Engineering,2016

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1. Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies;Trends in Food Science & Technology;2024-11

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