Novel sous-vide pressure technique affecting properties of local beef muscle
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference80 articles.
1. Effects of high pressure on the myofibrillar proteins of cod and Turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999
2. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019
3. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Science,2012
4. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak;Critical Reviews in Food Science and Nutrition,2019
5. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012
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. Analysis of the results of microscopy of semi-finished meat products cooked by the sous-vide method;The Journal of Almaty Technological University;2023-12-22
2. Influence of Sous Vide Cooking on Ground Beef Patties;Foods;2023-10-05
3. Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle;Foods;2023-08-30
4. Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review;Foods;2023-08-18
5. Effects of transglutaminase on the physicochemical properties of surimi and kamaboko prepared by thermal and low level-pressure treatments;LWT;2023-06
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