Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking-Reference-Cited by-同舟云学术

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Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking

Published:2023-04 Issue: Volume:179 Page:114623
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lian Fengli,Cheng Jun-Hu,Wang Han,Sun Da-Wen^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction;Barretto;Meat Science,2018

2. The application of pulsed electric field as a sodium reducing strategy for meat products;Bhat;Food Chemistry,2020

3. Effects of microwave combined with conduction heating on surimi quality and morphology;Cao;Journal of Food Engineering,2018

4. Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables;Ceccanti;LWT--Food Science and Technology,2021

5. Effect of cooking bag and netting packaging on the quality of pork ham during water cooking;Cheng;Meat Science,2007

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3. Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.);Food Bioscience;2024-06

4. Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures;Journal of the Science of Food and Agriculture;2024-05-20

5. Unveiling microwave and Roasting-Steam heating mechanisms in regulating fat changes in pork using cell membrane simulation;Food Chemistry;2024-05

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