Effects of radio frequency thawing on the quality characteristics of frozen mutton-Reference-Cited by-同舟云学术

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Effects of radio frequency thawing on the quality characteristics of frozen mutton

Published:2023-05 Issue: Volume:139 Page:24-33
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Sun Yanan,Jia Yiming,Song Mingxia,Liu Yan,Xin Le,Chen Xiangwei,Fu Hongfei,Wang Yequn,Wang Yunyang

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference52 articles.

1. Thawing seafood. Campden & chorleywood food research association;Archer;Res. Dev. Dep.,2008

2. Relationship between molecular structure characteristics of feed proteins and protein in vitro digestibility and solubility;Bai;Asian Australas. J. Anim. Sci.,2016

3. Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres;Baltasar;J. Food Sci. Technol.,2019

4. Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt;Bedane;J. Food Eng.,2017

5. Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture;Bedane;Innov. Food Sci. Emerg. Technol.,2018

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1. Radiofrequency pasteurization of Aspergillus flavus ATCC 28539 spores at cellular and molecular levels;Food Control;2024-12

2. Radio Frequency Vacuum Drying Study on the Drying Characteristics and Quality of Cistanche Slices and Analysis of Heating Uniformity;Foods;2024-08-24

3. Effects of radio frequency thawing on the quality attributes of frozen strawberries;International Journal of Food Science & Technology;2024-07-25

4. Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle;Journal of the Science of Food and Agriculture;2024-01-03

5. Developing a novel protocol for ready-to-eat beef sausage using superheated water (SW)-assisted radio frequency (RF) heating;LWT;2024-01

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