Water transfer analysis in pork meat supported by NMR imaging-Reference-Cited by-同舟云学术

Water transfer analysis in pork meat supported by NMR imaging

Published:2004-05 Issue:1 Volume:67 Page:169-178
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ruiz-Cabrera M.A.,Gou P.,Foucat L.,Renou J.P.,Daudin J.D.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. AOAC (1980). Official methods of analysis. Washington: Association of Official Analytical Chemists

2. Uber die Refraktometrische Schellfettbestimmung nach Rudisher in Fleisch und Fleischwaren;Arneth;Fleischwirtschaft,1972

3. Andrieu, J., & Stamatopoulos, A. (1988). Moisture and heat transfer modelling during wheat pasta drying. In: Proceedings of international drying symposium (pp 1–7). Vol. 1; Versailles

4. Physico-chemical studies of water in meat;Blanshard,1975

5. Moisture diffusion in gelatin slabs by modelling drying kinetics;Bonazzi;Drying Technology,1997

Cited by 59 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 different cold chain logistics modes on the quality and bacterial community succession of fresh pork;Meat Science;2024-07

2. Mechanisms and modelling approaches to weight loss in fresh fruit: a review;Technology in Horticulture;2024

3. Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action;Meat Science;2023-10

4. Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters;Current Research in Food Science;2022

5. Design of microwave hot-airflow vibrating drying equipment for initial drying and enzymatic inactivation of fresh fruits and vegetables;Drying Technology;2021-11-13