Effects of power ultrasound on oxidation and structure of beef proteins during curing processing-Reference-Cited by-同舟云学术

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Published:2016-11 Issue: Volume:33 Page:47-53
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Kang Da-cheng,Zou Yun-he,Cheng Yu-ping,Xing Lu-juan,Zhou Guang-hong,Zhang Wan-gang

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference45 articles.

1. Applications of ultrasound in food technology: processing, preservation and extraction;Chemat;Ultrason. Sonochem.,2011

2. Applications of ultrasound in analysis, processing and quality control of food: a review;Awad;Food Res. Int.,2012

3. Structural and functional changes in ultrasonicated bovine serum albumin solutions;Gulseren;Ultrason. Sonochem.,2007

4. Effects of low frequency ultrasound on properties of restructured beef rolls;Vimini;J. Food Sci.,1983

5. Use of high-intensity ultrasound to improve functional properties of batter suspensions prepared from pse-like chicken breast meat;Li;Food Bioprocess Technol.,2014

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