Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages-Reference-Cited by-同舟云学术

Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages

Published:2020-10 Issue: Volume:67 Page:105161
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

de Lima Alves Larissa,Donadel Jossiê Zamperetti,Athayde Dirceu Rodrigues,da Silva Marianna Stefanello,Klein Bruna,Fagundes Mariane Bittencourt,de Menezes Cristiano Ragagnin,Barin Juliano Smanioto,Campagnol Paulo Cezar Bastianello,Wagner Roger,Cichoski Alexandre José

Funder

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃ³gico

Universidade Federal do Rio Grande do Sul

FundaÃ§Ã£o de Amparo Ã Pesquisa do Estado do Rio Grande do Sul

CoordenaÃ§Ã£o de AperfeiÃ§oamento de Pessoal de NÃvel Superior

Publisher

Elsevier BV

Subject

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

Reference88 articles.

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4. Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform cooling;Flores;Food Res. Int.,2018

5. Ultrasound: a promising technology to improve the technological quality of meat emulsion;Cichoski;Meat Sci.,2019

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