Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters
Author:
Funder
National Research Initiative
USDA Cooperative State Research, Education and Extension Service
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. Functionality of muscle constituents in the processing of comminuted meat-products;Acton;CRC Critical Reviews in Food Science and Nutrition,1983
2. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils;Ambrosiadis;International Journal of Food Science and Technology,1996
3. Connective Tissue in Meat and Meat products;Bailey,1989
4. Effect of heating rate on meat batter stability, texture and gelation;Barbut;Journal of Food Science,1990
5. Substituting olive oil for pork backfat affects quality of low-fat frankfurters;Bloukas;Journal of Food Science,1993
Cited by 41 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. Recent insights into bonding technologies in restructured meat production: A review;Food Chemistry: X;2024-10
2. Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks;Meat Science;2024-10
3. Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds;Foods;2024-04-13
4. Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods;Foods;2024-03-28
5. Advances in Innovative and Emerging Technologies in Food Processing;Advances in Environmental Engineering and Green Technologies;2023-10-27
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3