Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Published:2021-03 Issue: Volume:68 Page:102600
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Xie Yong,Zhou Kai,Chen Bo,Wang Yang,Nie Wen,Wu Sujuan,Wang Wu,Li Peijun,Xu Baocai

Funder

National Key R&D Program of China

Major science and Technology Program of Anhui

Central Universities of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Thermodynamic approach of meat freezing process;Castro-Giráldez;Innovative Food Science & Emerging Technologies,2014

2. Consumer perception of sensory qualities in muscle foods;Chambers;Food Technology,1993

3. Effect of freezing under electrostatic field on the quality of lamb meat;Dalvi-Isfahan;Innovative Food Science & Emerging Technologies,2016

4. Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef;Farouk;Meat Science,2004

5. The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and semitendinosus muscles;den Hertog-Meischke;Meat Science,1997

Cited by 46 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. Effect of low-frequency electric field assisted freezing on ice crystals of tilapia fish protein;Food Control;2024-12

2. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle;Food Chemistry;2024-10

3. Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution;Meat Science;2024-10

4. Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors;Food Chemistry;2024-08

5. Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality;Food Bioscience;2024-08

同舟云学术

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