Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration-Reference-Cited by-同舟云学术

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Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

Published:2016-06 Issue: Volume:35 Page:36-44
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Kang Da-cheng,Wang An-ran,Zhou Guang-hong,Zhang Wan-gang,Xu Shi-ming,Guo Guang-ping

Funder

Twelfth Five Issues of Rural Areas of People's Republic of China

Fundamental Research Funds for the Central Universities

Jiangsu Postgraduate Scientific Research and Innovation Projects

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference49 articles.

1. Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product;Akkose;Meat Science,2014

2. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

3. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

4. Accelerated processing of dry-cured ham. Part 1. Viability of the use of brine thawing/salting operation;Barat;Meat Science,2006

5. Sonochemistry — From research laboratories to industrial-plants;Berlan;Ultrasonics,1992

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1. Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds;Meat Science;2024-11

2. Mitigation of mechanical damage and protein deterioration in giant river prawn (Macrobrachium rosenbergii) by multi-frequency ultrasound-assisted immersion freezing;Food Chemistry;2024-11

3. Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure;Ultrasonics Sonochemistry;2024-11

4. Ultrasound-induced modifications of beef flavor characteristics during postmortem aging;Ultrasonics Sonochemistry;2024-08

5. Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying;Ultrasonics Sonochemistry;2024-08

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