Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi ) during wet heating-Reference-Cited by-同舟云学术

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Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi ) during wet heating

Published:2018-12-03 Issue:1 Volume:42 Page:e12932
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

He Shudong¹²³,Sun Xianbao²,Du Ming¹^ORCID,Chen Hui¹,Tan Mingqian¹,Sun Hanju²³^ORCID,Zhu Beiwei¹

Affiliation:

1. School of Food Science and Technology, National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian Liaoning PR China

2. School of Food and Biological Engineering; Hefei University of Technology; Hefei Anhui PR China

3. Anhui Province Key Laboratory of Functional Compound Seasoning; Anhui Qiangwang Seasoning Food Co., Ltd.; Jieshou Anhui PR China

Funder

China Postdoctoral Science Foundation

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12932/fullpdf

Reference40 articles.

1. The influence of cooking technique and core temperature on results of a sensory analysis of pork-depending on the raw meat quality;Bejerholm;Food Quality and Preference,2004

2. Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats;Benjakul;International Journal of Food Science and Technology,2008

3. Flavor compounds of beef broth as affected by cooking temperature;Cambero;Journal of Food Science,1992

4. Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: A review;Cheng;Comprehensive Reviews in Food Science and Food Safety,2014

5. Chemical, physical and sensory changes of small abalone meat during cooking;Chiou;Fisheries Science,2004

Cited by 15 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. Morphological Trait Correlations, Gonadal Development Characteristics and Pleopod Nutrient Compositions of the Whelk Volutharpa perryi perryi;Fishes;2024-02-11

2. Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*;Animal Science Papers and Reports;2023-12-01

3. LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking;Food Bioscience;2023-12

4. Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi;International Journal of Biological Macromolecules;2023-12

5. Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics;Foods;2023-11-24

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