Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin-Reference-Cited by-同舟云学术

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Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

Published:2020-10-03 Issue:4 Volume:56 Page:1690-1702
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Xu Chunyan¹²,Wang Ying¹²,Pan Daodong¹²,Zhou Changyu¹²,He Jun¹²,Cao Jinxuan¹²^ORCID

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo315211China

2. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo315211China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14791

Reference57 articles.

1. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study

2. Hydrogen bonds between acidic protons from alkynes (C–H··· O) and amides (N–H··· O) and carbonyl oxygen atoms as acceptor partners;Baillargeon P.;Journal of Crystallography,2014

3. Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.

4. Texture profile analysis;Bourne M.C.;Food Technology,1978

5. Effect of Cooking Temperature and Time on the Shear Properties of Meat

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