Effect of Sodium Chloride on the Properties of Ready-to-Eat Pressure-Induced Gel-Type Chicken Meat Products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Sodium Chloride on the Properties of Ready-to-Eat Pressure-Induced Gel-Type Chicken Meat Products

Published:2015-11-19 Issue:1 Volume:40 Page:e12299
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Guo Tianyue¹,Xue Siwen¹,Zou Yufeng¹,Han Minyi¹,Xu Xinglian¹,Zhou Guanghong¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; Key Laboratory of Animal Products Processing; Ministry of Agriculture; Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China

Funder

National Natural Science Foundation of China

China Agriculture Research System

China Ministry of Agriculture

Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12299/fullpdf

Reference60 articles.

1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng;Meat Sci.,2014

2. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;J. Mol. Struct.,1988

3. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl;Bak;Meat Sci.,2012

4. Reducing salt in processed meat products

5. Laser Raman light-scattering observations of conformational changes in myosin induced by inorganic salts;Barrett;Biophys. J.,1978

Cited by 9 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. Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors;Food Reviews International;2023-11-05

2. Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack;Journal of Food Process Engineering;2023-04-13

3. Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review;Comprehensive Reviews in Food Science and Food Safety;2022-04-27

4. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism;LWT;2021-07

5. Interactions of Fish Proteins and Volatile Flavor Compounds: Mechanisms, Affecting Factors and Analytical Methods;Mini-Reviews in Organic Chemistry;2021-04-22

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