Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing-Reference-Cited by-同舟云学术

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Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

Published:2022-05-17 Issue:8 Volume:57 Page:5068-5077
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Li Junguang¹²³,Ma Xuyang¹²³,Zhang Jiawen¹²³,Wang Yu¹²³,Du Manting¹²³,Xiang Qisen¹²³,Wang Yuntao¹²³,Du Juan¹²³,Li Ke¹²³,Bai Yanhong¹²³^ORCID

Affiliation:

1. College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou 450001 PR China

2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou PR China

3. Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15815

Reference44 articles.

1. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

2. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment

3. Advances in application of ultrasound in food processing: A review

4. Kinetic approach to modeling the freezing porous media: Application to the food freezing

5. Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

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1. The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef;Foods;2024-05-17

2. Direct or indirect immersion freezing systems;Low-Temperature Processing of Food Products;2024

3. Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies;Journal of Agricultural and Food Chemistry;2023-11-10

4. Biofunctionalization of natural extracts, trends in biological activity and kinetic release;Advances in Colloid and Interface Science;2023-08

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