...
机译:即食高压热处理鸭胸肉的颜色,质地和食品安全性的改善
Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control,Minist Agr,Key L, Nanjing 210095, Jiangsu, Peoples R China|Islamia Univ Bahawalpur, Univ Coll Agr & Environm Sci, Dept Food Sci & Technol, Bahawalpur 63100, Pakistan;
Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control,Minist Agr,Key L, Nanjing 210095, Jiangsu, Peoples R China|Univ Vet & Anim Sci, Dept Meat Sci & Technol, Lahore, Pakistan;
Zhejiang Acad Agr Sci, Dept Food Sci & Technol, Hangzhou 310021, Zhejiang, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control,Minist Agr,Key L, Nanjing 210095, Jiangsu, Peoples R China|Sindh Agr Univ, Fac Anim Husb & Vet Sci, Dept Vet Microbiol, Tandojam 70060, Pakistan;
Islamia Univ Bahawalpur, Univ Coll Agr & Environm Sci, Dept Food Sci & Technol, Bahawalpur 63100, Pakistan;
Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control,Minist Agr,Key L, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control,Minist Agr,Key L, Nanjing 210095, Jiangsu, Peoples R China;
High-pressure processing; Duck meat; Protein oxidation; Lipid oxidation; Meat texture; NMR;
机译:使用高压加热工艺可提高即食咸鸭肉产品的质地,产量和安全性。
机译:电子束辐照和抗菌剂对即食火鸡胸脯肉挥发物,颜色和质地的影响
机译:使用乳酸钙和热激处理可改善储存的即食胡萝卜的质地
机译:生化试验的概念证明,用于区分热处理和非热处理食品的生物化学试验
机译:使用纳米流体和激光纹理表面改善沸腾热传递
机译:STARTEC决策支持工具,可在高级即食食品的生产中更好地在食品安全,质量,营养和成本之间进行权衡
机译:高压在食品加工中的应用:食品蛋白质和热诱导凝胶的纹理比较。