...
机译:通过高压加工通过调制二次和叔蛋白结构减少脂肪降盐肉面糊的稳定性改善
Institute of Standardization China Jiliang University Hangzhou 310018 PR China Synergetic Innovative Center of Food Safety and Nutrition Key Laboratory of Meat Processing and Quality Control Ministry of Education Key Laboratory of Animal Products Processing Ministry of Agriculture Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Ministry of Agriculture Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 PR China;
Institute of Standardization China Jiliang University Hangzhou 310018 PR China;
Institute of Standardization China Jiliang University Hangzhou 310018 PR China;
Synergetic Innovative Center of Food Safety and Nutrition Key Laboratory of Meat Processing and Quality Control Ministry of Education Key Laboratory of Animal Products Processing Ministry of Agriculture Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Ministry of Agriculture Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 PR China;
Synergetic Innovative Center of Food Safety and Nutrition Key Laboratory of Meat Processing and Quality Control Ministry of Education Key Laboratory of Animal Products Processing Ministry of Agriculture Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Ministry of Agriculture Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 PR China;
Synergetic Innovative Center of Food Safety and Nutrition Key Laboratory of Meat Processing and Quality Control Ministry of Education Key Laboratory of Animal Products Processing Ministry of Agriculture Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Ministry of Agriculture Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 PR China;
Collaborative Innovation Center of Seafood Deep Processing Zhejiang Province Joint Key Laboratory of Aquatic Products Processing Institute of Seafood Institute of Seafood Zhejiang Gongshang University Hangzhou PR China;
Emulsion-type sausages; Reduced-fat; Reduced-salt; High pressure processing; Myofibrillar proteins; Protein structures;
机译:高压处理改变了水的分配,从而可以生产低脂和低盐的猪肉香肠
机译:低频超声开发silver鱼肉糊的减盐凝胶:对颜色,质地,蒸煮损失和微观结构的影响
机译:双乳液(W-1 / O / W-2)的影响含有包封的默里群Koenigii浆果提取氧化稳定性减肥肉面糊的质量特性
机译:使用具有PSSM配置文件和高级三级分类器的支持向量机预测蛋白质二级结构
机译:盐含量和用非肉类蛋白质稳定的预乳化脂肪对肉糊的流变行为,质地和微结构的影响。
机译:超声处理对低盐鸡胸肉面糊功能特性的影响
机译:添加核桃仁的肉糊的高压加工