Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water.

Wang, Huixin; Ding, Changjiang; Lu, Jingli; Bao, Yuting; Han, Bingyang; Zhang, Jie; Duan, Shanshan; Song, Zhiqing; Chen, Hao

Wang, Huixin; Ding, Changjiang; Lu, Jingli; Bao, Yuting; Han, Bingyang; Zhang, Jie; Duan, Shanshan; Song, Zhiqing; Chen, Hao.

Afiliación

Wang H; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Ding C; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Lu J; Electric Power College, Inner Mongolia University of Technology, Hohhot 010051, China.
Bao Y; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Han B; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Zhang J; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Duan S; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Song Z; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Chen H; College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.

Food Chem X ; 21: 101104, 2024 Mar 30.

Article en En | MEDLINE | ID: mdl-38229670

Palabras clave

Lipid oxidation; Plasma-activated water; Sterilization; Thawing rate; Water holding capacity

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Guideline Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China

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