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The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham.
Zhou, Chang-Yu; Pan, Dao-Dong; Sun, Yang-Ying; Li, Chun-Bao; Xu, Xing-Lian; Cao, Jin-Xuan; Zhou, Guang-Hong.
Afiliación
  • Zhou CY; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China.
  • Pan DD; Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China.
  • Sun YY; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China.
  • Li CB; Food Science and Nutrition Department, Nanjing Normal University, Nanjing, PR China.
  • Xu XL; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China.
  • Cao JX; Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China.
  • Zhou GH; Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China.
J Sci Food Agric ; 98(9): 3563-3570, 2018 Jul.
Article en En | MEDLINE | ID: mdl-29315583
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Porcinos / Temperatura / Culinaria / Carne / Proteínas Musculares / Miofibrillas Límite: Animals País/Región como asunto: Asia Idioma: En Revista: J Sci Food Agric Año: 2018 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Porcinos / Temperatura / Culinaria / Carne / Proteínas Musculares / Miofibrillas Límite: Animals País/Región como asunto: Asia Idioma: En Revista: J Sci Food Agric Año: 2018 Tipo del documento: Article