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Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing.
Yang, Huijuan; Tao, Fei; Cao, Guangtian; Han, Minyi; Xu, Xinglian; Zhou, Guanghong; Shen, Qing.
Afiliación
  • Yang H; 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 C
  • Tao F; Institute of Standardization, China Jiliang University, Hangzhou 310018, PR China.
  • Cao G; Institute of Standardization, China Jiliang University, Hangzhou 310018, PR China.
  • Han M; 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 S
  • Xu X; 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 S
  • Zhou G; 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 S
  • Shen Q; 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.
Meat Sci ; 176: 108439, 2021 Jun.
Article en En | MEDLINE | ID: mdl-33740608
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Presión / Manipulación de Alimentos / Productos de la Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Presión / Manipulación de Alimentos / Productos de la Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article