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Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment.
Peng, Zeyu; Zhu, Mingming; Zhang, Juan; Zhao, Shengming; He, Hongju; Kang, Zhuangli; Ma, Hanjun; Xu, Baocheng.
Afiliação
  • Peng Z; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Zhu M; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang 453003, China; National Pork Proces
  • Zhang J; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Zhao S; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • He H; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Kang Z; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Ma H; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Xu B; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China.
Food Chem ; 343: 128412, 2021 May 01.
Article em En | MEDLINE | ID: mdl-33268166
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Músculos do Dorso / Carne de Porco / Proteínas Musculares Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Músculos do Dorso / Carne de Porco / Proteínas Musculares Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article