Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Huazhen CAI"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 13, Pp 63-70 (2022)
In order to avoid the adverse effects of high-temperature sterilization on stewed beef and explore the feasibility of green low-temperature treatment in ensuring the safety and good quality of stewed beef, taking the total number of colonies, TVB-N,
Externí odkaz:
https://doaj.org/article/48441b231f054af1a4b2eaf35732103a
Publikováno v:
Foods, Vol 11, Iss 24, p 4063 (2022)
The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling los
Externí odkaz:
https://doaj.org/article/a3f2add1a0d145358a8c7c02c61d1963
Publikováno v:
J Food Sci Technol
The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L*, a*, b*), texture (hardness, springiness, chewiness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fb1cb5342ec41952e9e88d994908a93
https://doi.org/10.1007/s13197-021-05060-1
https://doi.org/10.1007/s13197-021-05060-1
Publikováno v:
Food Science and Technology International. :108201322211505
Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythrit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fd56d2b48902d6745b1f471c364dd22
https://doi.org/10.1177/10820132221150534
https://doi.org/10.1177/10820132221150534