Monitoring thermal and non-thermal treatments during processing of muscle foods: A comprehensive review of recent technological advances
Muscle food products play a vital role in human nutrition due to their sensory quality and
high nutritional value. One well-known challenge of such products is the high perishability …
high nutritional value. One well-known challenge of such products is the high perishability …
Detection of water variation in rosebuds during hot-air drying by LF-NMR and MRI
L Cui, Y Chen, M Li, T Liu, P Yang, L Guo… - Drying …, 2020 - Taylor & Francis
This study investigated drying kinetics and changes in water in rosebuds during hot air
drying at 40, 50, 60, and 70 C, using NMR and MRI technology to evaluate transverse …
drying at 40, 50, 60, and 70 C, using NMR and MRI technology to evaluate transverse …
[HTML][HTML] Volatile antimicrobial absorption in food gel depends on the food matrix characteristics
L Wang, V Fogliano, J Heising, E Meulenbroeks… - Food …, 2020 - Elsevier
The aim of this study was to investigate the influence of the food microstructure on the
release, absorption and partitioning of the volatile antimicrobials from antimicrobial …
release, absorption and partitioning of the volatile antimicrobials from antimicrobial …
[PDF][PDF] The impact of cooking of beef on the supply of heme and non-heme iron for humans
G Gandemer, V Scislowski, S Portanguen… - 2020 - sadil.ws
Red meat contains a high proportion of heme iron (HI) which is absorbed at a far higher
extent into the blood than the non-heme iron (NHI) found in plants. However, HI and NHI are …
extent into the blood than the non-heme iron (NHI) found in plants. However, HI and NHI are …