Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Y Jia, L Hu, R Liu, W Yang, I Khalifa, J Bi, Y Li… - Innovative Food Science …, 2024 - Elsevier
Central kitchen engineering for industrial production of prepared dishes is gaining
prominence in response to urbanization, socioeconomic shifts, evolving family structures …
prominence in response to urbanization, socioeconomic shifts, evolving family structures …
Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges
S Zhao, J Wu, Z Guo, D Wang, J Chen, Q Liu… - Journal of Stored …, 2024 - Elsevier
Refrigeration and freezing technologies are widely used to maintain the quality and safety of
food. However, some traditional methods often result in the loss of cellular structural …
food. However, some traditional methods often result in the loss of cellular structural …
Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams
Impact of high-pressure processing (HP-P) on hemolymph and lipid globular structures of
the edible portion (EP) of blood clams (BC) was investigated. HP-P above 400 MPa …
the edible portion (EP) of blood clams (BC) was investigated. HP-P above 400 MPa …
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
W Wang, H Lin, W Guan, Y Song, X He, D Zhang - Food Chemistry, 2024 - Elsevier
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
[HTML][HTML] Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure
X Yang, K Mao, Y Sang, G Tian, X Liu, N Mao, M Huo… - LWT, 2023 - Elsevier
To make the most of citrus residues, Pickering emulsions containing bergamot oil and
medium chain triglyceride were formulated using insoluble citrus dietary fiber (ICDF) …
medium chain triglyceride were formulated using insoluble citrus dietary fiber (ICDF) …
Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during …
C Zhu, X Zeng, L Chen, M Liu, M Zheng, J Liu, H Liu - Food Chemistry, 2024 - Elsevier
Ultra-high pressure (UHP) and magnetic field (MF) are emerging food preservation
technologies, but the research on the effects of combined treatment (UHP-MF) on aquatic …
technologies, but the research on the effects of combined treatment (UHP-MF) on aquatic …
Using multi-modal spectroscopy technology and microscopic analysis to explore the regulation of ultra-high pressure heat-assisted treatment on the texture of ready-to …
N Li, Z Tan, R Ma, Y Song, R Liu, J Zhao, N Qin, Y Li… - Food Chemistry, 2025 - Elsevier
This study employed multi-modal spectroscopy technology and microscopic analysis to
investigate the effects of various treatments on the texture of ready-to-eat (RTE) shrimps …
investigate the effects of various treatments on the texture of ready-to-eat (RTE) shrimps …
Effects of high hydrostatic pressure on peelability and quality of crayfish(Procambarus clarkii)
LW Shen, WX Qiu, L Du, M Zhou, Y Qiao… - Journal of the …, 2024 - Wiley Online Library
BACKGROUND Peeling of crayfish is a very important process in production. Crayfish
peeling by machine can increase production efficiency and enhance safety in the production …
peeling by machine can increase production efficiency and enhance safety in the production …
Improving the microbiological safety and quality of aquatic products using nonthermal processing
Y Xie, J Zhang, P Zhang, JM Regenstein… - … Reviews in Food …, 2024 - Wiley Online Library
Spoilage and deterioration of aquatic products during storage are inevitable, posing
significant challenges to their suitability for consumption and the sustainability of the aquatic …
significant challenges to their suitability for consumption and the sustainability of the aquatic …
Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure …
L Tong, H Tang, J Chen, S Sang, R Liang… - Frontiers in …, 2022 - frontiersin.org
To explore the potential application of static magnetic field (SMF) treatment in marine fish
preservation, the sea bass (Lateolabrax japonicus) was exposed to SMF (5 mT) and its …
preservation, the sea bass (Lateolabrax japonicus) was exposed to SMF (5 mT) and its …