This review provides current information on the analytical methods used to identify food
adulteration in the six most adulterated food categories: animal origin and seafood, oils and …

Formation of thaw loss cannot generally be avoided when meat is frozen and then thawed.
Explanations have mainly focused on the damage to muscle fibers resulting from ice …

Abstract Changes in quality, protein structure and oxidative reactions of quick-frozen pork
patties (after− 30° C, 30 min), which were frozen at− 8° C,− 18° C,− 25° C,− 8/− 18° C (stored …

In this review we focus on the technology associated with low-field NMR. We present the
current state-of-the-art in low-field NMR hardware and experiments, considering general …

The change in quality of quick-frozen patties containing different amounts of added fat (0%,
5%, 10%, 15%, and 20%) under different freeze-thaw (FT) cycles (a FT cycle was performed …

Instant sea cucumber has become one popular product due to its convenience to eat,
favourable taste and minimal loss of nutrients and bioactive components. However, there …

This paper overviews the biophysical methods developed to gain access to meat structure
information. The meat industry needs reliable meat quality information throughout the …

With the ever-increasing changes and growing scientific output in the field of food safety, it
has become imperative to measure, analyze, characterize and compare existing …

Low field NMR T 2 transverse relaxation measurements were performed on muscle samples
from sixty hake (Merluccius merluccius, L.). Fish fillets from hake stored in ice for 3 and 14 …

The study aims to use thermal processing to enhance sodium release from surimi matrix
during oral processing and therefore improve the saltiness perception. Surimi gels were …