Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions
Backgrounds Innovative food processing technologies including ultrasound, microwave and
high-pressure treatment have been widely applied for preservation and valorization of …
high-pressure treatment have been widely applied for preservation and valorization of …
Impact of different microwave treatments on food texture
N Kutlu, R Pandiselvam, I Saka… - Journal of Texture …, 2022 - Wiley Online Library
Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …
type microwave ovens at present. Microwaves cause molecular movement by the migration …
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A …
Meat processing represents an inevitable part of meat and meat products preparation for
human consumption. Both thermal and non-thermal processing techniques, both …
human consumption. Both thermal and non-thermal processing techniques, both …
Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties
C Xia, P Wen, Y Yuan, X Yu, Y Chen, H Xu, G Cui… - RSC …, 2021 - pubs.rsc.org
Beef is rich in nutrients and is one of the most important ingredients in the world. But in the
process of cooking and heating, the nutrients of beef will change to varying degrees. How …
process of cooking and heating, the nutrients of beef will change to varying degrees. How …
Novel technologies for flavor formation in the processing of meat products: A review
J Xu, M Zhang, Y Wang, B Bhandari - Food Reviews International, 2023 - Taylor & Francis
Flavor is considered the most important attribute that affects the acceptability of meat
products by consumers. The thermal processing is a major contributor to the formation of …
products by consumers. The thermal processing is a major contributor to the formation of …
Analysis of the relationship between heterocyclic amines and the oxidation and thermal decomposition of protein using the dry heated soy protein isolate system
J Xi, Y Chen - LWT, 2021 - Elsevier
This study evaluated the relationship between the formation of heterocyclic amines (HAs)
during the dry heat treatment of soy protein isolate (SPI) and the changes in the physical and …
during the dry heat treatment of soy protein isolate (SPI) and the changes in the physical and …
[HTML][HTML] Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process
H Chang, Y Wang, Q Xia, D Pan, J He, H Zhang, J Cao - Poultry science, 2021 - Elsevier
Sugar-smoking contributes to improving flavor attributes of meat products. However, there is
rather limited information concerning the relationship between sugar-smoking process …
rather limited information concerning the relationship between sugar-smoking process …
Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage
Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies,
such as earthquakes, flash floods and the current global Covid-19 lockdown. However …
such as earthquakes, flash floods and the current global Covid-19 lockdown. However …
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 …
Monitoring thermal treatments applied to meat using traditional methods and spectroscopic techniques: A review of advances over the last decade
Thermal treatments are often applied during processing or preparation of muscle foods
aiming to both improve the palatability and organoleptic properties and to ensure the safety …
aiming to both improve the palatability and organoleptic properties and to ensure the safety …