Effects of microwave-assisted freezing on the quality attributes of lamb meat-Reference-Cited by-同舟云学术

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Effects of microwave-assisted freezing on the quality attributes of lamb meat

Published:2022-11 Issue: Volume:143 Page:192-198
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Atani Saeed Hamzeh,Hamdami Nasser,Dalvi-Isfahan Mohsen,Soltanizadeh Nafiseh,Fallah-Joshaqani Saideh

Funder

Isfahan University of Technology

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference28 articles.

1. Effect of different freezing processes on the microstructure of Atlantic salmon(Salmo salar) fillets;Alizadeh;Innov. Food Sci. Emerg.,2007

2. Fractal analysis to characterize ruggedness changes in tapped agglomerated food powders;Barleita;J. Food Sci.,1993

3. Safety of frozen foods;Bremer,2004

4. Meat color;Castigliego,2012

5. Emerging techniques for assisting and accelerating food freezing processes -A review of recent research progresses;Cheng;Crit. Rev. Food Sci.,2017

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology;Foods;2024-09-03

2. Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle;Journal of Food Science;2024-08-19

3. Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors;Food Chemistry;2024-08

4. Fundamentals of freezing processes;Low-Temperature Processing of Food Products;2024

5. Freezing of meat, poultry, and seafoods;Low-Temperature Processing of Food Products;2024

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