Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003
2. Application of the central composite design and response surface methodology to the advanced treatment of olive oil processing wastewater using Fenton’s peroxidation;Ahmadi;Journal of Hazardous Materials,2005
3. Official Methods of Analysis;AOAC,1990
4. Meat cooking shrinkage: measurement of a new meat quality parameter;Barbera;Meat Science,2006
5. The influence of cooking technique and core temperature on results of a sensory analysis of pork – depending on the raw meat quality;Bejerholm;Food Quality and Preference,2004
Cited by 30 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. The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts;Foods;2023-09-17
2. Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish;Foods;2023-02-07
3. Introduction to emerging thermal food processes;Emerging Thermal Processes in the Food Industry;2023
4. Baking and roasting ovens in the food industry;High-Temperature Processing of Food Products;2023
5. Numerical modeling and experimental validation of meat burgers and vegetarian patties cooking process with an innovative IR laser system;Journal of Food Process Engineering;2022-06-14
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3