Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)-Reference-Cited by-同舟云学术

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

Published:2019-07 Issue: Volume:55 Page:96-104
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Cai Luyun,Zhang Wendi,Cao Ailing,Cao Minjie,Li Jianrong

Funder

National Key R&D Program of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference37 articles.

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3. Effects of different thawing methods on the quality of chicken breast;Zhang;Int. J. Food Sci. Technol.,2017

4. Effect of freezing rate and microwave thawing on texture and microstructural properties of potato (solanum tuberosum);Phinney;J. Food Sci.,2017

5. Radio-frequency thawing of food products a computational study;Uyar;J. Food Eng.,2015

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