Dielectric properties of chicken and fish muscle treated with microbial transglutaminase
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase;Ahhmed;Meat Science,2007
2. Roles of endogenous enzymes in surimi gelation;An;Trends in Food Science and Technology,1996
3. The effect of temperature (−5 to 130 C) and muscle fiber orientation on the dielectric properties of beef Semitendinosus muscle at radio frequency and microwave frequencies;Basaran-Akgul;Journal of Food Science,2008
4. Salt–starch interactions as evidenced by viscosity and dielectric property measurements;Bircan;Journal of Food Science,1998
5. Emulsion stability and water uptake ability of Chicken breast muscle proteins as affected by microbial transglutaminase;Carrascal;Journal of Food Science,2002
Cited by 32 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. Emerging non-invasive microwave and millimeter-wave imaging technologies for food inspection;Critical Reviews in Food Science and Nutrition;2024-07
2. Transglutaminases in meat and seafood bioprocessing;Transglutaminase;2024
3. Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation;Foods;2023-08-15
4. Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home;Innovative Food Science & Emerging Technologies;2023-06
5. Effect of heating temperature on electrical properties and gel properties of carp surimi;Journal of Food Process Engineering;2023-05-23
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