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Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham.
Zhou, Chang-Yu; Xia, Qiang; He, Jun; Sun, Yang-Ying; Dang, Ya-Li; Zhou, Guang-Hong; Geng, Fang; Pan, Dao-Dong; Cao, Jin-Xuan.
Afiliación
  • Zhou CY; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China. Electronic address: z
  • Xia Q; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China.
  • He J; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China.
  • Sun YY; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China.
  • Dang YL; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China.
  • Zhou GH; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Geng F; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, PR China.
  • Pan DD; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China. Electronic address: d
  • Cao JX; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: caojinxuan@nbu.edu.cn.
Food Chem ; 388: 133059, 2022 Sep 15.
Article en En | MEDLINE | ID: mdl-35483294
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne de Cerdo / Productos de la Carne Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne de Cerdo / Productos de la Carne Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido