Llwytho...
Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum
The present study aims to develop a novel process for improving the functional properties of beef. For this purpose, the effect of high-intensity ultrasound, alone and in combination with papain was investigated on pH, water-holding capacity (WHC), emulsion capacity and stability, cooking loss, and...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
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| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2018
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342815/ https://ncbi.nlm.nih.gov/pubmed/30728564 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3479-1 |
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