Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nucle...

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Vydáno v:Foods
Hlavní autoři: Sun, Shan, Wang, Siqi, Lin, Rong, Cheng, Shasha, Yuan, Biao, Wang, Zhixiang, Tan, Mingqian
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7142434/
https://ncbi.nlm.nih.gov/pubmed/32245181
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030364
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