Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.
Sign Up to like & getrecommendations! Published in 2019 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2019.104830
Abstract: Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal… read more here.
Keywords: water; meat emulsions; basic electrolyzed; nacl reduction ... See more keywords
Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins
Sign Up to like & getrecommendations! Published in 2020 at "Ultrasonics Sonochemistry"
DOI: 10.1016/j.ultsonch.2020.105364
Abstract: Highlights • Novel ultrasound-assisted basic electrolyzed water (BEW) extraction was established.• Ultrasound-assisted BEW successfully extracted marine Antarctic krill proteins.• Ultrasound-assisted BEW protected the active groups of proteins from oxidation.• Ultrasound-assisted BEW improved structural properties of… read more here.
Keywords: assisted basic; bew; ultrasound assisted; antarctic krill ... See more keywords