Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork.
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DOI: 10.1016/j.foodchem.2022.132872
Abstract: This study aimed to investigate the effects of standing curing (SC), tumbling curing (TC), vacuum tumbling curing (VTC) and ultrasonic-assisted curing (UAC) on the edible quality of black pork and property of myofibrillar proteins (MPs)… read more here.
Keywords: pork; edible quality; curing methods; black pork ... See more keywords
Further Interpretation of the Volatile, Microbial Community and Edible Quality of Fresh Fermented Rice Noodles with Different Selected Strains
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DOI: 10.3390/foods12050961
Abstract: Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). The effects of selected strains (Limosilactobacillus fermentum, Lactoplantibacillus plantarum, Lactococcus lactis and Saccharomyces cerevisiae) on the edible quality, microbial community, and… read more here.
Keywords: fermented rice; rice noodles; fresh fermented; saccharomyces cerevisiae ... See more keywords
Edible Quality Analysis of Different Areca Nuts: Compositions, Texture Characteristics and Flavor Release Behaviors
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DOI: 10.3390/foods12091749
Abstract: The areca nut is one of the most important cash crops in the tropics and has substantial economic value. However, the research information about the edible quality of different areca nuts is still insufficient. This… read more here.
Keywords: areca nuts; areca; texture characteristics; characteristics flavor ... See more keywords