Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129031
Abstract: The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that… read more here.
Keywords: properties wooden; high intensity; intensity ultrasound; hiu ... See more keywords
Bacteriostatic effects of high-intensity ultrasonic treatment on Bacillus subtilis vegetative cells.
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DOI: 10.1016/j.ultsonch.2021.105862
Abstract: The bacteriostatic effects of high-intensity ultrasonic treatment (HIU) on Bacillus subtilis vegetative cells were evaluated, and the related mechanisms were explored using quantitative proteomics. The bacteriostatic effect of HIU on B. subtilis was proportional to… read more here.
Keywords: effects high; bacteriostatic effects; high intensity; treatment ... See more keywords
Modifying the physical properties of butter using high-intensity ultrasound.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of dairy science"
DOI: 10.3168/jds.2018-15075
Abstract: The physical qualities of butter are affected by the physical properties of the cream used to make it. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physical… read more here.
Keywords: physical properties; high intensity; butter; hiu ... See more keywords