Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.154
Abstract: The post-thawing quality, metabolite profile and amino acid oxidation of frozen pork tenderloin following the use of a high-voltage electrostatic field (HVEF) were investigated in this study. There were not significant differences of pH for… read more here.
Keywords: pork; thawed pork; hvef; pork tenderloin ... See more keywords
The effect of high voltage electrostatic field (HVEF) treatment on bonding interphase characteristics among different wood sections of Masson pine (Pinus massoniana Lamb.)
Sign Up to like & getrecommendations! Published in 2018 at "Holzforschung"
DOI: 10.1515/hf-2017-0168
Abstract: Abstract High voltage electrostatic field (HVEF) treatment has been investigated as an optimization method for enhancing the bonding performance of wood via increasing its polarization degree and improvement of the penetration of phenol formaldehyde (PF)… read more here.
Keywords: high voltage; hvef; spectroscopy; hvef treatment ... See more keywords