The impact of slaughtering methods on physicochemical characterization of sheep myoglobin
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the Iranian Chemical Society"
DOI: 10.1007/s13738-018-1509-6
Abstract: AbstractRecent data showed that the consumption of halal meat is increasing around the world. However, little is known about the physiochemical and digestive properties of meat prepared by this method. The aim of this study… read more here.
Keywords: antioxidant activity; slaughtering methods; physicochemical characterization; characterization sheep ... See more keywords
Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis
Sign Up to like & getrecommendations! Published in 2021 at "Drying Technology"
DOI: 10.1080/07373937.2020.1870488
Abstract: Crisp yam chips were produced using hot air drying (AD), vacuum drying (VD), freeze drying (FD), and explosion puffing drying (EPD). As a result, the reducing sugar, total polyphenol and vitamin C ... read more here.
Keywords: explosion puffing; comparison explosion; methods physicochemical; puffing drying ... See more keywords