Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110359
Abstract: Abstract For prolonging the shelf life of spiced beef during cold storage without destroying quality characteristics, ultrasonic-assisted cooking was applied in current study. Total viable count (TVC), the thiobarbituric acid reactive substances (TBARS), total volatile… read more here.
Keywords: beef cold; assisted cooking; cold storage; spiced beef ... See more keywords
Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef.
Sign Up to like & getrecommendations! Published in 2018 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2018.04.005
Abstract: The objective of this study was to assess the effects of ultrasonic assisted cooking on the chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W, 800 W and 1000 W (frequency of… read more here.
Keywords: beef; spiced beef; flavor; chemical profiles ... See more keywords