Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization
Sign Up to like & getrecommendations! Published in 2019 at "Food bioscience"
DOI: 10.1016/j.fbio.2019.100487
Abstract: Abstract Microorganism control and product quality (texture, sensory, lipid oxidation and carotenoids content) improvement of stewed pork with carrots pasteurized using ZnO nanoparticles combined with radio frequency (ZNCRF) were studied in comparison to conventional high… read more here.
Keywords: quality; improvement stewed; pork carrots; stewed pork ... See more keywords
1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.12.035
Abstract: Stewed pork-hock in soy sauce is a representative meat product in China. Its taste quality is highly related to primary and secondary metabolites. This study researched the effects of stewing points (0, 30, 60 and… read more here.
Keywords: stewed pork; soy sauce; pork hock; hock soy ... See more keywords