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Published in 2021 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-021-00966-0
Abstract: Five thawing methods such as flow water thawing, ultrasonic flowing water thawing, air thawing, microwave thawing and low temperature thawing were used, and the physical, chemical properties and structure of mackerels after thawing were assessed.…
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Keywords:
low temperature;
water;
water thawing;
flow water ... See more keywords
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Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126375
Abstract: This study investigated the effects of thawing methods on the thermal stability and structure of myofibrillar protein (MP) from porcine longissimus dorsi. DSC was used to evaluate the thermal stability (Tmax, △H) of MP. FT-IR,…
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Keywords:
stability structure;
protein porcine;
structure;
thermal stability ... See more keywords
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Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15336
Abstract: This study examined the effects on conformation and oxidation of myofibrillar protein in largemouth bass by different thawing methods. The conventional thawing, microwave thawing, microwave (MVT) or ultrasound combined with vacuum thawing, microwave or far-infrared…
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Keywords:
protein;
oxidation;
conformation;
largemouth bass ... See more keywords
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Published in 2017 at "Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis"
DOI: 10.11118/actaun201765030815
Abstract: DOLEŽALOVÁ MARTINA, PTÁČEK MARTIN, STÁDNÍK LUDĚK, DUCHÁČEK JAROMÍR. 2017. Effect of Different Thawing Methods on Bull’s Semen Characteristics. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 65(3): 815–822. The aim of the study was to evaluate…
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Keywords:
different thawing;
semen characteristics;
incubation;
methods bull ... See more keywords