Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.06.013
Abstract: Abstract The effects of low voltage electrostatic field thawing (LVEFT) on the changes in physicochemical properties of myofibrillar proteins and the quality of thawed beef were investigated. Results showed that by applying LVEFT, thawing process… read more here.
Keywords: effects low; low voltage; field thawing; voltage electrostatic ... See more keywords
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111987
Abstract: Abstract The present study investigated the synergistic effects of low voltage electrostatic field combined with high humidity thawing (LHT) on the quality of pork steaks. Results indicated that LHT effectively maintained the colour stability of… read more here.
Keywords: low voltage; voltage electrostatic; electrostatic field; pork ... See more keywords
Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol
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DOI: 10.3390/foods11091322
Abstract: High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG),… read more here.
Keywords: high voltage; duck oils; fatty acids; voltage electrostatic ... See more keywords