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50 积分 2025-10-22 加入
Carrageenan impact on digestive proteolysis of meat proteins in meatballs or soluble hydrolyzed collagen
7天前
已完结
Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology
1个月前
已完结
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC-MS/MS
1个月前
已完结
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
2个月前
已完结
Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition
2个月前
已完结
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
3个月前
已完结
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
3个月前
已完结
A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage
4个月前
已完结
Comprehensive evaluation of reheating methods on pork meatballs: Focusing on physicochemical properties, flavor profiles and their impact on eating quality
5个月前
已完结
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
10个月前
已完结
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