Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters.
Gel properties
High pressure
Low-field NMR
Pork batters
Rheological properties
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Aug 2021
Aug 2021
Historique:
revised:
07
01
2021
accepted:
23
02
2021
entrez:
23
7
2021
pubmed:
24
7
2021
medline:
24
7
2021
Statut:
ppublish
Résumé
The effects of high pressure (100-500 MPa) and heated (80 °C, 25 min) combinations on gel properties, rheological characteristic and water distribution of pork batters were investigated. Compared to the only-heat, the cooking yield,
Identifiants
pubmed: 34294987
doi: 10.1007/s13197-021-05051-2
pii: 5051
pmc: PMC8249663
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3243-3249Informations de copyright
© Association of Food Scientists & Technologists (India) 2021.
Déclaration de conflit d'intérêts
Conflict of interestThe authors (Zhuang-li Kang, Fei Lu, Yan-ping Li, Chun-yan Wang) declare that there are no financial interests or personal relationships that will influence the work reported in this paper.
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