Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris

Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis

(2019) Feng Ming Chian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional evaluation of Japanese abalone (Haliotis discus hannai Ino) muscle: Mineral content, amino acid profile and protein digestibility

(2019) Linfan Shi et al.   FOOD RESEARCH INTERNATIONAL

Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility

(2018) Xiaojie Zhu et al.   MEAT SCIENCE

Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai )

(2018) Xiuping Dong et al.   JOURNAL OF TEXTURE STUDIES

Ultrasound and meat quality: A Review

(2018) Alma Delia Alarcon-Rojo et al.   ULTRASONICS SONOCHEMISTRY

Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)

(2017) Yamira Cepero-Betancourt et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

(2016) Yun-Kyung Lee et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Power ultrasound in meat processing

(2015) A.D. Alarcon-Rojo et al.   MEAT SCIENCE

Effects of Rigor Status during High-Pressure Processing on the Physical Qualities of Farm-Raised Abalone (Haliotis rufescens)

(2014) Brianna H. Hughes et al.   JOURNAL OF FOOD SCIENCE

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Why is Abalone So Chewy? Structural Characterization and Relationship to Textural Attributes

(2013) Sofia Kihlman Øiseth et al.   JOURNAL OF SHELLFISH RESEARCH

Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries

(2013) Lovedeep Kaur et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Thermal and Ultrasonic Treatment on Amino Acid Composition, Radical Scavenging and Reducing Potential of Hydrolysates Obtained from Simulated Gastrointestinal Digestion of Cowpea Proteins

(2013) Joycelyn K. Quansah et al.   PLANT FOODS FOR HUMAN NUTRITION

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus)

(2011) Beiwei Zhu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Paramyosin of the disc abalone Haliotis discus discus: Identification as a new allergen and cross-reactivity with tropomyosin

(2010) Midori Suzuki et al.   FOOD CHEMISTRY

PCR-SSCP method for genetic differentiation of canned abalone and commercial gastropods in the Mexican retail market

(2010) Fernando Aranceta-Garza et al.   FOOD CONTROL

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

(2009) Hai-Jun Chang et al.   Food and Bioprocess Technology

Injection of marinade with actinidin increases tenderness of porcineM. biceps femorisand affects myofibrils and connective tissue

(2009) Mette Christensen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical Factors of Abalone Quality: A Review

(2008) Malcolm R. Brown et al.   JOURNAL OF SHELLFISH RESEARCH