Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels

(2018) Siwen Xue et al.   FOOD CHEMISTRY

Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

(2017) Guoliang Jia et al.   Innovative Food Science & Emerging Technologies

Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin

(2017) Guoliang Jia et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure on fish meat quality – A review

(2017) Fabiano Alves de Oliveira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of high pressure on the functional properties of pork myofibrillar proteins

(2016) Alberto Grossi et al.   FOOD CHEMISTRY

High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage

(2016) Binh Q. Truong et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage

(2015) Ashok Chouhan et al.   Innovative Food Science & Emerging Technologies

Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature

(2015) Alexandros Ch. Stratakos et al.   Innovative Food Science & Emerging Technologies

High pressure/thermal combinations on texture and water holding capacity of chicken batters

(2015) Haibo Zheng et al.   Innovative Food Science & Emerging Technologies

Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

(2014) Weiming Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties

(2013) Alberto Grossi et al.   Innovative Food Science & Emerging Technologies

Raman spectroscopy of proteins: a review

(2013) A. Rygula et al.   JOURNAL OF RAMAN SPECTROSCOPY

High hydrostatic pressure/temperature modeling of frankfurter batters

(2013) Filip Tintchev et al.   MEAT SCIENCE

High pressure processing of fresh meat — Is it worth it?

(2013) Hanjun Ma et al.   MEAT SCIENCE

High pressure induced changes in beef muscle proteome: Correlation with quality parameters

(2013) Begonya Marcos et al.   MEAT SCIENCE

High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

(2012) Alberto Grossi et al.   FOOD CHEMISTRY

Quality considerations with high pressure processing of fresh and value added meat products

(2012) Bajo Bajovic et al.   MEAT SCIENCE

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

(2010) Sandie M. Møller et al.   MEAT SCIENCE

Production of a Recombinant Type 1 Antifreeze Protein Analogue byL.lactisand Its Applications on Frozen Meat and Frozen Dough

(2009) Chuan-Mei Yeh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY