Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork

Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose

(2021) Dandan Da et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

(2021) Shuai Jiang et al.   FOOD CHEMISTRY

The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins

(2021) Juanjuan Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

(2020) Chunyan Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

(2020) Hong Chang et al.   POULTRY SCIENCE

Changes of the flavor substances and protein degradation of black carp ( Mylopharyngodon piceus ) pickled products during steaming

(2020) Yixin Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

(2019) Zuhaib F. Bhat et al.   FOOD RESEARCH INTERNATIONAL

Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham

(2018) Kiyoung Jeong et al.   MEAT SCIENCE

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

(2018) Elisa Dominguez-Hernandez et al.   MEAT SCIENCE

Cooking method effect on Warner-Bratzler shear force of different beef muscles

(2018) Romina Fabre et al.   MEAT SCIENCE

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

(2018) Jing He et al.   RSC Advances

Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber

(2017) Xinbo Zhuang et al.   FOOD RESEARCH INTERNATIONAL

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

(2016) N. Martínez-Onandi et al.   MEAT SCIENCE

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

(2015) Shota Tanimoto et al.   FISHERIES SCIENCE

Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

(2015) B. I. Zielbauer et al.   Food Biophysics

The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

(2015) Yingqiu Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products

(2014) P. Díaz et al.   MEAT SCIENCE

Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

(2013) B. Ramos et al.   Innovative Food Science & Emerging Technologies

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants

(2012) A. Promeyrat et al.   FOOD CHEMISTRY

Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

(2010) Feng Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of protein aggregation in cooked meat

(2009) A. Promeyrat et al.   FOOD CHEMISTRY

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE

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