Water distribution, physicochemical and microstructural properties of scallop adductors as affected by different drying methods

Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods

(2021) Shasha Cheng et al.   DRYING TECHNOLOGY

Effects of different drying methods on the quality and nonvolatile taste compounds of black carp

(2021) Haiyuan Huang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying

(2021) Zhizhuang Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts

(2021) Xin Zhang et al.   FOOD CHEMISTRY

Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach

(2021) Luis Vargas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage

(2021) Bing Liu et al.   ULTRASONICS SONOCHEMISTRY

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

(2020) De‐Yang Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors

(2020) Xiaole Sui et al.   DRYING TECHNOLOGY

Quality and protein degradation of golden pompano (Trachinotus blochii) fillets during four drying methods

(2020) Jiahui Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism

(2020) Bing Liu et al.   FOOD CHEMISTRY

The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp (Hypophthalmichthys molitrix) fillets during cold/hot air drying processing

(2020) Dawei Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

(2019) Małgorzata Starowicz et al.   FOOD REVIEWS INTERNATIONAL

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

(2019) Qilong Shi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

(2018) Avtar Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes

(2018) Yvan Llave et al.   Innovative Food Science & Emerging Technologies

Effect of drying temperature and presalting methods on the quality and N-nitrosamine formation of dried mud carp (Cirrhinus molitorella )

(2018) Ping Zeng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Emerging food drying technologies with energy-saving characteristics: A review

(2018) Kay Khaing Hnin et al.   DRYING TECHNOLOGY

Species identification of dried scallop adductor muscle ( yao zhu ) products sold on the market

(2017) Jing Wen et al.   FOOD CONTROL

Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin

(2017) Luyun Cai et al.   FOOD HYDROCOLLOIDS

A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber

(2015) Shaote Geng et al.   Analytical Methods

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

(2015) Min Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mechanistic understanding of case-hardening and texture development during drying of food materials

(2015) Tushar Gulati et al.   JOURNAL OF FOOD ENGINEERING

Determining the drying degree and quality of chicken jerky by LF-NMR

(2014) Miaoyun Li et al.   JOURNAL OF FOOD ENGINEERING

Mathematical modeling on thin-layer heat pump drying of yacon (Smallanthus sonchifolius) slices

(2013) Qilong Shi et al.   ENERGY CONVERSION AND MANAGEMENT

Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets

(2013) Jaime Ortiz et al.   FOOD CHEMISTRY

Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration

(2013) Yun Deng et al.   JOURNAL OF FOOD ENGINEERING

Trends in Processing Technologies for Dried Aquatic Products

(2011) Yingqiang Wang et al.   DRYING TECHNOLOGY

Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

(2011) Line Christensen et al.   MEAT SCIENCE

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Comparative study of DSC pattern, colour and texture of shrimps during heating

(2009) R. Schubring   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY