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Effect of different cooking methods on proton dynamics and physicochemical attributes in Spanish mackerel assessed by low-field NMR
ArticleAbstract: The states of protons within food items are highly related to their physical attributes. In this stuPalabras claves:Cooking methods, Lipid oxidation, Protein oxidation, Protons migration, Spanish mackerel, textureAutores:Cheng S., Lin R., Mingqian Tan, Sun S., Wang S., Wang Z., Yuan B.Fuentes:scopusInfluence of refrigerated storage on water status, protein oxidation, microstructure, and physicochemical qualities of atlantic mackerel (Scomber scombrus)
ArticleAbstract: Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of AtlanticPalabras claves:Atlantic mackerel, Microstructure, Secondary structure of protein, Water status and distributionAutores:Cheng S., Lin R., Mingqian Tan, Wang S., Zhu B.W.Fuentes:scopus