Mostrando 4 resultados de: 4
Subtipo de publicación
Article(4)
Publisher
Journal of Food Processing and Preservation(2)
International Journal of Food Engineering(1)
Journal of Food Measurement and Characterization(1)
Área temáticas
Química analítica(2)
Tecnología de las bebidas(2)
Alimentación y bebidas(1)
Educación de adultos(1)
Fisiología y materias afines(1)
Origen
scopus(4)
A non-invasive method based on low-field NMR to analyze the quality changes in caviar from hybrid sturgeon (Huso dauricus, Acipenser schrenckiid)
ArticleAbstract: A noninvasive LF-NMR method was developed to monitor proton dynamics on caviar stored at −4°C for 11Palabras claves:Autores:Cheng S., Huang L., Kamal T., Li Y., Lin Z., Mingqian Tan, Qi L., Song Y., Xia K., Zhu B.W.Fuentes:scopusNon-destructive analysis of caviar compositions using low-field nuclear magnetic resonance technique
ArticleAbstract: Caviar is one of the most popular and expensive animal products in world trade. Water, fat and protePalabras claves:Caviar, LF-NMR, Non-invasive analysis, Partial least-squares regression, Principal Component AnalysisAutores:Cheng S., Huang L., Mingqian Tan, Song Y., Xia K., Xu X., Zhu B.W.Fuentes:scopusWater Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
ArticleAbstract: Turbot is a valuable commercial species because of its high nutrition content. Water bkp_redistributPalabras claves:Cooking, Low-field NMR, MRI, turbot, water dynamicsAutores:Huang L., Mingqian Tan, Song Y., Wang H., Xia K., Xu W., Zang X., Zhu B.W., Zu Y.Fuentes:scopusWater dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
ArticleAbstract: Water dynamics in turbot flesh during frying, boiling and stewing was assessed by nuclear magnetic rPalabras claves:Autores:Huang L., Mingqian Tan, Song Y., Xia K., Xu W., Zhu B.W.Fuentes:scopus