Mostrando 3 resultados de: 3
Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality
ArticleAbstract: BACKGROUND: In this study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imagPalabras claves:beef quality, Low-field nuclear magnetic resonance, moisture migration, rapid and non-destructive determinationAutores:Cheng S., Lin R., Mingqian Tan, Wang H., Wang X., Yang H.Fuentes:scopusEffect 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