Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

Meat Science ◽  
2018 ◽  
Vol 136 ◽  
pp. 1-8 ◽  
Author(s):  
Mingcheng Zhang ◽  
Niu Haili ◽  
Qian Chen ◽  
Xiufang Xia ◽  
Baohua Kong
Keyword(s):  
Freezing Rate ◽  
Immersion Freezing ◽  
Ultrasound Assisted

Effect of Ultrasound-Assisted Dough Fermentation on the Quality of Dough and Steamed Bread with 50% Sweet Potato Pulp

2021 ◽  
Author(s):  
Min Zhang ◽  
Wenjing Suo ◽  
Yuxin Deng ◽  
Lijun Jiang ◽  
Mingming Qi ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Pulp ◽  
Steamed Bread ◽  
Ultrasound Assisted

EFFECT OF FREEZING RATE ON QUALITY OF BROILED STEAKS

1942 ◽  
Vol 7 (5) ◽  
pp. 388-393 ◽  
Author(s):  
D. E. BRADY ◽  
PAULINE FREI ◽  
C. W. HICKMAN
Keyword(s):  
Freezing Rate

Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing

2018 ◽  
Vol 11 (9) ◽  
pp. 1615-1626 ◽  
Author(s):  
Zhiwei Zhu ◽  
Zhubing Chen ◽  
Qianyun Zhou ◽  
Da-Wen Sun ◽  
Haiyang Chen ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Plant Tissues ◽  
Immersion Freezing ◽  
Ultrasound Assisted

Ultrasound-assisted osmotic process on quality of microwave vacuum drying sweet potato

2018 ◽  
Vol 36 (11) ◽  
pp. 1367-1379 ◽  
Author(s):  
Camel Lagnika ◽  
Jiapeng Huang ◽  
Ning Jiang ◽  
Dajing Li ◽  
Chunquan Liu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Ultrasound Assisted
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