Seafood has a very limited shelf life due to its high water activity, neutral pH and nutrient-rich
content. Sous vide is a cooking method in which the product is heat-processed in a vacuum …

Thermal behaviours of egg yolks were investigated by monitoring rheological properties,
aggregation and structural characteristics. Changes of consistency index (K) and flow index …

This study focused on non-covalent complex of myoglobin-chlorogenic acid (Mb-CA) and
the changes in conformation, oxidation, and microstructure induced by varying …

The low-temperature, long-time method of cooking known as sous-vide was used with
increased pressure to enhance the tenderness and cook yield of local Thai beef round. The …

Considering the need for developing new senior-friendly processed seafood, this study
aimed to develop octopus pulpo with high preference and excellent quality characteristics …

The quality of dried fish products differs based on the drying method employed owing to the
different drying principles, with changes in protein affecting the quality of these products …

The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in
the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low …

Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm
texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70° C …

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical
quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled …

In this study, the effect of steaming and roasting treatment on the physicochemical and
functional properties of walnut kernel at 95° C for different time (15, 20, and 30 min) was …