Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Y Jia, L Hu, R Liu, W Yang, I Khalifa, J Bi, Y Li… - Innovative Food Science …, 2023 - Elsevier
Central kitchen engineering for industrial production of prepared dishes is gaining
prominence in response to urbanization, socioeconomic shifts, evolving family structures …
prominence in response to urbanization, socioeconomic shifts, evolving family structures …
Structure-activity relationships and activity enhancement techniques of marine bioactive peptides (MBPs)
Marine bioactive peptides (MBPs) are a type of natural compound with a variety of
bioactivities, such as anticancer, antimicrobial, antioxidant, and antihypertensive. Due to a …
bioactivities, such as anticancer, antimicrobial, antioxidant, and antihypertensive. Due to a …
[HTML][HTML] Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
C Tan, X Li, Y Yu, S Nie, Q Wen, Z Tu, L Zhang - LWT, 2024 - Elsevier
This study investigates the effects of five thermal processing methods on fish nutritional
components, oxidation, thermal degradation and flavor characteristics of grass carp meat …
components, oxidation, thermal degradation and flavor characteristics of grass carp meat …
[HTML][HTML] Multiphysics modelling of constant power microwave heating of model juice
Constant power microwave heating (CPMH) based on solid-state generators, a new
microwave heating system, shows better repeatability than traditional microwave heating …
microwave heating system, shows better repeatability than traditional microwave heating …
[HTML][HTML] Unveiling microwave and Roasting-Steam heating mechanisms in regulating fat changes in pork using cell membrane simulation
Fat reduction due to heating or cooking is an important issue in a healthy diet. In the current
study, pork subcutaneous back fat was treated via microwave heating (MH) within 10—90 s …
study, pork subcutaneous back fat was treated via microwave heating (MH) within 10—90 s …
[HTML][HTML] Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments …
L Zhang, Y Yu, C Tan, S Nie, Q Wen, Z Tu - Food Chemistry: X, 2024 - Elsevier
This study aimed to employed the effects of five thermal processing methods, namely
steaming (SM), boiling (BO), frying (FY), roasting (RO), and vacuum sealing (SV), on the …
steaming (SM), boiling (BO), frying (FY), roasting (RO), and vacuum sealing (SV), on the …
Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation …
The effects of traditional flame stewing (TFS), commercial pressure cooking (PC), and sous-
vide cooking (SVC) on the texture of pork belly and the underlying mechanism were …
vide cooking (SVC) on the texture of pork belly and the underlying mechanism were …
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers
M Tang, X Feng, L Ma, Y Yu, H Zhu, Y Fu, K Sun, X Wu… - Meat Science, 2024 - Elsevier
Fat greatly impacts the overall texture and flavor of pork belly. Twice-cooked pork bellies
(TPB), typically boiled and sliced before “back to pot” being stir-fried, is a classic Sichuan …
(TPB), typically boiled and sliced before “back to pot” being stir-fried, is a classic Sichuan …
[HTML][HTML] Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Oncorhynchus mykiss) Using Designed Heating Processing
J Zhang, D Luan - Foods, 2024 - mdpi.com
The aim of this study was to simulate microwave heating characteristics to investigate the
lipid quality in rainbow trout, including the impact of the heating rate, maximum temperature …
lipid quality in rainbow trout, including the impact of the heating rate, maximum temperature …
Nutritional Value and Microbiological Aspects of Dried Yellow Mealworm (Tenebrio molitor L.) Larvae Pretreated with a Pulsed Electric Field
Complete protein, which includes all the essential amino acids, and bioactive compounds
needed in human nutrition, can be found in edible insects. Bioactive compounds play a …
needed in human nutrition, can be found in edible insects. Bioactive compounds play a …