[HTML][HTML] Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product
P Kingwascharapong, S Sanprasert, K Hunsakul… - Future Foods, 2023 - Elsevier
The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases
(NCDs), such as high coronary heart disease, stroke and high blood pressure. The …
(NCDs), such as high coronary heart disease, stroke and high blood pressure. The …
[HTML][HTML] Effects of Thermally-Assisted and High-Pressure Processing on Background Microbiota and the Listeria monocytogenes Load of a Minimally Processed …
R Kafle, AC Fouladkhah - Microorganisms, 2024 - mdpi.com
The current study investigated the impact of treatments with elevated hydrostatic pressure
(500 MPa) for inactivation of Listeria monocytogenes on smoked rainbow trout …
(500 MPa) for inactivation of Listeria monocytogenes on smoked rainbow trout …
臭鲈鱼发酵工艺优化及其对品质的影响.
刘松昆， 李强， 夏立志， 姜绍通… - Journal of Food …, 2024 - search.ebscohost.com
目的探究淡水鲈鱼发酵的最佳工艺, 并分析其在发酵过程中的品质变化. 方法通过单因素—
响应面实验优化了鲈鱼的发酵温度, 发酵时间及盐添加量, 随后以市售臭鳜鱼为对照, 结合质构 …
响应面实验优化了鲈鱼的发酵温度, 发酵时间及盐添加量, 随后以市售臭鳜鱼为对照, 结合质构 …