Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef.
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TLDR
The results indicate that the application of ultrasound during cooking has a positive effect on chemical profiles of spiced beef taste and flavor, particularly for the power of 800 W.About:
This article is published in Ultrasonics Sonochemistry.The article was published on 2018-09-01 and is currently open access. It has received 125 citations till now. The article focuses on the topics: Flavor & Lipid oxidation.read more
Citations
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Application of ultrasound technology in processing of ready-to-eat fresh food: A review.
TL;DR: The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization.
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Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products.
TL;DR: In this paper, a review of ultrasound combined hybrid and innovative techniques is presented, and their applications at research, educational, and industrial level in modern food and plant-based chemistry.
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Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure
TL;DR: Ulasonic-assistedThawing was applied to the thawing process of frozen white yak meat and it was found that the 400 W is the appropriate ultrasonic power for thawed yak meat.
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Ultrasound as a potential process to tenderize beef: Sensory and technological parameters.
Esmeralda Peña-Gonzalez,Alma Delia Alarcon-Rojo,Ivan Adrian Garcia-Galicia,Luis M. Carrillo-Lopez,Mariana Huerta-Jimenez +4 more
TL;DR: HIU application after storage has potential as a safe method for tenderizing bovine meat when handled under the conditions in this study and accelerates aging without negative impacts on other technological and sensory attributes.
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Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion
Feriedoon Shahidi,Abul Hossain +1 more
TL;DR: A summary of the most relevant and recent findings on phytochemical composition and antioxidant properties of spices has been compiled and discussed.
References
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Colorimetric Method for Determination of Sugars and Related Substances
TL;DR: In this article, a method was developed to determine submicro amounts of sugars and related substances using a phenol-sulfuric acid reaction, which is useful for the determination of the composition of polysaccharides and their methyl derivatives.
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Applications of ultrasound in food technology: Processing, preservation and extraction
TL;DR: This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction and provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions.
Book
Pearson's Composition and Analysis of Foods
Ronald S Kirk,Ronald Sawyer +1 more
TL;DR: In this article, the authors propose a standard analytical methods for food commodities EEC directives and regulations food composition and labelling, food aditives and contaminants, UK reports and regulations.
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A fresh look at meat flavor
Chris R. Calkins,J. M. Hodgen +1 more
TL;DR: New research reveals important relationships in flavor among multiple muscles within a single animal carcass, including the presence of off-flavors in beef.
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MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
TL;DR: Intensity of glutamate-like and/or inosinate-like taste (umami in Japanese) of various flavor amino acids and flavor nucleotides was studied using sensory analysis and always found proportional to that of monosodium glutamate (MSG) and disodium 5′-inosinate (IMP), respectively.