Effects of High-Pressure, Ultrasound and High-Pressure Homogenizing Treatments on Myofibrillar Protein Solubility

in 63rd International Congress of Meat Science and Technology
Autor:innen:
S. Xue Key Laboratory of Animal Products Processing, Ministry of Agriculture, China P.R.; Key Lab of Meat Processing and Quality Control, Ministry of Education; Synergistic Innovation Center for Food Safety and Nutrition; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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X. Xu Key Laboratory of Animal Products Processing, Ministry of Agriculture, China P.R.; Key Lab of Meat Processing and Quality Control, Ministry of Education; Synergistic Innovation Center for Food Safety and Nutrition; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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H. Shan Key Laboratory of Animal Products Processing, Ministry of Agriculture, China P.R.; Key Lab of Meat Processing and Quality Control, Ministry of Education; Synergistic Innovation Center for Food Safety and Nutrition; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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G. Zhou Key Laboratory of Animal Products Processing, Ministry of Agriculture, China P.R.; Key Lab of Meat Processing and Quality Control, Ministry of Education; Synergistic Innovation Center for Food Safety and Nutrition; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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Art:
Kapitel
Seiten:
591–593
DOI:
https://doi.org/10.3920/9789086868605_262

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