Vacuum impregnation: effect on food quality, application and use of novel techniques for improving its efficiency
Vacuum Impregnation (VI) act as promising method for rapidly introducing specific
concentration solutions into food matrices using a hydrodynamic mechanism and …
concentration solutions into food matrices using a hydrodynamic mechanism and …
Marination ingredients on meat quality and safety—A review
The practice of utilizing various categories of ingredients for marination has been prevalent
in both home cooking and the meat industry for an extended period. Meat and meat products …
in both home cooking and the meat industry for an extended period. Meat and meat products …
Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds
L Guo, C Hong, W Wang, X Zhang, J Chen, Z Chen… - Meat science, 2024 - Elsevier
This study aims to evaluate the pork meat quality after ultrasonic brining at different
frequencies, thereby providing a more comprehensive understanding of the effects of …
frequencies, thereby providing a more comprehensive understanding of the effects of …
A model of distributed parameters for non-Fickian diffusion in grain drying based on the fractional calculus approach
Highlights•Fractional Calculus allows study of non-ideal processes such anomalous
diffusion.•Drying temperature directly influences the intensity of diffusion.•Drying of …
diffusion.•Drying temperature directly influences the intensity of diffusion.•Drying of …
Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
This study aimed to determine the effects of marination liquids prepared with citric acid (CA-
0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b …
0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b …
Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing
In this review article, we systematically investigated the diverse applications of laser
technology within the sphere of food processing, encompassing techniques such as laser …
technology within the sphere of food processing, encompassing techniques such as laser …
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
The purpose of the present research was to detect the efficacies of various vinegars (aronia,
grape and hawthorn) used as marination solutions on the physicochemical, technological …
grape and hawthorn) used as marination solutions on the physicochemical, technological …
Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation
This study aimed to determine the effect of CO2 laser microperforation (LMP) pre-treatment
in terms of pore density and pore size on the time required for apple (Granny Smith) slices to …
in terms of pore density and pore size on the time required for apple (Granny Smith) slices to …
Effect of CO2 Laser Microperforation Pretreatment on the Dehydration of Apple Slices during Refractive Window Drying
This research studied the use of CO2 LASER microperforation as a pretreatment for the
refractive window (RW) drying of apple slices with respect to total polyphenol content (TPC) …
refractive window (RW) drying of apple slices with respect to total polyphenol content (TPC) …
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach
MAR Sanches, NM Lapinskas… - Journal of Food …, 2023 - Wiley Online Library
The objectives of this research were to evaluate the influence of ultrasound (US; power of
600 W; frequency of 20 kHz), and salt concentration (SC) in brine (50 and 100 g of salt· L− 1 …
600 W; frequency of 20 kHz), and salt concentration (SC) in brine (50 and 100 g of salt· L− 1 …