Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails
نویسندگان
چکیده
منابع مشابه
Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder
To develop functionally and nutritionally improved tofu, the effects of partial (0.2~0.8%) replacement with licorice powder (LP) on the quality characteristics of tofu were investigated. The pH and turbidity values decreased upon addition of increasing amounts of LP (P<0.05). The yield of LP-supplemented tofu was higher than that of the control tofu, and it increased as the concentration of LP ...
متن کاملPalatability of sous vide processed chicken breast.
The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...
متن کاملsome properties of fuzzy hilbert spaces and norm of operators
in this thesis, at first we investigate the bounded inverse theorem on fuzzy normed linear spaces and study the set of all compact operators on these spaces. then we introduce the notions of fuzzy boundedness and investigate a new norm operators and the relationship between continuity and boundedness. and, we show that the space of all fuzzy bounded operators is complete. finally, we define...
15 صفحه اولConsumer acceptance
The development of genetically modified (GM) food has been a matter of considerable interest and worldwide public controversy. As a result ‘uncertainties’, ‘risks’ and ‘benefits’ that such new technologies portray to the food industry and consumers have been widely disseminated. However, there is limited understanding of what lies behind “demand side effects” to the introduction of these ‘poten...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Science
سال: 2019
ISSN: 0022-1147,1750-3841
DOI: 10.1111/1750-3841.14954