Effects of Low-Frequency Electromagnetic Field on the Physicochemical Properties of Freeze–Thawed Mongolian Cheese

To verify whether a low-frequency electromagnetic field (LFE field) can help reduce structural damage during the freeze–thaw process and maintain shelf life, Mongolian cheese was frozen at −10, −20, and −30 °C, then thawed at microwave or room temperature. Results showed that LFE field-assisted froz...

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Detalles Bibliográficos
Autores principales: Yun, Xueyan, Deng, Yawen, Wang, Yangyang, Lu, Yueyuan, Dong, Tungalag
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137472/
https://www.ncbi.nlm.nih.gov/pubmed/37107362
http://dx.doi.org/10.3390/foods12081567

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137472/
https://www.ncbi.nlm.nih.gov/pubmed/37107362
http://dx.doi.org/10.3390/foods12081567

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