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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |