Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nucle...

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Detalles Bibliográficos
Autores principales: Sun, Shan, Wang, Siqi, Lin, Rong, Cheng, Shasha, Yuan, Biao, Wang, Zhixiang, Tan, Mingqian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142434/
https://www.ncbi.nlm.nih.gov/pubmed/32245181
http://dx.doi.org/10.3390/foods9030364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142434/
https://www.ncbi.nlm.nih.gov/pubmed/32245181
http://dx.doi.org/10.3390/foods9030364

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