Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability, and sensory quality of mortadella were evalu...

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Detalles Bibliográficos
Autores principales: Cichoski, Alexandre José, da Silva, Jéssica Soares, Leães, Yasmim Sena Vaz, Robalo, Silvino Sasso, dos Santos, Bibiana Alves, Reis, Stephanie Ribeiro, Nehring, Priscila, Santos, Suelen Priscila, Wagner, Roger, de Menezes, Cristiano Ragagnin, Campagnol, Paulo Cezar Bastianello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7803794/
https://www.ncbi.nlm.nih.gov/pubmed/33383543
http://dx.doi.org/10.1016/j.ultsonch.2020.105443

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7803794/
https://www.ncbi.nlm.nih.gov/pubmed/33383543
http://dx.doi.org/10.1016/j.ultsonch.2020.105443

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