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Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, o...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233379/ https://www.ncbi.nlm.nih.gov/pubmed/33991772 http://dx.doi.org/10.1016/j.ultsonch.2021.105579 |