Application of ultrasound treatment for improving the quality of infant meat puree

Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility. In this study, ultrasound (20 kHz and 200 W, 400 W, or 600 W) was applied to the pretreatment of raw m...

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Detalles Bibliográficos
Autores principales: Luo, Mingyang, Shan, Kai, Zhang, Miao, Ke, Weixin, Zhao, Di, Nian, Yingqun, Wu, Juqing, Li, Chunbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8605278/
https://www.ncbi.nlm.nih.gov/pubmed/34798524
http://dx.doi.org/10.1016/j.ultsonch.2021.105831

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8605278/
https://www.ncbi.nlm.nih.gov/pubmed/34798524
http://dx.doi.org/10.1016/j.ultsonch.2021.105831

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