Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce

In order to clarify the effect of a high pressure/heating combination on the texture of Chinese traditional pig trotter with soy sauce, textural parameters (springiness, chewiness, hardness, and gumminess), the secondary structures, cross-links, decorin (DCN), glycosaminoglycans (GAGs) levels, and t...

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Detalles Bibliográficos
Autores principales: Wang, Ying, Sheng, Yanan, Zhang, Yuemei, Geng, Fang, Cao, Jinxuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368740/
https://www.ncbi.nlm.nih.gov/pubmed/35954017
http://dx.doi.org/10.3390/foods11152248

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368740/
https://www.ncbi.nlm.nih.gov/pubmed/35954017
http://dx.doi.org/10.3390/foods11152248

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