Cargando…

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...

Descripción completa

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

Ejemplares similares

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers
por: Lin, Yuhai, et al.
Publicado: (2022)

The application of (1)H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef
por: Yang, Yi, et al.
Publicado: (2020)

Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat
por: Jiang, Hongzhe, et al.
Publicado: (2023)

Comparison of Biogenic Amines in Chinese Commercial Soy Sauces
por: Li, Jia, et al.
Publicado: (2019)

Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults
por: Seo, Hye-Ji, et al.
Publicado: (2023)

Antihypertensive effect of Ganjang (traditional Korean soy sauce) on Sprague-Dawley Rats
por: Mun, Eun-Gyung, et al.
Publicado: (2017)

Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption
por: Seo, Yeongeun, et al.
Publicado: (2021)

A Brunswick Stew
por: Rominger, C. A.
Publicado: (1893)

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism
por: Zhang, Yaqiong, et al.
Publicado: (2022)

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine
por: Sulaiman, Joanita, et al.
Publicado: (2014)

Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology
por: Wang, Wenfeng, et al.
Publicado: (2018)

Investigation of Oxidation Methods for Waste Soy Sauce Treatment
por: Jang, Hyun-Hee, et al.
Publicado: (2017)

Chemical and Sensory Characteristics of Soy Sauce: A Review
por: Diez-Simon, Carmen, et al.
Publicado: (2020)

Stewed Fruit for the Gouty and the Dyspeptic
Publicado: (1883)

Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics
por: Chun, Byung Hee, et al.
Publicado: (2021)

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties
por: Byeon, Yang Soo, et al.
Publicado: (2023)

Transport of Amino Acids in Soy Sauce Desalination Process by Electrodialysis
por: Wang, Man, et al.
Publicado: (2021)

“I use salt. However, I also use soy sauce, oyster sauce, sometimes chili sauce and….”: interviews with Australians of Chinese ancestry regarding reducing salt consumption for hypertension prevention
por: Chan, Alex, et al.
Publicado: (2023)

Study on metabolites of Bacillus producing soy sauce‐like aroma in Jiang‐flavor Chinese spirits
por: Zhao, Xingxiu, et al.
Publicado: (2019)

Augmenting Effect of a Nonmutagenic Fraction in Soy Sauce on Mutagenicity of 3‐Diazotyramine Produced in the Nitrite‐treated Sauce
por: Higashimoto, Minoru, et al.
Publicado: (1988)

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea
por: Hong, Seung-Beom, et al.
Publicado: (2015)

Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock
por: Yang, Yi, et al.
Publicado: (2020)

Enhancing Protease and Amylase Activities in Bacillus licheniformis XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis
por: Zhang, Andong, et al.
Publicado: (2023)

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation
por: Zhao, Guozhong, et al.
Publicado: (2018)

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce
por: Zhou, Kai, et al.
Publicado: (2019)

Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance
por: Yano, Yutaka, et al.
Publicado: (2019)

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes
por: Ito, Kotaro, et al.
Publicado: (2021)

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making
por: Tan, Guiliang, et al.
Publicado: (2022)

β-Carboline Alkaloids in Soy Sauce and Inhibition of Monoamine Oxidase (MAO)
por: Herraiz, Tomás
Publicado: (2023)

Measurements of elemental iodine in soy sauces in Taiwan using a modified microplate method
por: Huang, Chun-Jui, et al.
Publicado: (2023)

(13)C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces
por: Kamal, Ghulam Mustafa, et al.
Publicado: (2016)

Changes in lipids distribution and fatty acid composition during soy sauce production
por: Zou, Mouyong, et al.
Publicado: (2019)

Evaluation of ensiled soy sauce by-product combined with several additives as an animal feed
por: Sadarman, Sadarman, et al.
Publicado: (2020)

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu
por: Yan, Yan, et al.
Publicado: (2021)

Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
por: Tang, Tiantian, et al.
Publicado: (2023)

Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions
por: Wang, Rui, et al.
Publicado: (2023)

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students
por: Hwang, Ji-Sun, et al.
Publicado: (2022)

Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor
por: Wang, Lingchang, et al.
Publicado: (2021)

Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study
por: Song, Da Hye, et al.
Publicado: (2021)

Fatal acute hypernatremia resulting from a massive intake of seasoning soy sauce
por: Sakamoto, Ayaka, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_03ikis5muaqc2rgacueuk8g8cc