Results 201 to 210 of about 36,311 (253)

Ultrasound-Assisted Thawing of Frozen White Yak Meat: Effects on Thawing Rate, Meat Quality, Nutrients, and Microstructure

Ultrasonics Sonochemistry, 2021
Qun-Li Yu, Ling Han, Xiangzhen Ge
exaly  

Ultrasound-Assisted Thawing Accelerates the Thawing of Common Carp (Cyprinus carpio) and Improves Its Muscle Quality

LWT - Food Science and Technology, 2021
Shucheng Liu, Qinxiu Sun, Baohua Kong
exaly  

THAW

2017
METTE RAMSGARD THOMSEN, KARIN BECH, MARTIN TAMKE   +2 more
  +4 more sources

Effect of Different Thawing Methods on the Quality of Mackerel (Pneumatophorus japonicus)

Food Science and Biotechnology, 2021
Jing Xie
exaly  

THE THAW:

2017
Andrzej Paczkowski, Nikolai I. Bukharin
openaire   +1 more source

Effect of Ultrasound Thawing, Vacuum Thawing, and Microwave Thawing on Gelling Properties of Protein From Porcine Longissimus Dorsi

Ultrasonics Sonochemistry, 2020
Baohua Kong, Dongjie Zhang
exaly  

Thawing method for thawing device

2021
XU TONG, ZHU XIAOBING, LI PENG, WANG MING, DAI JIANBIN   +4 more
openaire   +1 more source

The Comparison of Ultrasound-Assisted Thawing, Air Thawing and Water Immersion Thawing on the Quality of Slow/Fast Freezing Bighead Carp (Aristichthys nobilis) Fillets

Food Chemistry, 2020
Aliyu Idris Muhammad, Huanhuan Zhao, Liu Donghong   +2 more
exaly  

A Comprehensive Review of the Principles, Key Factors, Application, and Assessment of Thawing Technologies for Muscle Foods

Comprehensive Reviews in Food Science and Food Safety, 2023
Guishan Liu, Yuanlv Zhang
exaly  

A Novel Infrared and Microwave Alternate Thawing Method for Frozen Pork: Effect on Thawing Rate and Products Quality

Meat Science, 2023
Chung Lim Law, Qiyong Jiang
exaly