thawing index【气候】 - PMC

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Select item 93529631.

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Dewei Kong, Chunli Quan, Qian Xi, Rongwei Han, Shige Koseki, Peng Li, Qijing Du, Yongxin Yang, Fereidoun Forghani, Jun Wang

Ultrason Sonochem. 2022 Aug; 88: 106105. Published online 2022 Jul 29. doi: 10.1016/j.ultsonch.2022.106105

PMCID:: PMC9352963

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Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

Zhaoli Zhang, Wangbin Shi, Yang Wang, Xiangren Meng, Mokhtar Dabbour, Benjamin Kumah Mintah, Xingyu Chen, Xi Chen, Ronghai He, Haile Ma

Ultrason Sonochem. 2023 Aug; 98: 106489. Published online 2023 Jun 16. doi: 10.1016/j.ultsonch.2023.106489

PMCID:: PMC10320251

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Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Chuhan Bian, Hao Cheng, Huijie Yu, Jun Mei, Jing Xie

Ultrason Sonochem. 2022 Jan; 82: 105907. Published online 2021 Dec 31. doi: 10.1016/j.ultsonch.2021.105907

PMCID:: PMC8799743

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Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)

Peng-cheng Zhou, Jing Xie

Food Sci Biotechnol. 2021 Sep; 30(9): 1213–1223. Published online 2021 Aug 29. doi: 10.1007/s10068-021-00966-0

PMCID:: PMC8423891

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Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Huixin Wang, Changjiang Ding, Jingli Lu, Yuting Bao, Bingyang Han, Jie Zhang, Shanshan Duan, Zhiqing Song, Hao Chen

Food Chem X. 2024 Mar 30; 21: 101104. Published online 2023 Dec 26. doi: 10.1016/j.fochx.2023.101104

PMCID:: PMC10790005

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Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure

Dewei Kong, Rongwei Han, Mengdi Yuan, Qian Xi, Qijing Du, Peng Li, Yongxin Yang, S.M.E. Rahman, Jun Wang

Food Chem X. 2023 Jun 30; 18: 100630. Published online 2023 Mar 6. doi: 10.1016/j.fochx.2023.100630

PMCID:: PMC10023902

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Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology

Ruirong Lin, Hongfei Yuan, Changrong Wang, Qingyu Yang, Zebin Guo

Foods. 2022 May; 11(9): 1330. Published online 2022 May 3. doi: 10.3390/foods11091330

PMCID:: PMC9099569

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Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Ming-Ming Zhu, Ze-Yu Peng, Sen Lu, Hong-Ju He, Zhuang-Li Kang, Han-Jun Ma, Sheng-Ming Zhao, Zheng-Rong Wang

Foods. 2020 Jan; 9(1): 26. Published online 2019 Dec 25. doi: 10.3390/foods9010026

PMCID:: PMC7023265

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Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin

Junbo Jiang, Liyuan Zhang, Jianbo Yao, Yue Cheng, Zhongrong Chen, Gang Zhao

Front Nutr. 2022; 9: 914373. Published online 2022 May 24. doi: 10.3389/fnut.2022.914373

PMCID:: PMC9171394

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Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber

Xiaotong Ge, Hongli Wang, Mingyu Yin, Xichang Wang

Foods. 2022 Sep; 11(17): 2616. Published online 2022 Aug 29. doi: 10.3390/foods11172616

PMCID:: PMC9455729

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Effects of the thawing rate and heating temperature on immunoglobulin A and lysozyme activity in human milk

Xuejing Li, Penprapa Siviroj, Jetsada Ruangsuriya, Nitthinan Yousaibua, Krongporn Ongprasert

Int Breastfeed J. 2022; 17: 52. Published online 2022 Jul 7. doi: 10.1186/s13006-022-00487-4

PMCID:: PMC9264520

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Finite Element Method for Freezing and Thawing Industrial Food Processes

Tobi Fadiji, Seyed-Hassan Miraei Ashtiani, Daniel I. Onwude, Zhiguo Li, Umezuruike Linus Opara

Foods. 2021 Apr; 10(4): 869. Published online 2021 Apr 16. doi: 10.3390/foods10040869

PMCID:: PMC8071487

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Select item 806128313.

Guidance on date marking and related food information: part 2 (food information)

EFSA Panel on Biological Hazards (BIOHAZ), Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Liesbeth Jacxsens, Taran Skjerdal, Maria Teresa Da Silva Felício, Michaela Hempen, Winy Messens, Roland Lindqvist

EFSA J. 2021 Apr; 19(4): e06510. Published online 2021 Apr 22. doi: 10.2903/j.efsa.2021.6510

PMCID:: PMC8061283

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Macroscopic and Mesoscopic Deterioration Behaviors of Concrete under the Coupling Effect of Chlorine Salt Erosion and Freezing–Thawing Cycle

Shaojie Chen, Jianxi Ren, Yugen Li, Xiang Ren, Yongjun Song, Jielong Sun

Materials (Basel) 2021 Nov; 14(21): 6471. Published online 2021 Oct 28. doi: 10.3390/ma14216471

PMCID:: PMC8585147

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Select item 955852015.

Optimization of the Thawing Protocol for Iberian Boar Sperm

Cristina Tomás-Almenar, Eduardo de Mercado

Animals (Basel) 2022 Oct; 12(19): 2600. Published online 2022 Sep 28. doi: 10.3390/ani12192600

PMCID:: PMC9558520

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Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review

Ulf Erikson, Solveig Uglem, Kirsti Greiff

Foods. 2021 Nov; 10(11): 2661. Published online 2021 Nov 2. doi: 10.3390/foods10112661

PMCID:: PMC8620678

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Select item 572570817.

A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre‐rigor frozen headed and gutted fish

Irja Sunde Roiha, Ásbjörn Jónsson, Christoph Josef Backi, Bjørn Tore Lunestad, Magnea G Karlsdóttir

J Sci Food Agric. 2018 Jan; 98(1): 400–409. Published online 2017 Oct 6. doi: 10.1002/jsfa.8649

PMCID:: PMC5725708

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New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review

Huan Yu, Jun Mei, Jing Xie

Ultrason Sonochem. 2022 Nov; 90: 106185. Published online 2022 Sep 29. doi: 10.1016/j.ultsonch.2022.106185

PMCID:: PMC9535316

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Feasibility of Using Electrical Impedance Spectroscopy for Assessing Biological Cell Damage during Freezing and Thawing

Sisay Mebre Abie, Ørjan Grøttem Martinsen, Bjørg Egelandsdal, Jie Hou, Frøydis Bjerke, Alex Mason, Daniel Münch

Sensors (Basel) 2021 Jun; 21(12): 4129. Published online 2021 Jun 16. doi: 10.3390/s21124129

PMCID:: PMC8235392

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Select item 1075725020.

Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein

Qinxiu Sun, Baohua Kong, Ouyang Zheng, Shucheng Liu, Xiuping Dong

Ultrason Sonochem. 2023 Dec; 101: 106719. Published online 2023 Dec 9. doi: 10.1016/j.ultsonch.2023.106719

PMCID:: PMC10757250

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Fig. 1

The temperature–time curve (A) and thawing time (B) under different thawing methods. AT, air thawing; WT, water thawing; ET, slightly acidic electrolyzed water immersion thawing; WUT, ultrasound-assisted water thawing; EUT, ultrasound-assisted slightly acidic electrolyzed water thawing. Different letters for the same index indicate significant differences (P ≤ 0.05).

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Ultrason Sonochem. 2022 Aug;88:106105.
Fig. 3

The thawing loss and cooking loss under different thawing methods. Control, fresh chicken breasts; AT, air thawing; WT, water thawing; ET, slightly acidic electrolyzed water immersion thawing; WUT, ultrasound-assisted water thawing; EUT, ultrasound-assisted slightly acidic electrolyzed water thawing. Different letters for the same index indicate significant differences (P ≤ 0.05).

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Ultrason Sonochem. 2022 Aug;88:106105.
Fig. 7

The MP intrinsic fluorescence under different thawing methods. Control, fresh chicken breasts; AT, air thawing; WT, water thawing; ET, slightly acidic electrolyzed water immersion thawing; WUT, ultrasound-assisted water thawing; EUT, ultrasound-assisted slightly acidic electrolyzed water thawing. Different letters for the same index indicate significant differences (P ≤ 0.05).

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Ultrason Sonochem. 2022 Aug;88:106105.
Fig. 5

The carbonyl content and total sulfhydryl content under different thawing methods. Control, fresh chicken breasts; AT, air thawing; WT, water thawing; ET, slightly acidic electrolyzed water immersion thawing; WUT, ultrasound-assisted water thawing; EUT, ultrasound-assisted slightly acidic electrolyzed water thawing. Different letters for the same index indicate significant differences (P ≤ 0.05).

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

Ultrason Sonochem. 2022 Aug;88:106105.