Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies

Bibliographic Details
Published in:Journal of Food Processing and Preservation
Main Authors: Xia, Kexin, Xu, Wei, Huang, Linlin, Song, Yukun, Zhu, Bei-Wei, Tan, Mingqian
Other Authors: National Key Research and Development Project, National Key Technology Research and Development Program of China during the 12th Five-Year Plan, National Key Scientific Instrument and Equipment Development Project of China, National Nature Science Foundation of China
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2017
Subjects:
General Chemical Engineering
General Chemistry
Food Science
Turbot
Online Access:http://dx.doi.org/10.1111/jfpp.13338
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13338
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13338/fullpdf
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spelling crwiley:10.1111/jfpp.13338 2023-05-15T18:41:05+02:00 Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies Xia, Kexin Xu, Wei Huang, Linlin Song, Yukun Zhu, Bei-Wei Tan, Mingqian National Key Research and Development Project National Key Technology Research and Development Program of China during the 12th Five-Year Plan National Key Scientific Instrument and Equipment Development Project of China National Nature Science Foundation of China 2017 http://dx.doi.org/10.1111/jfpp.13338 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13338 http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13338/fullpdf en eng Wiley http://doi.wiley.com/10.1002/tdm_license_1.1 http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Processing and Preservation volume 42, issue 1, page e13338 ISSN 0145-8892 General Chemical Engineering General Chemistry Food Science journal-article 2017 crwiley https://doi.org/10.1111/jfpp.13338 2022-09-04T22:12:59Z Article in Journal/Newspaper Turbot Wiley Online Library (via Crossref) Journal of Food Processing and Preservation 42 1 e13338
institution Open Polar
collection Wiley Online Library (via Crossref)
op_collection_id crwiley
language English
topic General Chemical Engineering
General Chemistry
Food Science
spellingShingle General Chemical Engineering
General Chemistry
Food Science
Xia, Kexin
Xu, Wei
Huang, Linlin
Song, Yukun
Zhu, Bei-Wei
Tan, Mingqian
Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
topic_facet General Chemical Engineering
General Chemistry
Food Science
author2 National Key Research and Development Project
National Key Technology Research and Development Program of China during the 12th Five-Year Plan
National Key Scientific Instrument and Equipment Development Project of China
National Nature Science Foundation of China
format Article in Journal/Newspaper
author Xia, Kexin
Xu, Wei
Huang, Linlin
Song, Yukun
Zhu, Bei-Wei
Tan, Mingqian
author_facet Xia, Kexin
Xu, Wei
Huang, Linlin
Song, Yukun
Zhu, Bei-Wei
Tan, Mingqian
author_sort Xia, Kexin
title Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
title_short Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
title_full Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
title_fullStr Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
title_full_unstemmed Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
title_sort water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: low-field nmr and mri studies
publisher Wiley
publishDate 2017
url http://dx.doi.org/10.1111/jfpp.13338
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13338
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13338/fullpdf
genre Turbot
genre_facet Turbot
op_source Journal of Food Processing and Preservation
volume 42, issue 1, page e13338
ISSN 0145-8892
op_rights http://doi.wiley.com/10.1002/tdm_license_1.1
http://onlinelibrary.wiley.com/termsAndConditions#vor
op_doi https://doi.org/10.1111/jfpp.13338
container_title Journal of Food Processing and Preservation
container_volume 42
container_issue 1
container_start_page e13338
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