Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications

已完结 10 由 MMBA 发布于 2025/3/12 20:55:52

DOI:10.1016/j.tifs.2023.104266
作者：Xidong Jiao ,?Huayu Yang ,?Xingying Li ,?Hongwei Cao ,?Nana Zhang ,?Bowen Yan ,?Bo Hu ,?Jianlian Huang ,?Jianxin Zhao ,?Hao Zhang ,?Wei Chen ,?Daming Fan
文献类型：期刊论文
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Elsevier

Abstract：BackgroundTraditional thermal processes for preparing surimi-based products include water bath heating (WB), steaming, broiling, and deep-fat frying. However, these methods have many limitat

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