Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen (Chen WS), D. C. Liu (Liu DC), M. T. Chen (Chen MT)
Asian-Australas J Anim Sci. 2002;15(4):585-590.   Published online 2002 Apr 1     DOI: https://doi.org/10.5713/ajas.2002.585
Citations to this article as recorded by Crossref logo
Three-phase partitioning constructed by pH-responsive deep eutectic solvents and sugars for purification of radish (Raphanus sativus L.) peroxidase
Yuxiao Hu, Xueying Chen, Zhijian Tan
Separation and Purification Technology.2023; 322: 124353.     CrossRef
Product development of ice cream stick from raw banana powder
Jittra Rukijkanpanich, Sippothai Srininrat
Journal of Food Science and Technology.2022; 59(8): 3102.     CrossRef
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage
Se-Myung Kim, Tae-Kyung Kim, Min-Cheol Kang, Ji Yoon Cha, Hae In Yong, Yun-Sang Choi
Food Science of Animal Resources.2022; 42(4): 566.     CrossRef
Effects of xylooligosaccharide on angiotensin I-converting enzyme inhibitory activity of fish actomyosin and quality of snakehead balls with or without high hydrostatic pressure treatment
Huipeng Liu, Yuanhong Li, Biling Tang, Yajuan Peng, Xuee Wu, Liming Che, Siew-Young Quek, Ning He
LWT.2021; 140: 110803.     CrossRef
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam
Se-Myung Kim, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi
Foods.2021; 10(4): 762.     CrossRef
Novel Metrics to Characterize In Vitro Pollen Tube Growth Performance of Apple Cultivars
Stefan Roeder, Sara Serra, Stefano Musacchi
Plants.2021; 10(7): 1460.     CrossRef
Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese - style pork jerky
Chih-Ming Chen, Hsien-Tang Lin
Asian-Australasian Journal of Animal Sciences.2017; 30(12): 1773.     CrossRef
Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Supaluk Sorapukdee, Chanpen Uesakulrungrueng, Komkhae Pilasombut
Korean Journal for Food Science of Animal Resources.2016; 36(3): 326.     CrossRef
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
Mar Roldan, Jürgen Loebner, Julia Degen, Thomas Henle, Teresa Antequera, Jorge Ruiz-Carrascal
Food Chemistry.2015; 168: 487.     CrossRef
Quality changes of chicken meat jerky with different sweeteners during storage
Pirinya Wongwiwat, Saowakon Wattanachant
Journal of Food Science and Technology.2015; 52(12): 8329.     CrossRef
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
H. J. Lim, G. D. Kim, E. Y. Jung, H. W. Seo, S. T. Joo, S. K. Jin, H. S. Yang
Asian-Australasian Journal of Animal Sciences.2014; 27(8): 1174.     CrossRef
Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage
Hyun-Jung Lim, Eun-Young Jung, Gap-Don Kim, Seon-Tea Joo, Han-Sul Yang
Korean Journal for Food Science of Animal Resources.2013; 33(2): 181.     CrossRef
Current awareness in flavour and fragrance
Flavour and Fragrance Journal.2002; 17(4): 313.     CrossRef