Elucidation of high-pressure processing toward microbial inhibition, physicochemical properties, collagen fiber and muscle structure of blood clam edible portion
Suriya Palamae, Umesh Patil, Watcharapol Suyapoh, Peerapon Sornying, Jirayu Buatong, Bin Zhang, Soottawat Benjakul
Topics & Concepts
ChemistryPascalizationConnective tissueFood scienceVibrio parahaemolyticusMuscle fibreFiberHydrostatic pressureVibrioBiochemistryBiophysicsHigh pressureAnatomyBacteriaBiologyOrganic chemistryEngineering physicsSkeletal muscleGeneticsEngineeringPhysicsThermodynamicsMeat and Animal Product QualityMicrobial Inactivation MethodsProteins in Food Systems