Decomposition kinetics of umami component during meat cooking

Journal of Food Engineering

Volumn 119, Issue 2, 2013, Pages 324-331

  Ishiwatari, Naomi ^a   Fukuoka, Mika ^a   Hamada Sato, Naoko ^a   Sakai, Noboru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Heat transfer; Inosine monophosphate decomposition enzyme; Kinetics; Meat; Sous vide cooking; Umami component

Indexed keywords

DECOMPOSITION KINETICS; DECOMPOSITION REACTION; HEAT TRANSFER ANALYSIS; ISOTHERMAL EXPERIMENTS; MONOPHOSPHATES; SURFACE TEMPERATURES; TEMPERATURE DEPENDENT; UMAMI COMPONENT;

ATMOSPHERIC TEMPERATURE; ENZYME ACTIVITY; ENZYME KINETICS; HEAT TRANSFER; KINETIC PARAMETERS; KINETIC THEORY; MEATS;

THERMAL PROCESSING (FOODS);

EID: 84879614732     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.040     Document Type: Article

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