Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup

To investigate the effects of ultrasonic-assisted stewing (UAS) on the quality of chicken soup, the nutritional content, emulsifying properties and flavor characteristic were detected, and the underlying mechanisms were analyzed. The results showed that UAS led to a milky appearance, improved nutrie...

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Bibliographic Details
Main Authors: Ziyan Yue, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu, Yingchun Zhu
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000306
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