Browsing School of Science by Author "Ma, Q"
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Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
Kantono, K; Hamid, N; Oey, I; Wu, YC; Ma, Q; Farouk, M; Chadha, D (MDPI AG, 2020)The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application ... -
Effect of Pulsed Electric Fields on the Flavour Profile of Red-fleshed Sweet Cherries (Prunus avium var. Stella)
Sotelo, KA; Hamid, N; Oey, I; Gutierrez-Maddox, N; Ma, Q; Leong, SY (MDPI, 2015)The aim of this research was to study the effect of pulsed electric fields (PEF) on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella). The cherry samples were treated at a constant pulse ... -
The Impact of High-pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
Ma, Q; Hamid, N; Oey, I; Kantono, K; Farouk, M (MDPI AG, 2020)This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 ... -
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-thawed Lamb Meat Cuts: Relationships Between Sensory Characteristics and Chemical Composition of Meat
Kantono, K; Hamid, N; Chadha, D; Ma, Q; Oey, I; Farouk, MM (MDPI AG, 2021)The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb ...