Effects of chopping and salting on the properties of pre-rigor silver carp muscle: Metabolic process, protein functionality, and ultrastructure
Chopping and salting are two important processing steps in emulsified meat products.
Effects of chopping and salting on metabolic process, protein functionality, and ultrastructure …
Effects of chopping and salting on metabolic process, protein functionality, and ultrastructure …
Elucidating interaction mechanisms of catechin, proanthocyanidin, and tea polyphenol with porcine serum albumin: Insights into functional properties and complex …
L Liu, J Yang, Y Yu, Y Ding, W Cheng, F Xiao - Food Bioscience, 2024 - Elsevier
This study aimed to investigate the interaction between porcine serum albumin (PSA) and
three polyphenols, namely catechin (CA), proanthocyanidin (PC), and tea polyphenol (TP) …
three polyphenols, namely catechin (CA), proanthocyanidin (PC), and tea polyphenol (TP) …
[HTML][HTML] Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency
A Bakiyeva, A Yerengaliyev, A Kakimov… - Processes, 2024 - mdpi.com
Meat-grinder plates are critical for efficiently processing meat, significantly influencing the
grinding process. This study aimed to develop a meat-grinder plate with variable diameter …
grinding process. This study aimed to develop a meat-grinder plate with variable diameter …
Actual salt content in salted minced pork and beef as determined by AAS and NIR methods
K Bartáková, B Macharáčková, M Králová… - Acta Veterinaria …, 2024 - actavet.vfu.cz
The aim of this article was to evaluate the amount of salt dosed in various proportions into
minced pork and beef. Determination of salt was conducted by the atomic absorption …
minced pork and beef. Determination of salt was conducted by the atomic absorption …
On the Issue of Energy Efficiency of Dividing Grain Materials into Parts
R Iskenderov - International Conference on Innovations in Sustainable …, 2024 - Springer
Cereals have become widely used as affordable food products, and their processing
unlocks their nutritional potential. A decrease in the energy efficiency of technological …
unlocks their nutritional potential. A decrease in the energy efficiency of technological …