[HTML][HTML] Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …
products during processing and storage. The application of natural antioxidants in muscle …
A comprehensive review of drying meat products and the associated effects and changes
Preserving fresh food, such as meat, is significant in the effort of combating global food
scarcity. Meat drying is a common way of preserving meat with a rich history in many …
scarcity. Meat drying is a common way of preserving meat with a rich history in many …
Optimization of ultrasound-assisted extraction of dietary fiber from yellow dragon fruit peels and its application in low-fat alpaca-based sausages
The main objective of this study was to optimize the extraction of dietary fiber (insoluble
dietary fiber and soluble dietary fiber) and degree of esterification from yellow dragon fruit …
dietary fiber and soluble dietary fiber) and degree of esterification from yellow dragon fruit …
Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food
V Guillén-Casla, N Rosales-Conrado… - Journal of Food …, 2011 - Elsevier
The effect of E-beam irradiation on cooked and dry cured Iberian ham, minced meat,
smoked salmon and soft cheese, which have different chemical compositions with respect to …
smoked salmon and soft cheese, which have different chemical compositions with respect to …
Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage
L Feng, Y Qiao, Y Zou, M Huang, Z Kang, G Zhou - Meat science, 2014 - Elsevier
The objective of this study was to investigate the effect of Flavourzyme, at levels of 0 (control)
4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory …
4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory …
Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are
complicated due to complex food system and slow lipid-protein oxidative deterioration. The …
complicated due to complex food system and slow lipid-protein oxidative deterioration. The …
Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage
Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies,
such as earthquakes, flash floods and the current global Covid-19 lockdown. However …
such as earthquakes, flash floods and the current global Covid-19 lockdown. However …
[图书][B] Dynamic Pulsed-field-gradient NMR
GH Sørland - 2014 - Springer
During the past 15 years I have also been cooperating with different companies working in
the field of NMR, such as Bruker GmbH, Resonance Instruments Ltd.(no longer in …
the field of NMR, such as Bruker GmbH, Resonance Instruments Ltd.(no longer in …
Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market
GCF Ng, MJY Choy, VWK Tan… - … Journal of Food …, 2024 - academic.oup.com
For alternative meat products to gain more traction, it is crucial to determine the differences
in sensory and nutritional properties between animal and alternative meat food products …
in sensory and nutritional properties between animal and alternative meat food products …
[HTML][HTML] Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat
C Giezenaar, RE Orr, AJR Godfrey, R Maggs… - Food Research …, 2024 - Elsevier
Plant-based meat alternatives (PBMAs) are increasingly popular and may contribute
towards reduction of negative environmental impacts associated with the meat industry …
towards reduction of negative environmental impacts associated with the meat industry …