Results 171 to 180 of about 5,080 (184)

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Egyptian Journal of Food Science, 2023
Asmaa Abdel-Rahman, Rewaa Ahmed
openaire   +1 more source

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Ultrasonics Sonochemistry, 2016
Guanghong Zhou, Wan-gang Zhang
exaly  

Fabrication and characterization of alizarin colorimetric indicator based on cellulose-chitosan to monitor the freshness of minced beef

Sensors and Actuators B: Chemical, 2019
, Hossein Tajik, Mehran Moradi
exaly  

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

Meat Science, 2006
Nigel Scollan, Jean François Hocquette, Dirk Dannenberger   +2 more
exaly  

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Ultrasonics Sonochemistry, 2017
Qing-Feng Ge, Guanghong Zhou, Wan-gang Zhang   +2 more
exaly  

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

Ultrasonics Sonochemistry, 2018
Dacheng Kang, Rui Liu, Jun Qi
exaly  

On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness

Food Control, 2017
Bambang Kuswandi
exaly  

Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

Food Research International, 2018
Nafiseh Soltanizadeh, Sayed Amir Hossein Goli   +1 more
exaly  

Some biochemical aspects pertaining to beef eating quality and consumer health: A review

Food Chemistry, 2009
Voster Muchenje, M Chimonyo
exaly  

TO CURE BACON, BEEF, PORK, SAUSAGE, &c.

1982
openaire   +1 more source