Results 21 to 30 of about 1,622,713 (351)
An Experimental Study on the Heat Enhancement and the Bio-Heat Transfer Using Gold Macro Road and Ultrasound: A Potential Alternative to Kill Cancer Cells [PDF]
, 2014 We have previously proposed a method of treating solid tumors with a combination of gold macro-rods irradiated with ultrasound. Macro particle sized rods offer a greater circumferential treatment area over nanoparticle options.
Austerlitz, C. +3 more
core +2 more sources
Antioxidants, 2020 The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens
Wieslaw Kopec +7 more
doaj +1 more source
Effects of different cooking methods on volatile flavor compounds of chicken breast.
Journal of food biochemistry, 2021 Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers' food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing
Jicai Bi +5 more
semanticscholar +1 more source
Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C [PDF]
, 2007 Lauricidin and lactic acid were evaluated for their eVects on growth and survival of Listeria monocytogenes (L55), Salmonella enteritidis (S552) and Escherichia coli O157:H7 (E19) inoculated onto raw chicken breast.
Anang, Daniel Mensah +3 more
core +1 more source
Spoilage Association of Chicken Breast Muscle [PDF]
Applied Microbiology, 1975 The ability of pure cultures of bacteria isolated from spoiling chicken breast muscle to produce strong off-odors was tested by using sterile breast muscle sections. The incidence of organisms capable of producing strong off-odors and changes in flora during storage of naturally spoiling muscle at 2 C was traced, and the relationship between bacterial ...
openaire +2 more sources
Applied Sciences, 2021 Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets ...
H. Haghighi +5 more
semanticscholar +1 more source
Consumer Segmentation Based on Food-Related Lifestyles and Perception of Chicken Breast [PDF]
, 2015 The aim of this study was to disseminate knowledge regarding the perceptions of Spanish consumers of chicken breast and their related lifestyles and to classify different consumer groups according to their food-related lifestyles.
Albertí Lasalle, Pere +2 more
core +1 more source
Natural extracts marination in chicken breast fillets
Ciência Rural, 2023 ABSTRACT: This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated ...
Rosileide Vilalba Rohod +2 more
openaire +1 more source
, 2021 Active food packaging materials produced through electrospinning of polyvinyl alcohol (PVOH) containing essential oils (EOs) from two broadly used spices (Laurus nobilis –LEO- and Rosmarinus officinalis -REO-) were developed and applied to chicken breast
Gülden Gökşen +5 more
semanticscholar +1 more source
Foods, 2021 Chicken is one of the most widely consumed meats worldwide. The exploration of the bacterial diversity of chicken meat may provide new insights into the chicken-associated microbiome that will lead to moderation of food spoilage or safety. This study was
D. Dourou +7 more
semanticscholar +1 more source