Results 61 to 70 of about 1,128,056 (280)
International Journal of Food StudiesPekasam is a traditional fermented fish dish from West Kalimantan, prepared using salt and cooked rice. However, the optimal concentration of cooked rice for making pekasam is unknown.
Entin Daningsih +2 more
doaj +1 more source
Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts
Food Science of Animal Resources, 2020 The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated.
Su Min Bae, Min Guk Cho, Jong Youn Jeong
doaj +1 more source
Advanced Science, EarlyView.Coexisting DCIS and IDC samples are profiled using spatial transcriptomics, single‐cell RNA sequencing, and single‐cell DNA sequencing. Integrative multi‐omics analysis reveals distinct malignant epithelial and microenvironmental features between DCIS and IDC, which are further validated using Xenium and multiplex immunohistochemistry.
Ning Zhang +18 more
wiley +1 more source
Development of a perceptual colorimeter based on a conventional CCD camera with more than three color channels [PDF]
, 2005 In order to improve the precision of colorimeters based on a digital image capture device, we increased the number of acquisition channels by using a supplementary filter placed in front of the color camera and taking two images of the scene: one ...
Martínez-Verdú, Francisco M. +7 more
core +1 more source
MN•CS•IO System: Cross‐Species Study for HBB Function in High‐Altitude Hypoxia Adaptation
Advanced Science, EarlyView.We developed an integrative mesh‐nanorod sorting, chitosan nanoparticle delivery, and intraosseous injection (MN•CS•IO) system to investigate HBB in high‐altitude hypoxia adaptation. Transplanting Tibetan animals' HBB‐modified Lin‐ cells into mice achieved 95.59% transfection efficiency and 8.15% HBB expression. High‐altitude HBB recipients upregulated
Wenqiao Hui +18 more
wiley +1 more source
Meat and Muscle Biology, 2020 The objective was to evaluate the quality and texture of all-beef summer sausages produced with varying degrees of fermentation, endpoint cooking temperatures, and high pressure processing (HPP) hold times.
A. M. Stelzleni +4 more
doaj +2 more sources
Improving of Gelling Capacity of Cooked Crab Meat Proteins
Frontiers in Nutrition, 2021 Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and ...
Gabriela Nallely Trejo-Díaz +5 more
doaj +1 more source
Advances in Digestive Medicine, EarlyView.Abstract Pharyngeal high‐resolution manometry with impedance (P‐HRM‐I) is an established assessment method used to evaluate pharyngeal swallowing. It provides precise quantification of swallowing biomechanics that enable the detection of alterations in swallowing physiology.
Mistyka Schar +5 more
wiley +1 more source
Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage
International Journal of Food ScienceEsan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast rice (RYR) and the selection of an optimal fermentation period may yield visually appealing, high-quality sausages.
Somsamorn Gawborisut +1 more
doaj +1 more source
American Journal of Botany, EarlyView.Abstract Premise Given the threats of climate change, we investigated the impact of high temperatures separately and in combination with reduced soil water on leaf heat tolerance for five oaks (Fagaceae) with overlapping ranges in southern California, USA: Quercus agrifolia and Q. chrysolepis (evergreen species), Q. douglasii and Q.
Casey D. Wisely +7 more
wiley +1 more source