Results 191 to 200 of about 139,733 (225)
Some of the next articles are maybe not open access.
1993
Abstract Farewell (sweet Cooke-ham) where I first obtain’d Grace from that Grace where perfit Grace remain’d; And where the Muses gave their full consent, I should have powre the virtuous to content: Where princely Palace will’d me to indite, The sacred Storie of the Soules delight.
openaire +1 more source
Abstract Farewell (sweet Cooke-ham) where I first obtain’d Grace from that Grace where perfit Grace remain’d; And where the Muses gave their full consent, I should have powre the virtuous to content: Where princely Palace will’d me to indite, The sacred Storie of the Soules delight.
openaire +1 more source
Innovative Food Science and Emerging Technologies, 2016 The effect of reuterin, lactoperoxidase system (LPS) and lactoferrin (LF) combined with high hydrostatic pressure (HHP) on the characteristics of sliced cooked ham during 35 days at 4 and 10 °C were investigated.
Raquel Montiel +2 more
exaly +2 more sources
Effect of tumbling time and cooking temperature on quality attributes of cooked ham
International Journal of Food Science & Technology, 2011SummaryThis study evaluates effect of tumbling time and cooking temperature on cooking rate, cooking loss (CL), colour, water activity and water‐holding capacity of cooked restructured ham rolls. In experiment were investigated three tumbling times (2, 4 and 6 h) at constant temperature (+4 °C) and three cooking temperatures (76, 86 and 96 °C).
Chunbao Li +6 more
openaire +1 more source
KINETICS OF PIGMENT DEGRADATION IN SLICED COOKED HAM
Journal of Muscle Foods, 2003ABSTRACTSliced cooked ham was vacuum packaged and held in the dark at −15C. 10C, and 30C, and at 10C in the light, for up to 96 h. At 24 h intervals, samples were analyzed for pigment concentration by spectrophotometry. A decrease in pigment concentration was observed over time under all conditions.
ELISANGELA C. MATTOS +2 more
openaire +1 more source
Quality Evaluation of an Ohmically Cooked Ham Product
Food and Bioprocess Technology, 2009Selected parameters (cooking loss, instrumental colour and texture and sensory quality) of a brine-injected pork muscle cooked by a novel and rapid ohmic cooking protocol were examined and compared with those obtained in conventionally cooked samples.
Markus Zell +3 more
openaire +1 more source
Effect of cooking bag and netting packaging on the quality of pork ham during water cooking
Meat Science, 2007As a preliminary test for combining water cooking with vacuum cooling in soup of pork ham, three package treatments were designed to study the effect of cooking bag and netting on the quality of water cooked ham, i.e. ham cooked with a cooking bag and without a cooking bag (single netting and double netting).
Qiaofen, Cheng, Da-Wen, Sun
openaire +2 more sources
A method for identification of frozen meat used for production of cooked ham
Meat Science, 1998A simple method to distinguish if the meat used for production of cooked hams was frozen or unfrozen was developed. Several analytical parameters of quality in meat products (general and colour parameters and protein fraction) were determined in two types of cooked hams: one elaborated with refrigerated (R) and another with frozen and thawed (F/T) raw ...
M P, de Peña, M C, Cid, J, Bello
openaire +2 more sources
English, 2010
This article examines some of the potentially feminist dimensions to Aemilia Lanyer's poetic narrative and her critique of patronage and social inequalities by paying particular attention to the politics of home and nonhome in ‘The Description of Cooke-ham’.
openaire +1 more source
This article examines some of the potentially feminist dimensions to Aemilia Lanyer's poetic narrative and her critique of patronage and social inequalities by paying particular attention to the politics of home and nonhome in ‘The Description of Cooke-ham’.
openaire +1 more source
Antilisterial activity of lactic acid bacteria inoculated on cooked ham
Meat Science, 2006This study was conducted to evaluate the ability of Lactobacillus sakei 1, a bacteriocin-producing (bac(+)) lactic acid bacterium (LAB), isolated from Brazilian fresh pork sausage to inhibit two Listeria monocytogenes strains (serotypes 4b and 1/2a) on cooked, sliced vacuum-packaged ham. L. sakei ATCC 15521 was used as a non-bacteriocin producer (bac(-)
V F, Alves +3 more
openaire +2 more sources