Results 51 to 60 of about 139,733 (225)
Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham
Czech Journal of Food Sciences, 2019 The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources.
Markéta Adamcová +4 more
doaj +1 more source
Thermo-physical Properties of Cooked Ham
International Journal of Food Properties, 2005 Experimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (α), specific heat at constant pressure (cp), and density (ρ) of cooked ham as functions of both sample moisture content (M) and temperature (T). Thermal conductivity was measured using the heat-line-source probe, thermal diffusivity by Dickerson method ...
Oliveira, G. S. +3 more
openaire +2 more sources
Tinjauan Hak Asasi Manusia terhadap Regulasi Pengadaan Tanah bagi Kepentingan Umum [PDF]
, 2019 Keberadaan UU Nomor 2 Tahun 2012 tentang Pengadaan Tanah Bagi Pembangunan untuk Kepentingan Umum memberikan legitimasi dan dukungan percepatan pelaksanaan proyek pembangunan infrastruktur yang sedang masif dilakukan pemerintah.
Suntoro, Agus
core +1 more source
, 2016 Meningkatnya jumlah penduduk selalu diiringi dengan meningkatnya kebutuhan akan perumahan. Di kota-kota besar termasuk kota Makassar dan Surabaya, kebutuhan perumahan menjadi sebuah masalah penting karena pertumbuhan penduduk yang disebabkan kelahiran ...
Firdaus Firdaus, Firdaus, Firdaus
core +1 more source
Optimalisasi Mediasi Kekayaan Intelektual di Kementerian Hukum dan HAM [PDF]
, 2020 Alternatif penyelesaian sengketa kekayaan intelektual melalui mediasi di Kementerian Hukum dan Hak Asasi Manusia telah dibentuk sejak tahun 2010, namun dalam proses penyelesaiannya belum berjalan secara optimal.
Jamilus, Jamilus
core +3 more sources
Foods, 2021 The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate ...
Sumari Schutte +3 more
doaj +1 more source
Calon Tunggal dalam Perspektif Hak Memilih dan Dipilih di Provinsi Banten [PDF]
, 2018 Fenomena pasangan calon tunggal dalam pilkada serentak tahun 2018 kembali hadir, akan tetapi hadirnya fenomena tersebut di satu sisi memberikan dinamika politik yang berbeda di Indonesia namun di sisi lain disinyalir menempatkan pilkada sebagai proses ...
Rahmanto, Tony Yuri, Tony Yuri Rahmanto
core +1 more source
Quality Assessment of Cooked Ham from Medium-Heavy Pigs Fed with Antioxidant Blend
SciThe aim of the study was to evaluate the effect of pig dietary supplementation with an antioxidant mixture (150 mg of Vitamin E and 15 mg of verbascoside from Verbenaceae extract) for 38 days before slaughter on the quality parameters of cooked ham.
Raffaella Rossi +4 more
doaj +1 more source
Toward the Prediction of the PSE-Like Muscle Defect in Cooked Hams
Meat and Muscle Biology, 2020 Pale Soft Exudative (PSE)-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. The flagship product is the “Jambon supérieur,” a polyphosphate-free cooked ham, usually sold sliced and packaged.
Annie Venien +10 more
doaj +2 more sources
Radio frequency cooking of pork hams followed with conventional steam cooking
LWT, 2020 Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking process in a RF tunnel and in a steam oven (RF-ST) for pork hams and compare it to cooking in a steam oven (ST). The temperature distribution was monitored
Israel Muñoz +6 more
openaire +2 more sources