Results 1 to 10 of about 73 (57)
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination. [PDF]
Food Sci Nutr, 2023 In this study, the effects of black chokeberry, grape, and hawthorn vinegars on the textural and technological properties of old cow meat were investigated. The results suggest that grape vinegar‐based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats.
Unal K, Babaoğlu AS, Karakaya M.
europepmc +2 more sources
Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties. [PDF]
Food Sci NutrGluten‐free noodles made from foxtail millet flour and enhanced with defatted soy flour and tomato powder increased the goods' nutritional, antioxidant, cooking, color, texture, and sensory attributes. Protein, dietary fiber, potassium, calcium, manganese, and magnesium levels were higher in the evolved noodles, whereas fat, carbohydrate, and calorie ...
Sarker MR +3 more
europepmc +2 more sources
Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices. [PDF]
Food Sci NutrTextural properties increased with marinating processing with fruit and vegetable juices marination. Marinating chicken breast meat with fruit and vegetable juices enhances its technological and physicochemical quality. The sensory properties of the marinated samples provided improved results.
Çelik İ +3 more
europepmc +2 more sources
Journal of Food Quality, Volume 2017, Issue 1, 2017., 2017 The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water‐oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m ...
Dessislava Borislavova Vlahova-Vangelova +5 more
wiley +1 more source
Spectral Methods for Determining the Stability and Noise Performance of Passively Modelocked Lasers
Nanophotonics, Volume 5, Issue 2, Page 332-350, June 2016., 2016 Abstract We describe spectral or dynamical methods that can be used to determine the stability and noise performance of modelocked lasers. We first review methods that have been used to date to theoretically and computationally study passively modelocked lasers, contrasting evolutionary and dynamical approaches and their application to full, averaged ...
Curtis R. Menyuk, Shaokang Wang
wiley +1 more source
Studies in Applied Mathematics, Volume 156, Issue 4, April 2026.ABSTRACT The system describing the dynamics of a compressible isentropic fluid exhibiting viscosity and internal capillarity in one space dimension and in Lagrangian coordinates, is considered. It is assumed that the viscosity and the capillarity coefficients are nonlinear smooth, positive functions of the specific volume, making the system the most ...
Raffaele Folino +2 more
wiley +1 more source
Food Bioengineering, Volume 4, Issue 3, Page 351-364, September 2025.ABSTRACT Smoked fish products are widely consumed; however, they often contain high sodium levels (up to 4 g NaCl/100 g), which are associated with an increased risk of hypertension and cardiovascular diseases. Therefore, developing low‐sodium alternatives without compromising product quality and safety has become an urgent public health priority ...
Marwa A. Sheir +3 more
wiley +1 more source
Studies in Applied Mathematics, Volume 155, Issue 3, September 2025.ABSTRACT We consider reaction–diffusion systems with multiplicative noise on a spatial domain of dimension two or higher. The noise process is white in time, colored in space, and invariant under translations. Inspired by previous works on the real line, we establish the multidimensional stability of planar waves on a cylindrical domain on timescales ...
M. van den Bosch, H. J. Hupkes
wiley +1 more source
International Journal of Food Science &Technology, Volume 59, Issue 11, Page 8058-8068, November 2024.Artificial intelligence used in meat quality control can be a very useful technological tool for traceability in local markets, improving accuracy and speed in the handling of control records, and access to better quality products for consumers. Summary The application of computer technologies associated with sensors and artificial intelligence (AI) in
Wuesley Y. Alvarez‐García +4 more
wiley +1 more source
Analytic shock‐fronted solutions to a reaction–diffusion equation with negative diffusivity
Studies in Applied Mathematics, Volume 153, Issue 1, July 2024.Abstract Reaction–diffusion equations (RDEs) model the spatiotemporal evolution of a density field u(x,t)$u({x},t)$ according to diffusion and net local changes. Usually, the diffusivity is positive for all values of u$u$, which causes the density to disperse.
Thomas Miller +4 more
wiley +1 more source