Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing
Applied Sciences, 2023 The aim of the study was to determine changes in water-holding and water-binding capacities in relation to the tenderness of fallow deer semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles during ageing. In the study, muscles obtained
Monika Modzelewska-Kapituła +1 more
doaj +2 more sources
Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]
Food Sci NutrBeef, lamb, and chicken livers were subjected to pan‐frying, sous‐vide, boiling, and deep frying, followed by simulated gastric and intestinal digestion. Mineral concentrations and soluble fractions were quantified by ICP‐OES to evaluate cooking‐related mineral retention and in vitro bioaccessibility.
Aksoy AS +3 more
europepmc +2 more sources
Katalog Archiwum Archidiecezjalnego we Wrocławiu: (c. d.) : III. Kapituła Katedralna [PDF]
Archiwa, Biblioteki i Muzea Kościelne, 1966 -
Wincenty Urban
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Recent Advances in Fermented Milk and Meat Products-Quality, Nutritional Value and Safety. [PDF]
Animals (Basel), 2023 Products of animal origin have always been very popular among consumers due to their nutritional and sensory value [...
Ogrodowczyk AM, Modzelewska-Kapituła M.
europepmc +2 more sources
Effects of Silage Type and Feeding Intensity on Carcass Traits and Meat Quality of Finishing Holstein-Friesian Bulls. [PDF]
Animals (Basel), 2023 The study aimed at evaluating the influence of silage type (grass silage—GS, and maize silage—MS) and energy level in the feed portion on animals’ performance, carcass value and the quality of Holstein–Friesian bull meat.
Nogalski Z +2 more
europepmc +2 more sources
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
Kapituła kanoników a parafia złączona z kościołem kapitulnym [PDF]
, 2019 Celem artykułu jest ukazanie aspektu prawnego relacji kapituły do parafii złączonej z kościołem kapitulnym w świetle obowiązujących przepisów. W jego pierwszej części przedstawiono kwestię zakazu łączenia parafii z kapitułą kanonicką.
Adamczyk, Jerzy
core +1 more source
, 2020 Artykuł zamieszczony jest w : Życie Uczelni : biuletyn informacyjny Politechniki Łódzkiej, nr 154, grudzień 2020W czasie gali finałowej konkursu Mam Pomysł na Startup nagrodzono najlepsze pomysły na biznes. Kapituła konkursu wyróżniła aż 17 projektów, w
Chojnacka, Ewa
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