Results 21 to 30 of about 73 (57)

Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese. [PDF]

Open Vet J, 2021
Hegab OW, Abdel-Latif EF, Zaki HMBA, Moawad AA.   +3 more
europepmc   +1 more source

The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin. [PDF]

Foods, 2023
Zduńczyk W, Tkacz K, Modzelewska-Kapituła M.   +2 more
europepmc   +1 more source

Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber). [PDF]

Foods, 2022
Florek M, Domaradzki P, Skałecki P, Ryszkowska-Siwko M, Ziomek M, Tajchman K, Gondek M, Pyz-Łukasik R.   +7 more
europepmc   +1 more source

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices. [PDF]

Poult Sci, 2023
Wereńska M, Wołoszyn J, Okruszek A, Marcinkowska W, Haraf G.   +4 more
europepmc   +1 more source

Farmed-raised fallow deer (Dama dama L.) carcass characteristics and meat nutritional value. [PDF]

J Food Sci Technol, 2020
Żmijewski T, Modzelewska-Kapituła M, Pomianowski J, Ziomek A.   +3 more
europepmc   +1 more source

Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study. [PDF]

Animals (Basel), 2022
Mikami N, Toyotome T, Takaya M, Tamura K.   +3 more
europepmc   +1 more source

Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics in chicken breast. [PDF]

Food Chem X
Zhang S, Cao Y, Li M, Wang Z, Yu B, Tao H, Gao W, Li J, Zhang Z, Zhao H, Wu Z, Cui B.   +11 more
europepmc   +1 more source

Advances and Drawbacks of Sous-Vide Technique-A Critical Review. [PDF]

Foods
Misu GA, Canja CM, Lupu M, Matei F.
europepmc   +1 more source

Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef. [PDF]

Foods, 2023
Pu X, Ruan J, Wu Z, Tang Y, Liu P, Zhang D, Li H.   +6 more
europepmc   +1 more source

Strategies for Healthier Meat Foods: An Overview. [PDF]

Prev Nutr Food Sci
Espinales C, Baldeón M, Bravo C, Toledo H, Carballo J, Romero-Peña M, Cáceres PJ.   +6 more
europepmc   +1 more source