Results 261 to 270 of about 1,389,522 (295)

Meat color and iridescence: Origin, analysis, and approaches to modulation

Comprehensive Reviews in Food Science and Food Safety, 2023
Jochen Weiss, Monika Gibis
exaly  

Meat Color, Relation of Free Sulfhydryl Groups to Cured Meat Color

Journal of Agricultural and Food Chemistry, 1955
B. M. Watts, A. M. Erdman, Jane Wentworth   +2 more
openaire   +1 more source

Cooked meat color

Journal of Food Science, 1978
David A Ledward, ‐G. G. Giddings
openaire   +1 more source

Meat Color

2001
Owen Young, John West
openaire   +1 more source

Meat Color

2009
openaire   +2 more sources

COLOR OF MEAT

Journal of Food Science, 1938
openaire   +1 more source

Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model

Journal of Food Engineering, 2023
Andrea Pujol, Alvarez H, Diego A Munoz
exaly  

Pigments and Meat Color (in Turkish)

2015
Renkli bileşikler içerisinde et rengi için en önemli olanları hemoglobin ve myoglobindir ve miktar olarak da en fazla bulunan pigmentlerdir. Myoglobin ve hemoglobin’in her ikisi de protein komplekslerdir. Bu pigmentlerin kimyasal yapılarının birbirine benzemesi yanında canlı dokulardaki fonksiyonları da birbirine benzer.
openaire   +1 more source

Effects of protein phosphorylation on color stability of ground meat

Food Chemistry, 2017
Qingwu Shen, Huan Liu
exaly  

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

Journal of Food Science, 2006
Nicola King
exaly