Results 81 to 90 of about 1,389,522 (295)
Orange Coloration of Canned Skipjack Meat-II
NIPPON SUISAN GAKKAISHI, 1973 No adequate measures to avoid the undesirable orange coloration frequently encountered in the skipjack canning industry' are known. Finding that the orange colored meat contains an intensely blue fluorescent substance, its properties were studied. The darker the orange coloration, the more intense is the fluorescence observed, thus suggesting that this
Yasuyuki SHIMIZU, Masamichi BITO
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Memristive Motion‐Streak Neuron for Spatiotemporal Multiple Object Detection
Advanced Materials, EarlyView.This work proposes motion‐streak neuron hardware using amorphous In–Ga–Zn–O optoelectronic memristors and dynamic memristors for spatiotemporal multiple‐object detection. The motion streak neuron array processes optical and electrical stimuli, allowing speed‐dependent filament relaxation to encode motion trajectories.
Hyungjun Park +9 more
wiley +1 more source
Effect of protective atmosphere on color of goose meat
Poultry Science, 2013 The objective of the work was to characterize the color of the of the goose breast meat packaged in protective atmosphere and stored in the refrigerated conditions. The aim was realized by determination of total heme pigment concentration; relative concentration of myoglobin, oxymyoglobin, and metmyoglobin; parameters of color L* (lightness), a ...
A, Orkusz +3 more
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, 2021 If you are yearning pork, then you are at the correct place! While our selling online meat business has expanded since our modest start with a few meat products, to provide an extensive quality of local proteins by our online meat shop, pork will ...
Giggs meat
core +1 more source
Advanced Materials, EarlyView.Intrinsic material dynamics are harnessed as computational resources for neuromorphic in‐materio physical reservoir computing. Defects, ionic motion, interfaces, percolation, geometry, and biasing shape transient states that provide fading memory, nonlinearity, and high‐dimensional projection for simple readout. A descriptor‐to‐dynamics framework links
Kshitij RB Singh +5 more
wiley +1 more source
Acta Scientiarum: Technology, 2014 The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at
Sandriane Pizato +3 more
doaj +1 more source
Advanced Materials, EarlyView.The point‐of‐care diagnosis of Clostridioides difficile infection remains challenging due to reliance on slow culture and amplification‐based methods. A lab‐in‐a‐tube electrochemical biosensor integrating DNAzymes, antifouling magnetic beads, and a hierarchically structured flow cell enables amplification‐ and culture‐free detection directly in stool ...
Survanshu Saxena +10 more
wiley +1 more source
Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat
Poultry Science, 1990 Abstract Heme-complex-forming ligands and their effects on color were studied in cooked turkey breast meat. Twenty-four ground meat samples were prepared with combinations of two levels of pigments [0 or .4 mg of myoglobin (Mb) and .4 mg of hemoglobin (Hb) per gram meat weight], two levels of NaCl (0 or 2.5%), and six ligands.
D.U. AHN, A.J. MAURER
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Advanced Materials Technologies, EarlyView.Nanoporous silica nanoparticles incorporated in nanoporous platinum offer the possibility for implant‐associated drug delivery from neuronal electrodes. ABSTRACT Sensorineural hearing loss, resulting from damage to the hair cells of the inner ear, profoundly impairs quality of life.
Mosaieb Habib +10 more
wiley +1 more source
Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products.
Nihon Yoton Gakkaishi, 1999 豚肉に食塩を添加し好気的に保持すると変色や色素量の減少が起こるが, これらに対するカルノシンによる抑制効果を調べた。と畜後24時間の豚腿部挽肉に食塩を2%添加し, これにカルノシンを0.5～1.0%添加した試料を調製し好気的条件下で1週間, 2～3℃で保存した。その結果, カルノシン無添加の試料と比べ, 添加試料では赤色度が増加し, カルノシンは食塩添加によるヘム色素の減少を抑制した。カルノシン添加によりミオグロビンのメト化率およびTBAR値は共に低くなり, 貯蔵中の脂質酸化は抑制された。この系に, 亜硝酸ナトリウムを100ppm添加し嫌気的条件下 (真空包装) で1週間塩漬し加熱した結果, 対照となる無添加試料と比べ0.5%カルノシン添加試料で発色率が高くなった。加熱塩漬肉試料では ...
SAKATA, Ryoichi +2 more
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