Results 21 to 30 of about 158,061 (262)
Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
Ultrasonics Sonochemistry, 2021 The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork ...
Ruyu Zhang +4 more
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Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
Foods, 2020 Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products ...
Micaela Álvarez +4 more
doaj +1 more source
Ultrasonics Sonochemistry, 2022 This study was designed to compare the properties of myofibrillar protein (MP) stabilized soybean oil-in-water emulsions fabricated by ultrasound-assisted emulsification (UAE), high-pressure homogenization (HPH) and high-speed homogenization (HSH).
Lei Zhou +4 more
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Biodegradation of 5-(Hydroxymethyl)-furfural and Furan Derivatives
Proceedings, 2018 Furfural and 5-hydroxymethylfurfural (HMF) are degradation products of lignocellulose during pretreatment operations. Furfural compounds are a group of chemical compounds whose common thread is an aldehyde group attached to a furan ring, and they ...
María Isabel Igeño +5 more
doaj +1 more source
Юг России: экология, развитие, 2019 Aim. The aim of the research was to study the features of formation of adaptive ability, meat productivity and quality indicators of mutton obtained in the arid conditions of the Volga region from sheep of the Edilbaev breed of different genotypes ...
I. F. Gorlov +7 more
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Foods, 2020 The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special ...
Juan Carlos Solomando +3 more
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Novel Approaches to Minimizing Mycotoxin Contamination
Toxins, 2020 Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health [...]
Mar Rodríguez, Félix Núñez
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Foods, 2022 This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count ...
Zhenqian Wei +6 more
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Food and Environment Safety, 2020 The impact of washing solutions on mechanically deboned turkey meat (MDM) was evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic acid (pH 5.8).
Oleg GALENKO +3 more
doaj
Journal of Food QualityIberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass to ...
Soledad Sánchez +3 more
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