Results 51 to 60 of about 51,277 (323)
Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage
Future Postharvest and Food, EarlyView.The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar +6 more
wiley +1 more source
Tenderness indicators in salted and dried meat: a review
Semina: Ciências Agrárias, 2014 Salted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional.
Yuri Montenegro Ishihara +1 more
doaj +1 more source
Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack [PDF]
, 2017 Lamb racks from commercial carcasses were scanned using near-infrared spectroscopy. The prediction accuracies (R 2) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94.
Aalhus, Jennifer L. +10 more
core +1 more source
Effect of Tumbling Conditions on the Tendinous and Tenderness Index of Chicken Leg Meat [PDF]
, 2022 Sylwia Mierzejewska +3 more
openalex +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Male chicken thigh meat quality from fast and slow growing breeds from an organic free-range system [PDF]
, 2009 Significant effects of Genotype and Age on several of the technological meat quality attributes measured were found. In general, the meat from fast growing birds (JA) was darker, more tender, had a higher water-binding but a higher cooking loss.
Dufek, A., Horsted, K., Karlsson, H.A.
core
Full Dollarisation and Economic Performance Revisited
International Journal of Finance &Economics, EarlyView.ABSTRACT This paper examines the economic performance of fully dollarised economies compared to those with alternative monetary regimes. Using an extensive dataset covering 192 countries from 1980 to 2021, we employ a variety of econometric techniques, including joint maximum likelihood and propensity score matching, to address endogeneity and ...
John Thornton, Chrysovalantis Vasilakis
wiley +1 more source
JSFA reports, EarlyView.Abstract Background Dried fish is a popular protein‐rich food in Bangladesh, yet its safety and quality vary based on its origin, processing, and storage conditions. This study evaluated the sensory, proximate, and microbiological qualities of five commercially important dry fish available in Bangladeshi markets, including both native (Bangladesh) and ...
Nur Nahar Sohe +2 more
wiley +1 more source
Quality of Cattle Meat and Its Compositional Constituents
Veterinary Medicine International, 2021 Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water ...
Umer Seid Geletu +3 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND In Brazil, the slaughter of female cattle, particularly older animals, has increased substantially. However, meat from this category presents limitations in terms of quality, mainly because of its toughness resulting from a high concentration of cross‐links between collagen fibers.
Juliano CC Belmonte +7 more
wiley +1 more source