Results 51 to 60 of about 18,427 (259)

Characterization of textural properties and changes of myofibrillar and sarcoplasmic proteins in salame Felino during ripening

, 2013
Textural properties and changes of myofibrillar and sarcoplasmic proteins of salame Felino, a typical Italian dry-cured fermented sausage, were studied during ripening. Hardness, chewiness, and gumminess increased over the ripening period.
ZANARDI, Emanuela, G. Saccani, G. Fornelli   +2 more
core   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion

Gels, 2023
The emulsions prepared by three non-meat proteins, sodium caseinate (SC), soy protein isolate (SPI) and egg white protein (EPI), were individually added to the continuous phase of myofibrillar protein (MP) sol to form MP composite gels to simulate meat ...
Mangang Wu, Qing Yin, Junjie Bian, Yuyu Xu, Chen Gu, Junying Jiao, Jingjing Yang, Yunlin Zhang   +7 more
doaj   +1 more source

Packaging films based on myofibrillar proteins: Fabrication, properties and applications

, 1998
3 tables 3 graph.International audiencePackaging films based on fish myofibrillar proteins have been developed by two processes. The “solvent process” based on the casting of a film‐forming solution is affected by protein concentration and pH.
Cuq, Bernard, Guilbert, Stephane, Gontard, Nathalie, Cuq, Jean-Louis   +3 more
core   +1 more source

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Protein Fraction-Dependent Antioxidant Responses to Thermal Processing in Korean Native Black Goat Extracts: A Screening and Multivariate Analysis

Foods
Korean native black goat is commonly consumed as thermally processed extracts and is widely perceived to exhibit health-promoting properties; however, the contribution of intrinsic muscle proteins to these functional characteristics remains unclear. This
Woo-Young Son, Jun Hwang, Hyun-Wook Kim
doaj   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation

, 2015
Protein phosphorylation changes of the sarcoplasmic and myofibrillar proteins in beef longissimus muscle in response to electrical stimulation (ES) was investigated. Sarcoplasmic and myofibrillar proteins purified from muscle samples taken at 0, 3 and 10
Sveriges lantbruksuniversitet., Lundström, Kerstin,, Karlsson, Anders,   +2 more
core   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Multi-parameter evaluation of the effect of processing conditions on meat protein modification

Heliyon, 2020
Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these ...
Santanu Deb-Choudhury, Stephen Haines, Duane Harland, Stefan Clerens, Chikako van Koten, Erin Lee, Ancy Thomas, Jolon Dyer   +7 more
doaj   +1 more source