Results 241 to 250 of about 129,737 (318)

Moscú y el PSE

, 1977
openaire   +1 more source

Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat

Food Chemistry, 2022
The mechanisms involved in the development of oxidative changes in pale, soft, exudative (PSE) chicken meat during storage in the dark at 4 °C for 5 days and after cooking at 80 °C for 30 min, light exposure and reheating were explored in this study. The
Massimiliano Petracci
exaly   +2 more sources

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Influence of extreme alkaline pH induced unfolding and aggregation on PSE-like chicken protein edible film formation

Food Chemistry, 2020
The mechanisms of the unfolding and aggregation of PSE-like chicken meat protein at extreme alkaline pHs (pH 11.0, 11.5 and 12.0) were studied and related to the physical properties of edible films.
Xue Zhao, Tong Xing, Xinglian Xu
exaly   +2 more sources

TEA-PSE 2.0: Sub-Band Network for Real-Time Personalized Speech Enhancement

Spoken Language Technology Workshop, 2023
Personalized speech enhancement (PSE) utilizes additional cues like speaker embeddings to remove background noise and interfering speech and extract the speech from target speaker.
Yukai Ju, Shimin Zhang, Wei Rao, Yannan Wang, Tao Yu, Lei Xie, Shidong Shang   +6 more
semanticscholar   +1 more source

Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

Food Chemistry, 2017
Marta S Madruga, Mario Estevez, Elza Iouko Ida   +2 more
exaly   +2 more sources

Data-centric process systems engineering: A push towards PSE 4.0

Computers and Chemical Engineering, 2021
Process Systems Engineering (PSE) is now a mature field with a well-established body of knowledge, computational-oriented frameworks and methodologies designed and implemented for addressing chemical processes related problems spanning a wide range of ...
M. Reis, P. Saraiva
semanticscholar   +1 more source

Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel

, 2021
The objective of this study was to the determine effects of lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken gel.
M. Lan, Lin Li, Xiaolong Peng, Juncheng Chen, Qiuhua Cao, Ni He, Jiaxian Cai, Bing Li, Xia Zhang   +8 more
semanticscholar   +1 more source

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Innovative Food Science & Emerging Technologies, 2020
The present study was performed to clarify the effects of pulsed electric field (PEF) on the physicochemical properties and conformations of myofibrillar proteins (MPs) extracted from pale, soft, exudative (PSE)-like chicken breast meat.
Ming Dong, Yujuan Xu, Yumei Zhang, Minyi Han, Peng Wang, Xinglian Xu, G. Zhou   +6 more
semanticscholar   +1 more source

Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork.

Meat Science, 2020
We investigated ten pale, soft, and exudative (PSE), and ten normal meat samples from pig carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities at 0 and 24 h post-mortem were determined.
Zequan Xu, Yonggang Shao, Guangjuan Liu, Shijun Xing, Zhang Li, Mingrui Zhu, Xu Yanli, Zirong Wang   +7 more
semanticscholar   +1 more source