Results 251 to 260 of about 129,737 (318)

Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach

Food Chemistry, 2018
Xue Zhao, Yun Bai, Tong Xing
exaly   +2 more sources

Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale

Food Chemistry, 2019
PSE-like technological defect in the meat industry is of great importance due, to the economic loss it can cause. It has been studied from the biochemical perspective but very few studies have focused on tissular characterization.
Laetitia Theron, Thierry Sayd, Christophe Chambon   +2 more
exaly   +2 more sources

PSE

Proceedings of the 12th ACM SIGSOFT twelfth international symposium on Foundations of software engineering, 2004
In this paper, we describe PSE (Postmortem Symbolic Evaluation), a static analysis algorithm that can be used by programmers to diagnose software failures. The algorithm requires minimal information about a failure, namely its kind (e.g. NULL dereference), and its location in the program's source code.
Roman Manevich, Manu Sridharan, Stephen Adams, Manuvir Das, Zhe Yang   +4 more
openaire   +1 more source

The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork

Meat Science, 2019
This study investigated the effects of frozen storage time on the quality and muscle structure in normal and pale, soft and exudative (PSE)-like pork. The meat quality of M.
David L Hopkins, Benjamin Wb Holman, Alaa El-Din A Bekhit   +2 more
exaly   +2 more sources

Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.

Meat Science, 2019
The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated.
M. M. D. O. Paula, G. B. Haddad, L. M. Rodrigues, A. A. Benevenuto Júnior, A. Ramos, E. Ramos   +5 more
semanticscholar   +1 more source

Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein.

Food Chemistry, 2019
The effects of a hydroxyl radical generating system (Fe3+/H2O2) at different H2O2 concentrations (0, 1 and 10 mM) on the chemical and structural properties of isoelectric solubilization/precipitation (ISP)-isolated PSE (pale, soft, exudative)-like ...
Xue Zhao, T. Xing, Peng Wang, Xinglian Xu, G. Zhou   +4 more
semanticscholar   +1 more source

PSE-Coated Interdigital Resonator for Selective Detection of Ammonia Gas Sensor

IEEE Sensors Journal, 2019
This paper presents, for the first time, a microwave gas sensor utilizing Poly (styrene-co-maleic acid) partial isobutyl/methyl mixed ester (PSE), which is a sensing material, as a coating on an interdigital resonator.
Warunee Krudpun, N. Chudpooti, P. Lorwongtragool, S. Seewattanapon, P. Akkaraekthalin   +4 more
semanticscholar   +1 more source

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Food and Bioprocess Technology, 2014
Ke Li, Zhuang-Li Kang, Yingying Zhao
exaly   +2 more sources

Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat

LWT - Food Science and Technology, 2016
Xue Zhao, Xing Chen, Xinglian Xu
exaly   +2 more sources

Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus

LWT - Food Science and Technology, 2016
Marta Chmiel, Mirosław Słowiński, Krzysztof Dasiewicz   +2 more
exaly   +2 more sources