Results 51 to 60 of about 64,540 (276)

Technological feasibility, sensory acceptance and microbiological quality of Mutton-Based Sausages

Revue des Sciences de la Santé
Small-ruminant farming plays a crucial role in local livelihoods across Madagascar, yet the sector remains dominated by the sale of fresh meat with limited processing.
Clara GREGOIRE, Jean Marie RAZAFINDRAJAONA, Colette ASHANDE MASENGO, Baholy ROBIJAONA RAHELIVOLOLONIAINA   +3 more
doaj   +1 more source

Language‐Guided Robot Grasping Based on Basic Geometric Shape Fitting

Advanced Intelligent Systems, EarlyView.
This article presents a language‐guided, model‐free grasping framework that integrates multimodal perception with primitive‐based geometric fitting. By explicitly modeling object geometry from RGB‐D data, the method enables semantically controllable grasp pose generation and achieves robust performance in both structured and cluttered real‐world ...
Qun Niu, Chuanlin Zhang, Tianyu Zhang, Jieliang Zhao, Tie Fu, Xuemei Chen   +5 more
wiley   +1 more source

Effect of simulated gastrointestinal digestion on antioxidant, and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans QB7

Food Science and Human Wellness
Dry-fermented sausages are a good source of bioactive peptides, whose stability against gastrointestinal (GI) digestion determines their bioaccessibility.
Hongying Li, Hongbing Fan, Zihan Wang, Qiujin Zhu, Jianping Wu   +4 more
doaj   +1 more source

Determine The Sensory Characteristics and Drivers of Liking for Sausage Products Using Check-All-That-Apply Method

Chemical Engineering Transactions, 2023
Despite the growing demand for more sustainable food production and consumption like plant-based products, there has not been much research on the sensory properties of plant-based sausages.
Hien T.N. Nguyen, Thinh H. Pham, Thien D. H. Nguyen   +2 more
doaj   +1 more source

The characterization of the functional properties of three cold alkali extracted meat protein concentrates and the relationship between functional properties determined using model systems and the properties of an emulsion-type sausage in which they were incorporated : a thesis presented in partial fulfilment of the requirements for the degree of Masterate of Technology (Biotechnology) at Massey University [PDF]

, 1981
The feasibility of marketing three meat protein concentrates (MassMPC, MyoMPC and SarcoMPC) on the commercial protein market was studied. Solubility, heat gel strength, water binding and emulsification properties of these proteins were investigated under
Nicklin, Suzanne Helen
core  

A Cost‐Effective Hybrid Method For Homogeneous Matrix Coating in Matrix‐Assisted Laser Desorption/Ionization Mass Spectrometry Imaging Using Simultaneous Spin and Spray Deposition

Analysis &Sensing, EarlyView.
This study introduces an in‐house spin coater for matrix‐assisted laser desorption/ionization mass spectrometry imaging, providing homogeneous matrix deposition via simultaneous spray and spin. The approach yields reproducible signals and clear metabolite distributions in complex tissues.
Lanaia Ítala Louzeiro Maciel, Jussara Valente Roque, Almir Custodio Batista Junior, Gabriel Henry Morais Dufrayer, Naará da Silva Balbino, Keilah Valéria Naves Cavalcante, Marcos Divino Ferreira Junior, Andrea Rodrigues Chaves, Boniek Gontijo Vaz   +8 more
wiley   +1 more source

Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl [PDF]

, 2010
Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were ...
Al-Otaibi, Aly, Andrew J. Taylor, Angus, Anne-Laure Koliandris, Barylko-Pikielna, Bettina Wolf, Breslin, Busch, Cecile Morris, Claire Labarre, Desmond, Frank, Gelabert, Gou, Halpern, Hort, Joanne Hort, Katsiari, Keast, Kemp, Kilcast, Kilcast, Kuramitsu, Lawless, Lindsay, Louise Hewson, McGregor, Morris, Okiyama, Pasin, Prescott, Roininen, Sanceda, Shepherd, Tuorila, Vanderklaauw, Yamaguchi   +37 more
core   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Fraud identification in beef sausage in Tehran ‎province using mitochondrial genes of animal species [PDF]

Bihdāsht-i Mavādd-i Ghaz̠āyī, 2014
The aim of this study was to develop a species-specific PCR method for rapid identification of meat species in order to detect any potential fraud in meat products.
H.S , Hosseni, F Tafvizi, M Tajabadi Ebrahimi, A Sharifan   +3 more
doaj  

Approximations of the Wiener sausage and its curvature measures

, 2009
A parallel neighborhood of a path of a Brownian motion is sometimes called the Wiener sausage. We consider almost sure approximations of this random set by a sequence of random polyconvex sets and show that the convergence of the corresponding mean ...
Meschenmoser, Daniel, Rataj, Jan, Spodarev, Evgeny   +2 more
core   +1 more source