Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sun, Jin"'
Publikováno v:
Food Science of Animal Resources
Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of a
Publikováno v:
Food Science of Animal Resources
This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combinat
Publikováno v:
Food Science of Animal Resources. 39:1000-1007
This study investigated protein digestibility of beef puree in infant and adult in vitro digestion models. The simulated digestive juices for infant and adult were prepared. Protein digestibility of beef puree was calculated in the gastric and gastro
Publikováno v:
Food Science of Animal Resources
A survey we conducted suggests that the ingestion of veterinary drug residues in edible animal parts constitutes a potential health hazard for its consumers, including, specifically, the possibility of developing multidrug resistance, carcinogenicity
Publikováno v:
Food Science of Animal Resources
The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KC
Publikováno v:
Food Science of Animal Resources
The aim of this study was to compare the effects of number of washes and salt addition on the meat quality in protein recovered from Alaska Pollock compared with pork leg. Various properties of protein recovered from Alaska Pollock (C, washed twice,
Autor:
Sung Ki Lee, Taesun Park, Jinwoo Cho, Dongwook Kim, Aera Jang, Sang Keun Jin, Hye-Jin Kim, Sun Jin Hur
Publikováno v:
Food Science of Animal Resources
Charcoal-grilling is a popular cooking method but causes the formation of polycyclic aromatic hydrocarbons (PAHs), which can be harmful to human health. Gochujang marinade is commonly used for flavoring meats during charcoal-grilling. However, the ef