Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Peter C. Thomson"'
Publikováno v:
Foods, Vol 12, Iss 2, p 337 (2023)
Sialic acids (Sias) are acidic monosaccharides and red meat is a notable dietary source of Sia for humans. Among the Sias, N-acetylneuraminic acid (Neu5Ac) and 2-keto-3-deoxy-D-glycero-D-galacto-2-nonulosonic acid (KDN) play multiple roles in immunit
Externí odkaz:
https://doaj.org/article/4724b648acf84c96b6c9ad6dd049fd81
Autor:
Zahra B. Naqvi, Peter C. Thomson, Michael A. Campbell, Sajid Latif, Jerrad F. Legako, David M. McGill, Peter C. Wynn, Michael A. Friend, Robyn D. Warner
Publikováno v:
Foods, Vol 10, Iss 8, p 1936 (2021)
This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C,
Externí odkaz:
https://doaj.org/article/65fa9f4716654f46accc40d267bec842