Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Amali U. Alahakoon"'
Publikováno v:
The Journal of Poultry Science, Vol 52, Iss 2, Pp 156-165 (2015)
The aim of this study was to compare the bioactive and taste-related compounds in defatted freeze-dried chicken soup (DFDS) made from Korean native chickens (WoorimatdagTM, KNC) and commercial broilers (CB) available at retail. The betaine, carnitine
Externí odkaz:
https://doaj.org/article/5d70d837913b4f2a9c96d6999435b621
Publikováno v:
Trends in Food Science & Technology. 129:353-363
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c2501e1e67e26ab0c1d2cbcd8238540
https://doi.org/10.1016/j.tifs.2022.10.009
https://doi.org/10.1016/j.tifs.2022.10.009
Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage
Publikováno v:
Food Science of Animal Resources
Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef57453b37cb42ff1425661efbe56c49
https://pubmed.ncbi.nlm.nih.gov/35028574
https://pubmed.ncbi.nlm.nih.gov/35028574
Publikováno v:
Food and Bioprocess Technology. 12:852-864
The effect of pulsed electric fields (0.7 and 1.5 kV/cm, specific energy 90–100 kJ/kg) processing followed by post–pulsed electric field (PEF) ageing ( 0, 3, 7, 14 days) on the safety and quality attributes of sous vide–processed (60 °C/12 or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f8830a8b916d30780566415003bdd71
https://doi.org/10.1007/s11947-019-02254-6
https://doi.org/10.1007/s11947-019-02254-6
Publikováno v:
International Journal of Food Science & Technology. 54:823-834
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d440de7c9b129f75b3e163ff8f5709b
https://doi.org/10.1111/ijfs.14002
https://doi.org/10.1111/ijfs.14002
Publikováno v:
Food and Bioprocess Technology. 11:2055-2066
The goal of this research was to optimise sous vide processing parameters for beef briskets, previously treated with pulsed electric fields (PEF), to enhance meat tenderness while maintaining other quality attributes such as water holding capacity, c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ca8473335af1f03ae9a1c28106bcb31
https://doi.org/10.1007/s11947-018-2155-9
https://doi.org/10.1007/s11947-018-2155-9
Autor:
Kemal Aganovic, Amali U. Alahakoon, Carlos Álvarez, Federica Balestra, A.E.D. Bekhit, H. Bruce, Rocío Gómez Cansino, Irma Caro, Roberto Castro-Muñoz, Romain Couture, Marco Dalla Rosa, Birgit Dekkers, Liana Drummond, Edith G. González Mondragón, Temple Grandin, Volker Heinz, Maeve Henchion, J.L. Jacobs, Konstantina Kyriakopoulou, Martha-Yarely Leal Ramos, Sarah A. Lynch, Javier Mateo, Mary McCarthy, Néstor Gutiérrez Mendez, Leticia Mora, V. Muchenje, Anne Maria Mullen, Indrawati Oey, Massimiliano Petracci, E.N. Ponnampalam, Milagro Reig, René Ruby-Figueroa, N.D. Scollan, P. Silva, Sergiy Smetana, Nino Terjung, Fidel Toldrá-Reig, Mònica Toldrà, Fidel Toldrá, Atze Jan van der Goot, Luz H. Villalobos-Delgado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87ebc3e080f6597973bed5b5d6c62105
https://doi.org/10.1016/b978-0-12-814874-7.01002-6
https://doi.org/10.1016/b978-0-12-814874-7.01002-6
Autor:
Cheorun Jo, Amali U. Alahakoon, Ki-Chang Nam, Dinesh D. Jayasena, Muhammad Issa Khan, Hyun-Joo Kim, Samooel Jung
Publikováno v:
Korean Journal of Poultry Science. 42:215-221
Chicken breast meat samples were injected with marinade solution (salt, sugar, phosphate, monosodium glutamate, and nucleic acid) with or without 2% citrus peel extract (CPE), and then a subset were irradiated with a 1 or 2 kGy electron beam (EB) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dedaf055deccd5cd6f4be4bd9daa3065
https://doi.org/10.5536/kjps.2015.42.3.215
https://doi.org/10.5536/kjps.2015.42.3.215
Publikováno v:
Trends in Food Science & Technology. 45:37-49
Nitrite has been used in different meat products mainly to maintain their microbial quality, flavor, and color and to prevent lipid oxidation. Since consumer demand for organic or natural meat products has increased due to the concerns of health risk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3f084a422be5f1ab9f1b5dfa6ed81de
https://doi.org/10.1016/j.tifs.2015.05.008
https://doi.org/10.1016/j.tifs.2015.05.008
Autor:
Hyun-Joo Kim, Hae In Yong, Wonho Choe, Cheorun Jo, Amali U. Alahakoon, Ki Jung Kim, Sanghoo Park
Publikováno v:
Food Microbiology. 46:46-50
Pathogen inactivation induced by atmospheric pressure dielectric barrier discharge (DBD) (250 W, 15 kHz, air discharge) produced in a rectangular plastic container and the effect of post-treatment storage time on inactivation were evaluated using aga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2a3519a71ef3cd6af21621edddae107
https://doi.org/10.1016/j.fm.2014.07.010
https://doi.org/10.1016/j.fm.2014.07.010