Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Angela M. Rincon"'
Publikováno v:
Poultry Science. 95:2449-2454
The objective was to characterize texture properties of raw and cooked broiler fillets (Pectoralis major) with the wooden breast condition (WBC) using the instrumental texture techniques of Meullenet-Owens Razor Shear (MORS) and Texture Profile Analy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da062d3d13e45c1190bf4148d25d61c2
https://doi.org/10.3382/ps/pew204
https://doi.org/10.3382/ps/pew204
Autor:
Rakesh K. Singh, Angela M. Rincon
Publikováno v:
Food and Bioprocess Technology. 9:1535-1541
This study aimed to evaluate the use of nalidixic acid-adapted strains of three major Shiga toxin-producing Escherichia coli (STEC) and non-pathogenic E. coli for the use of radio frequency (RF) heating using phosphate buffer saline (PBS). The effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1117b910ca621f6ab947f60050d25c27
https://doi.org/10.1007/s11947-016-1740-z
https://doi.org/10.1007/s11947-016-1740-z
Autor:
Angela M. Rincon, Rakesh K. Singh
Publikováno v:
Food Control. 62:390-396
This study evaluated the thermal inactivation of Shiga toxin-producing Escherichia coli (O157:H7, O26:H11 and O111) (STEC) and non-pathogenic E. coli in non-intact beefsteaks (NIBS) cooked by radio frequency (RF). Blade tenderized steaks were inocula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33a2562388fcb7478581b073616caee7
https://doi.org/10.1016/j.foodcont.2015.11.021
https://doi.org/10.1016/j.foodcont.2015.11.021
Publikováno v:
LWT - Food Science and Technology. 64:1323-1328
Proper cooking of non-intact beefsteaks (NIBS) products is of increasing concern due to the possible survival of foodborne pathogens potentially transferred from the surface to the interior of meat during tenderization operations. Slow heating from t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcac852ccde8f6cd55654634b865c2d8
https://doi.org/10.1016/j.lwt.2015.07.017
https://doi.org/10.1016/j.lwt.2015.07.017
INFLUENCE OF OSMOTIC DEHYDRATION, RIPENESS AND FROZEN STORAGE ON PHYSICOCHEMICAL PROPERTIES OF MANGO
Autor:
Angela M. Rincon, William L. Kerr
Publikováno v:
Journal of Food Processing and Preservation. 34:887-903
The effect of osmotic drying on mango slices of different ripeness, subsequently frozen and stored at−18C during 20 weeks was evaluated. Osmotic treatments decreased moisture content, titratable acidity, vitamin C levels, lightness (L*) and firmnes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49e6ac132d6f2eba72481bd1f36439b2
https://doi.org/10.1111/j.1745-4549.2009.00404.x
https://doi.org/10.1111/j.1745-4549.2009.00404.x
Autor:
Nelson A. Cox, Arthur Hinton, S. C. Mize, A. K. Howard, Harshavardhan Thippareddi, Lari M. Hiott, Charlene R. Jackson, M. S. Ukidwe, Sanjay Kumar, M. A. Landrum, J. S. Jackson, Mark E. Berrang, Kimberly L. Cook, Casey W. Ritz, J. R. Plumblee Lawrence, Angela M. Rincon, Jonathan G. Frye, D. E. Cosby
Publikováno v:
Journal of Food Safety. 38:e12438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e82d3fb73bfaa93a53d3b8e745f123b2
https://doi.org/10.1111/jfs.12438
https://doi.org/10.1111/jfs.12438