Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Anne Maria Mullen"'
Autor:
Arno Germond, Anthony Fardet, Carlos Álvarez García, Mike Boland, Hong Ming Hoang, Anne-Maria Mullen, Lovedeep Kaur
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Processing is an inevitable step in the manufacturing of animal-based foods (ABF) and animal by-products (ABP). However, our society has reached a point where our food systems have reached unsustainable levels. The impact of ABF/ABP processing on sus
Externí odkaz:
https://doaj.org/article/ba33a22410b844eaa6d159fdc79cea98
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106842- (2024)
The rate of pH decline post – mortem and its interaction with temperature influences the final tenderness of meat, and therefore, the manipulation of the rate of pH decline is a strategy of interest in order to obtain consistent high quality meat.
Externí odkaz:
https://doaj.org/article/2ab1e1e235fa445f84b7c7e128a9ae29
Autor:
Justyna Horodyska, Klaus Wimmers, Henry Reyer, Nares Trakooljul, Anne Maria Mullen, Peadar G. Lawlor, Ruth M. Hamill
Publikováno v:
BMC Genomics, Vol 19, Iss 1, Pp 1-18 (2018)
Abstract Background Feed efficiency (FE) is an indicator of efficiency in converting energy and nutrients from feed into a tissue that is of major environmental and economic significance. The molecular mechanisms contributing to differences in FE are
Externí odkaz:
https://doaj.org/article/421f7fcb1ecf4348851fc01b609ec25c
Publikováno v:
Biomolecules, Vol 11, Iss 7, p 1003 (2021)
In the medical device sector, bloom index and residual endotoxins should be controlled, as they are crucial regulators of the device’s physicochemical and biological properties. It is also imperative to identify a suitable crosslinking method to in
Externí odkaz:
https://doaj.org/article/80e689aaef7f4a5499c50d8660ac5f8f
Publikováno v:
Polymers, Vol 13, Iss 15, p 2561 (2021)
Biodegradable polymers are non-toxic, environmentally friendly biopolymers with considerable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natur
Externí odkaz:
https://doaj.org/article/0bf1f45369fa44c5a371412d27ca869d
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but al
Externí odkaz:
https://doaj.org/article/32cfd06ee566458ba1eeab503e26a714
Autor:
Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, Alan L. Kelly, Torres Sweeney, Jamie Cafferky, Didier Viala, Ruth M. Hamill
Publikováno v:
Foods, Vol 10, Iss 5, p 952 (2021)
Beef tenderness is of central importance in determining consumers’ overall liking. To better understand the underlying mechanisms of tenderness and be able to predict it, this study aimed to apply a proteomics approach on the Longissimus thoracis (
Externí odkaz:
https://doaj.org/article/93ed74b37f6446c98d3b30db020051dc
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 20:5370-5392
Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e19290d4f1d2ddfa4a59b1085bbb7d7c
https://doi.org/10.1111/1541-4337.12845
https://doi.org/10.1111/1541-4337.12845
Publikováno v:
Methods in molecular biology (Clifton, N.J.). 2596
Two-dimensional difference gel electrophoresis (2D-DIGE) is an acrylamide gel electrophoresis-based technique for protein separation and quantification in complex mixtures. The technique addresses some of the drawbacks of conventional 2D polyacrylami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::94872364bb2c9fec451322011469f5a1
https://pubmed.ncbi.nlm.nih.gov/36378441
https://pubmed.ncbi.nlm.nih.gov/36378441
Publikováno v:
Meat Science. 202:109216
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3dc00f1c7546a24ca91dc80a214c17d
https://doi.org/10.1016/j.meatsci.2023.109216
https://doi.org/10.1016/j.meatsci.2023.109216