Zobrazeno 1 - 9
of 9
pro vyhledávání: '"B. L. Amla"'
Publikováno v:
Journal of Food Quality. 18:103-117
Processing of Tandoori Chicken, a marinated and oven baked traditional product, was optimized using response surface methodology. The central composite rotatable design used involved three factors: marination duration, oven temperature, and baking ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65f882d08508f03502dc086686473e51
https://doi.org/10.1111/j.1745-4557.1995.tb00366.x
https://doi.org/10.1111/j.1745-4557.1995.tb00366.x
Publikováno v:
Meat Science. 37:103-113
Proximate composition, sarcoplasmic and myofibrillar protein fractions of buffalo meat were similar to those of beef. Buffalo meat was also rich in lysine. Meat from young animals had a lower collagen content than that from old ones. As the temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afa1fc65455fa2cd1148c86783ad7a62
https://doi.org/10.1016/0309-1740(94)90148-1
https://doi.org/10.1016/0309-1740(94)90148-1
Publikováno v:
Meat Science. 35:331-340
A study was conducted on some physico-chemical and sensory characteristics of buffalo meat frozen by plate and blast freezing and stored at −15 ± 3°C for a period of 3 months. A marginal increase in pH values and drip losses were observed during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4228144b809fd307bd7bba10935e5f9
https://doi.org/10.1016/0309-1740(93)90039-k
https://doi.org/10.1016/0309-1740(93)90039-k
Publikováno v:
Meat Science. 28:195-202
The semimembranosus (SM) and semitendinosus (ST) muscles were removed from 18 four to five year old Bannur breed ewes which were slaughtered and carcasses (six each) suspended by the (a) Achilles tendon at 26 ± 2°C for 1 h before cutting (b) Achill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd1f6621371ef3a8fec73966ae37e8c5
https://doi.org/10.1016/0309-1740(90)90003-o
https://doi.org/10.1016/0309-1740(90)90003-o
Autor:
B. L. Amla, J. V. Prabhakar
Publikováno v:
Journal of Food Science. 43:1839-1843
The effect of water activity on carbonyl composition of walnut oil has been studied at 2 stages of oxidation. At the lower oxidation level corresponding to a peroxide value (POV) of less than 100, the water activity of the system did not make signifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4963f02ae1891838c93721a64b8a6c1
https://doi.org/10.1111/j.1365-2621.1978.tb07427.x
https://doi.org/10.1111/j.1365-2621.1978.tb07427.x
Autor:
V. H. Potty, B. L. Amla
Publikováno v:
Food and Nutrition Bulletin. 7:1-8
Awareness of the importance of energy saving in manufacturing processes was kindled only when fossil fuels registered dramatic price increases in 1973. These increases led to evolving strategies to conserve energy resources, especially exhaustible so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bd38e2ec1de155697ca91219dce930d
https://doi.org/10.1177/156482658500700211
https://doi.org/10.1177/156482658500700211
Autor:
F. J. Francis, B. L. Amla
Publikováno v:
American Potato Journal. 38:89-94
French-fry style potato strips were immersed for varying lengths of time in five concentrations of sodium bisulphite solutions. The residual sulphur dioxide in the strips increased with increasing strength of solution but not with increasing time of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::816355d65bb9817898e805b8d0698769
https://doi.org/10.1007/bf02861971
https://doi.org/10.1007/bf02861971
Autor:
B. L. Amla, F. J. Francis
Publikováno v:
American Potato Journal. 36:204-211
Pre-peeled potatoes dipped for one minute in 0.7 per cent solution of phytic acid or 0.5 per cent calcium phytate and 1000 ppm sulphur dioxide and packed in polyethylene bags were not discolored after 16 days storage at 40–42° F.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b65fb545734edb4a886abb0167fde37c
https://doi.org/10.1007/bf02852467
https://doi.org/10.1007/bf02852467
Autor:
B. L. Amla, F. J. Francis
Publikováno v:
American Potato Journal. 38:121-130
Prepeeled French-fry style potato strips were treated with varying concentrations of sodium bisulphite solutions buffered at six pH values from 4 to 10 and stored in polyethylene and Cryovac bags for 10 and 16 days at 32 to 34° F. and 40 to 42° F.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a18a1cec061ee1a8ddb52f065e72fd4d
https://doi.org/10.1007/bf02870218
https://doi.org/10.1007/bf02870218