Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Cameron Faustman"'
Autor:
D.U. Ahn, Lopa Basu, Luis Calvo, Marie-Christine Champomier-Vergès, Marilena E. Dasenaki, Per Ertbjerg, Cameron Faustman, X. Feng, Mónica Flores, Luca Fontanesi, Kerri B. Gehring, David E. Gerrard, Benjamin W.B. Holman, David L. Hopkins, Dacheng Kang, Joe P. Kerry, Anastasia S. Kritikou, Alexandra Lianou, Clemente López-Bote, Sulaiman K. Matarneh, Mark McGee, A. Mendonca, Rhonda K. Miller, Aidan P. Moloney, George-John E. Nychas, Herbert W. Ockerman, Efstathios Z. Panagou, Eric N. Ponnampalam, Peter P. Purslow, Ranjith Ramanathan, Jeffrey W. Savell, Tracy L. Scheffler, Surendranath P. Suman, Nikolaos S. Thomaidis, Fidel Toldrá, Andrey A. Tyuftin, Robyn Dorothy Warner, Jeffrey D. Wood, Youling L. Xiong, Monique Zagorec, Wangang Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a076e8c4cd662f5b90cb0a42b802a64
https://doi.org/10.1016/b978-0-323-85408-5.09989-1
https://doi.org/10.1016/b978-0-323-85408-5.09989-1
Publikováno v:
Critical Reviews in Food Science and Nutrition. 61:1260-1268
It has been approximately 10 years since the Government Accountability Office (GAO) published its report to Congress entitled, FDA Should Strengthen Its Oversight of Food Ingredients Determined to ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29fa3cea7d6dfe7eb54c069eed51ac46
https://doi.org/10.1080/10408398.2020.1756217
https://doi.org/10.1080/10408398.2020.1756217
Publikováno v:
Journal of Animal Science
Proof-of-principle for large-scale engineering of edible muscle tissue, in vitro, was established with the product’s introduction in 2013. Subsequent research and commentary on the potential for cell-based meat to be a viable food option and potent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::952199db9dde5e0a6079703bc71b0be9
https://pubmed.ncbi.nlm.nih.gov/32745187
https://pubmed.ncbi.nlm.nih.gov/32745187
Publikováno v:
Journal of agricultural and food chemistry. 68(46)
Appearance is an important sensory property that significantly influences consumers' perceptions of fresh meat quality. Failure to meet consumer expectations can lead to rejection of meat products, concomitant loss in value, and potential production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::997f0b81b2d691022fb693557ac0686b
https://pubmed.ncbi.nlm.nih.gov/32045229
https://pubmed.ncbi.nlm.nih.gov/32045229
Publikováno v:
Food Chemistry. 227:289-297
The compound 4-hydroxy-2-nonenal (HNE) dissolved in water was examined to remove potential effects of using ethanol to solubilize the aldehyde such as altering protein structure or redox properties of myoglobin (Mb). HNE became covalently bound to sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a846c78bc1949394b26584db6f5cf39
https://doi.org/10.1016/j.foodchem.2017.01.035
https://doi.org/10.1016/j.foodchem.2017.01.035
Autor:
Dong U. Ahn, Donato Andueza, Lopa Basu, Marie-Christine Champomier-Vergès, Marilena E. Dasenaki, Eric M. England, Cameron Faustman, Xi Feng, Mónica Flores, Luca Fontanesi, Kerri B. Gehring, David E. Gerrard, Jean-François Hocquette, David L. Hopkins, Joe P. Kerry, Alexandra Lianou, Clemente López-Bote, Sulaiman K. Matarneh, Mark McGee, Aubrey F. Mendonça, Rhonda K. Miller, Aidan P. Moloney, Benoît-Pierre Mourot, Jacques Mourot, George-John E. Nychas, Herbert W. Ockerman, Efstathios Z. Panagou, Peter P. Purslow, Jeffrey W. Savell, Tracy L. Scheffler, Surendranath P. Suman, Nikolaos S. Thomaidis, Fidel Toldrá, Andrey A. Tyuftin, Robyn D. Warner, Jeffrey D. Wood, Youling L. Xiong, Monique Zagorec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e68799c000d26aa1f9a87e825f7633ce
https://doi.org/10.1016/b978-0-08-100694-8.01002-5
https://doi.org/10.1016/b978-0-08-100694-8.01002-5
The appearance of food is critical to its perception of quality and this is especially true for meat. Meat color is due to the protein myoglobin, and this heme-containing macromolecule continues to react within the postmortem myofiber sarcoplasm. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daffadfcd997ede67dab7df315588b27
https://doi.org/10.1016/b978-0-08-100694-8.00011-x
https://doi.org/10.1016/b978-0-08-100694-8.00011-x
Autor:
Cameron Faustman, Michael DiLiberti, Lori F. Pivarnik, Nicole Richard, Surendranath P. Suman, P Christopher Ellis, Catherine Palmer
Publikováno v:
Journal of Food Science. 78:S902-S910
Carbon monoxide (CO) has been used to stabilize the color of fish muscle during frozen storage and distribution. This study compared changes in the quality profiles of CO-treated and untreated (UT) tilapia fillets stored at 21 to 22 °C (room tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f4f53d9c8aeb2df484819a21790641c
https://doi.org/10.1111/1750-3841.12145
https://doi.org/10.1111/1750-3841.12145
Autor:
Cameron Faustman, Nantawat Tatiyaborworntham, Ranjith Ramanathan, Richard A. Mancini, Shuang Yin, B.M. Naveena
Publikováno v:
Food Chemistry. 122:836-840
4-Hydroxy-2-nonenal (HNE), an unsaturated aldehyde generated by peroxidation of polyunsaturated fatty acids, is highly reactive and destabilizes myoglobin (Mb) redox state, affecting meat colour. Our objective was to characterise the adduction of HNE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82df95d015d0e70b19e0b36b4303fafb
https://doi.org/10.1016/j.foodchem.2010.02.062
https://doi.org/10.1016/j.foodchem.2010.02.062