Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Chiara Ruedt"'
Publikováno v:
BMC Research Notes, Vol 15, Iss 1, Pp 1-4 (2022)
Abstract Objective The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may
Externí odkaz:
https://doaj.org/article/a0155375b13147cf8d72eeee1f40c633
Publikováno v:
Food Science and Technology International. 29:151-155
The effect of Hofmeister salts (NaCl, NaSCN, Na2SO4, KCl, LiCl, CaCl2) on surface iridescence in cooked pork was investigated. Strongest iridescence occurred in samples treated with NaSCN, NaCl and KCl. Control samples and LiCl, CaCl2 and Na2SO4 trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa4a73d793778d6ee949d60413ac470c
https://doi.org/10.1177/10820132211067867
https://doi.org/10.1177/10820132211067867
Publikováno v:
European Food Research and Technology. 248:57-68
The objective of this study was to investigate the effect of salt concentration on meat iridescence in cured cooked pork products. In addition, the influence of nitrite and pigmentary color on iridescence and its visual macroscopic perception was asc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94884090b15135924c53b0fff8e1eda8
https://doi.org/10.1007/s00217-021-03850-7
https://doi.org/10.1007/s00217-021-03850-7
Publikováno v:
International Journal of Food Science & Technology. 56:250-258
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac5faffe8d8534156bf20542c6256124
https://doi.org/10.1111/ijfs.14626
https://doi.org/10.1111/ijfs.14626
Publikováno v:
BMC research notes. 15(1)
Objective The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may be relate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efdae5db03b526b2b8ae8625f6aa1d99
https://pubmed.ncbi.nlm.nih.gov/35193650
https://pubmed.ncbi.nlm.nih.gov/35193650
Publikováno v:
Journal of food scienceREFERENCES. 86(8)
Microstructural factors associated with surface iridescence in cooked, cured pork products were investigated. Meat iridescence is a commonly observed physical phenomenon in raw meat and meat products that consist of intact muscle tissue. Since the pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb574ec1506548ef17c58093319d8866
https://pubmed.ncbi.nlm.nih.gov/34268771
https://pubmed.ncbi.nlm.nih.gov/34268771
Publikováno v:
Meat Science. 163:108064
Iridescence extent is commonly evaluated by sensory analysis but it is a time-consuming and cost-intensive method. A low-cost, rapid and objective alternative is digital image analysis. Here we report the development of an image analysis method for q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8da5b017ddbe10c5dc97e74e2f1e4ce
https://doi.org/10.1016/j.meatsci.2020.108064
https://doi.org/10.1016/j.meatsci.2020.108064
Publikováno v:
Food research international (Ottawa, Ont.). 88
Grape-seed extract (GSE), a rich source for polyphenols, was incorporated into liposomes (1.1% w/w soy lecithin) using high-pressure homogenization (22,500 psi). A chitosan coating (1% w/w) was used to obtain more stable liposomes. Physiochemical pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::968d55bcb5323f6a8485a16f08f704c3
https://pubmed.ncbi.nlm.nih.gov/28847389
https://pubmed.ncbi.nlm.nih.gov/28847389