Zobrazeno 1 - 10
of 176
pro vyhledávání: '"Curing salt"'
Autor:
Gabriela Cavalca Ongaratto, Gabriela Oro, Daneysa Lahis Kalschne, Ana Cristina Trindade Cursino, Cristiane Canan
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 758-764 (2021)
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and character
Externí odkaz:
https://doaj.org/article/e4b39878da774e1e920d7e89ef207808
Autor:
ANDRÉA B.P.S. QUEIROZ, ALESSANDRA RODRIGUES, MARITA V. CARDOZO, NATÁLIA T.B. COSTA, LAURA G. SOARES, ALISSON D.S. FECHIS, FABRÍCIO S. OLIVEIRA
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 94, Iss 1 (2022)
Abstract Animals corpses in teaching and research institutions could be sources of infection for students and teachers when applied for dissection and surgical practice. This research aimed to evaluate cats’ corpses’ conservation using a new anat
Externí odkaz:
https://doaj.org/article/fa14f7b9d61f4bb59ded4485c0b038c8
Akademický článek
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Akademický článek
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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
Autor:
Daneysa Lahis Kalschne, Cristiane Canan, Ana Cristina Trindade Cursino, Gabriela Oro, Gabriela Cavalca Ongaratto
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 758-764 (2021)
Current Research in Food Science
Current Research in Food Science
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::729934599ed7f0fe90175aea9ebf13ff
http://www.sciencedirect.com/science/article/pii/S2665927121000848
http://www.sciencedirect.com/science/article/pii/S2665927121000848
Autor:
Wu Qianrong, Zhao Bing, Li Su, Zhang Shunliang, Zhu Ning, Xiao Qian Pan, Zhou Huimin, Qiao Xiaoling, Shouwei Wang, When-hua Chen
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 328-337 (2020)
The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied. The degree of protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d79c2e1bc6f04e8cd263d97eb60a3dc7
http://www.sciencedirect.com/science/article/pii/S2213453020301440
http://www.sciencedirect.com/science/article/pii/S2213453020301440
Publikováno v:
Food Science of Animal Resources
To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO2 0.01
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49cbd1595530659d7067cad4159d7cb9
http://europepmc.org/articles/PMC7713778
http://europepmc.org/articles/PMC7713778
Autor:
Julia Eudoxia Decaris Rolim, Edson Francisco do Espírito Santo, Flávia de Carvalho Paiva Dias, Natália Manuela Cardoso de Oliveira
Publikováno v:
South Florida Journal of Development. 1:72-80
Fish, including jaraqui, are the main source of protein for the population in northern Brazil, and it is of great interest to introduce new products, such as pates, using the regional raw material at low cost and available to consumers. This work aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55b8d513ea55c72a5a213e02668641f2
https://doi.org/10.46932/sfjdv1n3-002
https://doi.org/10.46932/sfjdv1n3-002
Publikováno v:
Asian-Australasian Journal of Animal Sciences
Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage.Methods: Various types of curing salts were used for proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c1aa56dff12fb4de01ce9510ab63a43
https://doi.org/10.5713/ajas.18.0707
https://doi.org/10.5713/ajas.18.0707