Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Derek F. Keenan"'
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
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::cad206358cb00407d874670e037dd7e9
https://doi.org/10.1155/2019/1894543
https://doi.org/10.1155/2019/1894543
Publikováno v:
Journal of the Science of Food and Agriculture. 98:1951-1960
Response surface methodology (RSM) was used in a sequential manner to optimize solubilization and precipitation conditions in the recovery of protein from bovine lung using pH shift.; Results: Separate D-optimal designs were employed for protein solu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::accc3863711b3cab5aa225735fb1f271
https://doi.org/10.1002/jsfa.8678
https://doi.org/10.1002/jsfa.8678
Publikováno v:
LWT. 74:154-159
Beef is nutritionally well-suited to elderly people but it has a relatively tough texture compared with many other foods. Strategies to develop meat products requiring reduced mastication effort could potentially enhance intake, and therefore nutriti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd7e040bab32206a81fbbd1d59d008c4
https://doi.org/10.1016/j.lwt.2016.07.026
https://doi.org/10.1016/j.lwt.2016.07.026
Autor:
Elisa García, Paul Allen, Joseph P. Kerry, Ruth M. Hamill, Virginia C. Resconi, Derek F. Keenan
Publikováno v:
Meat Science. 121:127-134
The effects of sodium tripolyphosphate (STPP), two sources of starch (potato starch: PS and rice starch: RS) and comminution degree (CD) on the technological, instrumental and sensory characteristics of reformed hams were studied using response surfa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fc6233934515abf85993dd858425f0b
https://doi.org/10.1016/j.meatsci.2016.05.017
https://doi.org/10.1016/j.meatsci.2016.05.017
Autor:
M. Barahona, Derek F. Keenan, Virginia C. Resconi, Luis Chel Guerrero, Ruth M. Hamill, Joseph P. Kerry
Publikováno v:
LWT - Food Science and Technology. 66:284-292
Sensory characteristics and visual acceptability of cooked hams with rice starch (RS) and fructo-oligosaccharides (FOS) as substitutes for, respectively, sodium tripolyphosphate (STPP) and dextrose (Dex), were evaluated. Replacement of STPP with RS i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0c8a80cd37a984c0c2d4cbc1c44762f
https://doi.org/10.1016/j.lwt.2015.10.048
https://doi.org/10.1016/j.lwt.2015.10.048
Autor:
Derek F. Keenan, Virginia C. Resconi, Paul Allen, Linda Doran, Joseph P. Kerry, Sophie Gough, Ruth M. Hamill
Publikováno v:
LWT - Food Science and Technology. 64:946-958
Rice starch (RS) and fructo-oligosaccharides (FOS) were studied as substitutes for phosphates (STPP) and dextrose (Dex) in cooked hams using response surface methodology (RSM). RS, STPP, Dex and FOS were combined in 25 runs and applied to Biceps femo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4964d5d2f8710d0690b7ceb57036bf9
https://doi.org/10.1016/j.lwt.2015.06.053
https://doi.org/10.1016/j.lwt.2015.06.053
Publikováno v:
International Journal of Food Science & Technology. 51:37-45
Summary In an attempt to reduce the high intake of dietary salt, the processed meat industry is continuously looking for alternative solutions for salt replacement. The objective of this study was to investigate the effect of employing sonication on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f46f8024668d2846aaa3bb6de531539c
https://doi.org/10.1111/ijfs.13001
https://doi.org/10.1111/ijfs.13001
Publikováno v:
Journal of Food Quality. 39:126-139
Eating quality, processing and storage attributes were examined in hot- and cold-boned beef (90 min and 24 h postmortem, respectively) post from two muscles (M. biceps femoris [BF] and M. pectoralis profundus [PP]) injected with curing brines at conv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4534355d88419b5ea14e2d8216ab88a
https://doi.org/10.1111/jfq.12179
https://doi.org/10.1111/jfq.12179
Autor:
Joseph P. Kerry, Cristina Botinestean, Célio Lefranc, Derek F. Keenan, Ruth M. Hamill, Virginia C. Resconi, Thomas J. Smyth
Publikováno v:
Meat Science. 107:75-85
The effects of fat substitution (≤ 15%) with commercial encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage [modified atmosphere packs (80% O2:20% CO2); constantly illuminated retail displa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26c0b8fba1599e2bf1c5791958116bcb
https://doi.org/10.1016/j.meatsci.2015.04.013
https://doi.org/10.1016/j.meatsci.2015.04.013