Zobrazeno 1 - 10
of 54
pro vyhledávání: '"E Obuz"'
Autor:
Bryce Broadus, Elijah H. Lee, Toby Ma, Aditya N. Sardesai, Daniel Y. Chow, Josiah Somani, Yeshwin Sankuratri, Edward King, Safa E. Obuz, Troy Barnes, Schork Bram Winter, Holly M. Golecki, Yiheng Chen, Calvin Costner, Yan Graf, Alexander H. Greer, Tianshi Fu
Publikováno v:
Soft robotics. 8(2)
Soft robotic devices can be used to demonstrate mechanics, robotics, and health care devices in classrooms. The complexity of soft robotic actuator fabrication has limited its classroom use. We propose a single-mold method of fabricating soluble inse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eeb465e76c2d62de4e2361344ff5d179
https://pubmed.ncbi.nlm.nih.gov/32486905
https://pubmed.ncbi.nlm.nih.gov/32486905
Publikováno v:
Acta Horticulturae. :265-270
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63cb18e2bb8f4416143b5ab33f0c1002
https://doi.org/10.17660/actahortic.2009.818.39
https://doi.org/10.17660/actahortic.2009.818.39
Publikováno v:
Meat Science. 66:69-75
The objective of this experiment was to explore the mechanism(s) of calcium-induced tenderization in calcium-enhanced beef muscle. At 72 h postmortem, beef strip loins (n=15) were injected (9% by weight) with 0.0, 0.05, 0.1, 0.2, or 0.4 M calcium chl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3758c16a4db2fac4b5eee1274965449
https://doi.org/10.1016/s0309-1740(03)00016-0
https://doi.org/10.1016/s0309-1740(03)00016-0
Publikováno v:
Meat Science. 65:841-851
Effects of cooking method, holding temperature, holding time, and reheating on Warner-Bratzler peak shear force (WBPSF); Warner-Bratzler myofibrillar force (WBM-F), Warner-Bratzler connective tissue force (WBC-F) and cooking loss were investigated. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99721723175d82e7efb476023efcbe16
https://doi.org/10.1016/s0309-1740(02)00289-9
https://doi.org/10.1016/s0309-1740(02)00289-9
Publikováno v:
LWT. 35:637-644
A mathematical model was developed to predict temperature and mass transfer of cylindrical beef roasts cooked in a forced-air-convection oven. The finite difference method was used to solve the simultaneous heat and mass transfer equations. Dynamic t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::929aa3b2b37fc0d66cb86c0bc533bb6b
https://doi.org/10.1006/fstl.2002.0940
https://doi.org/10.1006/fstl.2002.0940
Publikováno v:
European Radiology. 10:897-899
A 21-year-old woman with tuberous sclerosis presented with abdominal distension and flank pain. Imaging studies, including CT and MR imaging, revealed bilateral renal mass lesions, containing fat and suggesting the diagnosis of tuberous sclerosis. Ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13d73c3a036b03bc016dc8cd59fa69ec
https://doi.org/10.1007/s003300051031
https://doi.org/10.1007/s003300051031
Publikováno v:
Meat science. 68(2)
Effects of endpoint temperature, cooking method, and quality grade on Warner-Bratzler shear force (WBSF) of beef longissimus lumborum (LL), biceps femoris (BF), and deep pectoralis (DP) muscles were evaluated. Eighteen of all three subprimals were se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91dd235b1aeb30e007c5da646d14563d
https://pubmed.ncbi.nlm.nih.gov/22062233
https://pubmed.ncbi.nlm.nih.gov/22062233
Publikováno v:
Meat science. 67(1)
The degree of steak doneness is an important factor in providing consumers with a satisfying eating experience. Endpoint temperature and cooking rate are the determinants of degree of doneness. Our objectives were to predict internal temperature prof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5489ffeb44aeb6219d22084b7df73782
https://pubmed.ncbi.nlm.nih.gov/22061122
https://pubmed.ncbi.nlm.nih.gov/22061122
Autor:
Michael E. Dikeman, E Obuz
Publikováno v:
Meat science. 65(3)
Biceps femoris and longissimus lumborum steaks were cooked from either a frozen or thawed state on an electric belt grill (TBG-60 MagiKitch'n Inc., Quakertown, PA) at 93 °C to the endpoint temperature of 70 °C. Cooking loss, cooking time, Warner–
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9937d02851003af0b797ddecf5c813a6
https://pubmed.ncbi.nlm.nih.gov/22063680
https://pubmed.ncbi.nlm.nih.gov/22063680
Publikováno v:
Meat science. 58(3)
Five muscles from USDA Select beef carcasses were cooked on an electric belt grill at three temperatures (93, 117, and 163°C), in a forced-air convection oven, and on an electric broiler to determine effects of cooking treatment and muscle on Warner
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00fa526321665b40a1d24ff3ccaa4d84
https://pubmed.ncbi.nlm.nih.gov/22062251
https://pubmed.ncbi.nlm.nih.gov/22062251