Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Eileen O'Neill"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106842- (2024)
The rate of pH decline post – mortem and its interaction with temperature influences the final tenderness of meat, and therefore, the manipulation of the rate of pH decline is a strategy of interest in order to obtain consistent high quality meat.
Externí odkaz:
https://doaj.org/article/2ab1e1e235fa445f84b7c7e128a9ae29
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 20:5370-5392
Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e19290d4f1d2ddfa4a59b1085bbb7d7c
https://doi.org/10.1111/1541-4337.12845
https://doi.org/10.1111/1541-4337.12845
Publikováno v:
Meat Science. 202:109216
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3dc00f1c7546a24ca91dc80a214c17d
https://doi.org/10.1016/j.meatsci.2023.109216
https://doi.org/10.1016/j.meatsci.2023.109216
Autor:
Margaret Cavendish, Eileen O'Neill
Margaret Cavendish's 1668 edition of Observations upon Experimental Philosophy, presented here in a 2001 edition, holds a unique position in early modern philosophy. Cavendish rejects the Aristotelianism which was taught in the universities in the se
Publikováno v:
Advances in food and nutrition research. 95
Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, know
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d1d8a6a9650091bbb28d2c63e7569dd2
https://pubmed.ncbi.nlm.nih.gov/33745517
https://pubmed.ncbi.nlm.nih.gov/33745517
Publikováno v:
Advances in Food and Nutrition Research ISBN: 9780128215203
Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, know
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43cfb6c8303bd2c78bd4a9f76c02a02e
https://doi.org/10.1016/bs.afnr.2020.10.001
https://doi.org/10.1016/bs.afnr.2020.10.001
Autor:
Rebecca Jordan, Sarah Harkess, Eileen O’Neill, Bethan Jenkins, Charlie Proctor, Marius Terblanche, Tracy D Lovejoy, Wendy L Bispham, Ella Segaran
Publikováno v:
Journal of the Intensive Care Society. 19:188-195
Background Enteral nutrition delivery in the critically ill is frequently interrupted for surgical and airway procedures to avoid aspiration of stomach contents. Recurrent fasting leads to under delivery of enteral nutrition and this underfeeding is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33d7b2cda01b49be265910dccdc29c07
https://doi.org/10.1177/1751143717748555
https://doi.org/10.1177/1751143717748555
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
Autor:
Carlos Álvarez, Eileen O'Neill, Anne Maria Mullen, Liana Drummond, Maeve Henchion, Dimitrios I. Zeugolis
Publikováno v:
Meat Science. 132:90-98
peer-reviewed Opportunities for exploiting the inherent value of protein-rich meat processing co-products, in the context of increased global demand for protein and for sustainable processing systems, are discussed. While direct consumption maybe the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6af76377f3fd1576d5468cf803d6b1c
https://doi.org/10.1016/j.meatsci.2017.04.243
https://doi.org/10.1016/j.meatsci.2017.04.243
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 16:330-344
Blood is generated in very large volumes as a by-product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bf6fe0c7c1c6d3ee024f0e60c648dbf
https://doi.org/10.1111/1541-4337.12254
https://doi.org/10.1111/1541-4337.12254