Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Emilie Parafita"'
Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, 343, pp.128476. ⟨10.1016/j.foodchem.2020.128476⟩
Food Chemistry, Elsevier, 2021, 343, pp.128476. ⟨10.1016/j.foodchem.2020.128476⟩
International audience; This study aimed to determine how ageing and cooking, each one applied to the beef meat most suitable (panfried or grilled ribeye steak, braised chuck and fried or roasted rump steak), induce changes in lipid content, fatty ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3f3293b134d8276c34cedf949a6d847
https://hal.inrae.fr/hal-03134256
https://hal.inrae.fr/hal-03134256
Publikováno v:
Meat Science
Meat Science, Elsevier, 2018, 137, pp.160-167
Meat Science, 2018, 137, pp.160-167
Meat Science, Elsevier, 2018, 137, pp.160-167
Meat Science, 2018, 137, pp.160-167
Salmonella and Listeria monocytogenes are two pathogenic bacteria that most frequently contaminate pork meat. In dry fermented sausages, several hurdles are used for controlling bacterial growth such as nitrite and salt addition. In Europe, practices
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6a0419109f4f77e4899a9130200ed41
https://hal.uca.fr/hal-02023584
https://hal.uca.fr/hal-02023584
Publikováno v:
Agricultural Sciences
Agricultural Sciences, Scientific research, 2018, 09 (01), pp.23-36. ⟨10.4236/as.2018.91003⟩
Agricultural Sciences 01 (09), 23-36. (2018)
Agricultural Sciences, Scientific research, 2018, 09 (01), pp.23-36. ⟨10.4236/as.2018.91003⟩
Agricultural Sciences 01 (09), 23-36. (2018)
International audience; In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4d8be2c5eb963783fe6a40473d8be31
https://hal.inrae.fr/hal-02619054
https://hal.inrae.fr/hal-02619054
Autor:
Thierry Astruc, Pierre-Sylvain Mirade, Stéphane Portanguen, André Lebert, Rami Harkouss, Olivier Loison, Emilie Parafita, Philippe Gatellier, Hassan Safa
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2015, 166, pp.522-530. ⟨10.1016/j.foodchem.2014.06.013⟩
Food Chemistry (166), 522-530. (2015)
Food Chemistry, 2015, 166, pp.522-530. ⟨10.1016/j.foodchem.2014.06.013⟩
Food Chemistry, Elsevier, 2015, 166, pp.522-530. ⟨10.1016/j.foodchem.2014.06.013⟩
Food Chemistry (166), 522-530. (2015)
Food Chemistry, 2015, 166, pp.522-530. ⟨10.1016/j.foodchem.2014.06.013⟩
International audience; Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6fdba90ee40eaedbc0bd528fda8370d
https://hal.uca.fr/hal-02120652
https://hal.uca.fr/hal-02120652
Autor:
Mihaela Habeanu, Dominique Gruffat, Mylène Gobert, Emilie Parafita, Dominique Bauchart, Denys Durand
Publikováno v:
Meat Science
Meat Science, Elsevier, 2010, 85 (4), pp.676-683. ⟨10.1016/j.meatsci.2010.03.024⟩
Meat Science, Elsevier, 2010, 85 (4), pp.676-683. ⟨10.1016/j.meatsci.2010.03.024⟩
International audience; The effect of supplementing PUFA-rich cull cow diets with vitamin E (2.8 g/animal/day) or vitamin E plus plant extracts rich in polyphenols (PERP) (126 g/animal/day), for 101 ± 3 days preceding slaughter, on the oxidative sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8890c4a362f276233570a70c651f3477
https://hal.inrae.fr/hal-02665213
https://hal.inrae.fr/hal-02665213