Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Felix H. Walz"'
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages
Publikováno v:
Meat Science. 139:35-43
The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82e7e5fb76a0ac1793f093c8d7157cde
https://doi.org/10.1016/j.meatsci.2018.01.008
https://doi.org/10.1016/j.meatsci.2018.01.008
Publikováno v:
LWT. 89:434-440
Various casing types can be used to produce dry fermented sausages. Within the group of dry fermented sausages, efflorescence formation represents a current issue for the meat processing industry. Therefore, this study aims to investigate the coheren
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::649c091032377c00f347022e2f5744bb
https://doi.org/10.1016/j.lwt.2017.11.019
https://doi.org/10.1016/j.lwt.2017.11.019
Autor:
Felix H. Walz, Sabine Koummarasy, Jochen Weiss, Jörg Hinrichs, Monika Gibis, Corina L. Reichert, Kurt Herrmann
Publikováno v:
European Food Research and Technology. 244:663-674
The formation of efflorescences on the surface of dry-fermented sausages has been an issue for meat product manufacturer for several decades. This study focused on inhibiting the efflorescence formation in thin salami (caliber 20 mm) by varying dryin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c38caae6ae1e6b6ceea2ed4308fcce0f
https://doi.org/10.1007/s00217-017-2985-0
https://doi.org/10.1007/s00217-017-2985-0
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4872-4879
Dry fermented sausages that are packed under modified atmosphere are often affected by the formation of white crystals on the surface. These so called efflorescences are rejected by consumers and lead to high financial losses for the meat processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1112331d3ce5f4207895b5ca0824d7bc
https://doi.org/10.1002/jsfa.8358
https://doi.org/10.1002/jsfa.8358
Autor:
Felix H. Walz, Peter F. Niederer, Duane S. Cronin, Markus H. Muser, Barclay Morrison, Kai-Uwe Schmitt
Publikováno v:
Trauma-Biomechanik ISBN: 9783662609354
Traumatische Gehirnverletzungen (traumatic brain injury, TBI) haben weltweit einen bedeutenden Anteil an Morbiditat und Mortalitat. Ursache dafur sind komplexe intrakranielle Vorgange, wobei der mechanische Reiz den Beginn einer Reihe von biologische
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9dfee3ab892f4fe9a0f8f44a560859e
https://doi.org/10.1007/978-3-662-60936-1_3
https://doi.org/10.1007/978-3-662-60936-1_3
Autor:
Kai-Uwe Schmitt, Duane S. Cronin, Peter F. Niederer, Felix H. Walz, Barclay Morrison, Markus H. Muser
Publikováno v:
Trauma Biomechanics ISBN: 9783030116583
An accident is defined as a violent, unusual and possibly harmful event that occurs suddenly and unexpectedly and is mostly of a short duration. Persons involved in an accident can generally not react, or their reaction is insufficient, to prevent in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::517356ac89e4a7e5ea7e5bfc99211cb0
https://doi.org/10.1007/978-3-030-11659-0_10
https://doi.org/10.1007/978-3-030-11659-0_10
Autor:
Barclay Morrison, Felix H. Walz, Markus H. Muser, Kai-Uwe Schmitt, Peter F. Niederer, Duane S. Cronin
Publikováno v:
Trauma Biomechanics ISBN: 9783030116583
Traumatic brain injury (TBI) remains a significant source of mortality and morbidity throughout the world, in part because of the complex mechanisms. The complexity arises not only from the complicated intracranial biomechanics, but because that mech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::128f47d878b687d1b58d07b0595995a3
https://doi.org/10.1007/978-3-030-11659-0_3
https://doi.org/10.1007/978-3-030-11659-0_3
Autor:
Monika Gibis, Jochen Weiss, Kurt Herrmann, Corina L. Reichert, Pia Schrey, Felix H. Walz, Jörg Hinrichs
Publikováno v:
Food research international (Ottawa, Ont.). 100(Pt 1)
This study aimed to prevent the phenomena of efflorescence formation on the surface of dry fermented sausages due to the complexation of efflorescence forming cations with phosphates. Efflorescence formation is a critical issue constituting a major q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79bd725241cdf4e867064f0221793522
https://pubmed.ncbi.nlm.nih.gov/28873697
https://pubmed.ncbi.nlm.nih.gov/28873697
Publikováno v:
Food Structure. 20:100111
The formation of white deposits (efflorescences) on the surface of dry-fermented sausages has been an increasing challenge in the European meat processing industry. As such, the current study investigated the impact of smoking on the formation of eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e63dd1206e35ad2a12bc71d9185e5ab2
https://doi.org/10.1016/j.foostr.2019.100111
https://doi.org/10.1016/j.foostr.2019.100111