Zobrazeno 1 - 10
of 289
pro vyhledávání: '"H. Kropf"'
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Two experiments were conducted to understand the interrelationship among visual color score, Farnsworth-Munsell values, instrumental meat color measurements, and their impact on beef color evaluation. In experiment 1, L*, a*, and b* values and variou
Externí odkaz:
https://doaj.org/article/f37347a933fc489c869ba13995c9134f
Publikováno v:
Meat and Muscle Biology. 6
Two experiments were conducted to understand the interrelationship among visual color score, Farnsworth-Munsell values, instrumental meat color measurements, and their impact on beef color evaluation. In experiment 1, L*, a*, and b* values and variou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08361ce0a4eab86f3ac3ad5cd858f129
https://doi.org/10.22175/mmb.14040
https://doi.org/10.22175/mmb.14040
Autor:
Anna Maria Manzoni, F. Dubois, Uwe Glatzel, H. Kropf, Sebastian Haas, C. T. Cakır, Daniel M. Többens, J. Duarte
Publikováno v:
SSRN Electronic Journal.
Compositionally complex alloy Al10CO25Cr8Fe15Ni36Ti6 and its modifications with trace elements Mo and Hf are compared in terms of their γ/γ' microstructure. The trace elements sharpen (Hf) or soften (Mo) the edges of the γ' cuboids without changin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fcb8e59ebfa834bc552ac6925954337
https://doi.org/10.2139/ssrn.3567479
https://doi.org/10.2139/ssrn.3567479
Autor:
Florian Wilhelm, Henning Markötter, S. Enz, Anahid Pournemat, H. Kropf, Joachim Scholta, Ingo Manke
Publikováno v:
Journal of Power Sources. 397:271-279
Liquid water saturation of pores in the gas diffusion layer (GDL) and the catalyst layer (CL) of polymer electrolyte membrane fuel cells (PEMFC) hinders the transport of the reactant gases, leading to inhomogeneous current density distribution, reduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c10852ccc7f82a4f4b7413f5edfe0607
https://doi.org/10.1016/j.jpowsour.2018.07.027
https://doi.org/10.1016/j.jpowsour.2018.07.027
Autor:
Donald H. Kropf, Curtis L. Kastner, Melvin C. Hunt, Claudia M. García Zepeda, John E. Boyer, Carole S. Setser, J. Wolf
Publikováno v:
Journal of food protection. 60(7)
The effects of extrusion cooking alone or in combination with electron beam radiation (3.5 kGy) on vacuum-packaged beef-based snack sticks containing beef cardiac muscle were investigated. During formulation, Clostridium sporogenes PA 3679 spores wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8d74e22015f60366ea06e569790d488
https://pubmed.ncbi.nlm.nih.gov/31026892
https://pubmed.ncbi.nlm.nih.gov/31026892
Publikováno v:
Journal of food protection. 50(12)
Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5 or 3.0%) and a phosphate mixture (0 or 0.5%) on microbial, TBA and pH values of preblended pork (preblends). In both HB (hot boned within 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::143c7a2b3be291a96f8a815e367e8233
https://pubmed.ncbi.nlm.nih.gov/30978830
https://pubmed.ncbi.nlm.nih.gov/30978830
Autor:
Donald H. Kropf, S. D. Shivas, Curtis L. Kastner, A. D. Dayton, Melvin C. Hunt, J.L.A. Kendall
Publikováno v:
Journal of food protection. 47(1)
Fresh ground beef containing 20 and 25% fat was either treated with 0.01, 0.05 or 0.10% crystalline ascorbic acid or remained as non-treated controls. Samples were displayed in polyvinyl chloride (PVC) film for up to 10 d (24 h/d) at 2 to 3°C under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94c9325ea9611e751dc2cdd976a4d29f
https://pubmed.ncbi.nlm.nih.gov/30925648
https://pubmed.ncbi.nlm.nih.gov/30925648
Publikováno v:
Journal of food protection. 43(7)
Mesophilic and psychrotrophic bacterial counts of hot-boned and conventionally treated cuts from 15 steers were low [Log 0-2 colony forming units (CFU)/cm2] at 0 time; and after 14 days of vacuum-packaged storage (2.2 C), hot-boned cuts had higher co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::119b7ddca0b7ed45f58f7dde31104fd6
https://pubmed.ncbi.nlm.nih.gov/30822968
https://pubmed.ncbi.nlm.nih.gov/30822968
Autor:
Donald H. Kropf, L. H. Hayward
Publikováno v:
Journal of food protection. 43(8)
Microwave ovens are useful in rapid moisture analysis systems and preliminary drying to prepare analytical samples. Because of uneven heat distribution reported previously, we compared effects of 20 sample locations in a microwave oven cavity on mois
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::598ca45ffc0abb0ae50c072c8546b8d6
https://pubmed.ncbi.nlm.nih.gov/30822974
https://pubmed.ncbi.nlm.nih.gov/30822974
Publikováno v:
Journal of Engineering & Processing Management, Vol 8, Iss 1, Pp 21-26 (2016)
Our recent study on consolidation of marble samples with the purpose of culture heritage protection occurred by periodical calcium oxalate precipitation on top of quasi parallelepipedic samples. The overall process consisting of three stages of treat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::22fc5c770e2832e3d2cd4285676bd943
http://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/28
http://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/28