Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hershell R. Ball"'
Autor:
Joseph G. Akamittath, Hershell R. Ball
Publikováno v:
Journal of Muscle Foods. 3:1-14
Transglutaminase catalyzed crosslinking was initiated in crude actomyosin (refined from surimi processed, mechanically deboned turkey meat – MDTM) at 37°C and 4°C and pH 6.0 and 7.0. Crosslinked reaction products which were analyzed by SDS-PAGE,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::277b9b74d4c1f8eabd95299c8ce6faea
https://doi.org/10.1111/j.1745-4573.1992.tb00666.x
https://doi.org/10.1111/j.1745-4573.1992.tb00666.x
Autor:
Antonio Guerrero, Hershell R. Ball
Publikováno v:
Third European Rheology Conference and Golden Jubilee Meeting of the British Society of Rheology ISBN: 9789401068383
The linear viscoelastic properties of five mayonnaise products were evaluated in oscillatory shear. Mayonnaise was prepared with native egg yolk and with rehydrated commercially dried yolk in two concentrations of solids, as well as with an experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3981313ee4b02b9b52c99578c7d6fa0
https://doi.org/10.1007/978-94-009-0781-2_70
https://doi.org/10.1007/978-94-009-0781-2_70
Publikováno v:
Journal of Food Science. 54:1136-1140
The effects of poultry species (chicken and turkey), muscle groups (breast, thigh, and drum) and NaCl concentration (1% and 2%) on a low fat gel system were compared using measurements of shear stress (strength), shear strain (deformability), and two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61e3d45180146e62133edb45bbc19cb5
https://doi.org/10.1111/j.1365-2621.1989.tb05940.x
https://doi.org/10.1111/j.1365-2621.1989.tb05940.x
Publikováno v:
Journal of Food Science. 49:1249-1257
The heat-induced gelation of native egg white (EW) and egg white modified with succinic anhydride (SEW) or oleic acid (OEW), by addition of 15 moles of reagent/50000g protein, was evaluated. Rigidity modulus (G) and mechanical energy damping were con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::032de5d773227db0093d320889ee11ee
https://doi.org/10.1111/j.1365-2621.1984.tb14964.x
https://doi.org/10.1111/j.1365-2621.1984.tb14964.x
Publikováno v:
Journal of Food Science. 52:1212-1218
Raw, liquid whole egg was ultrapasteurized and aseptically packaged to extend the refrigerated shelf-life and maintain functional quality. Nine processes ranged from 63.7–72.2°C for 2.7 to 192.2 sec and resulted in shelf-lives ranging from 4 to >2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d7da161bc9bb7ab0fe0af4dc868f0c6
https://doi.org/10.1111/j.1365-2621.1987.tb14046.x
https://doi.org/10.1111/j.1365-2621.1987.tb14046.x
Publikováno v:
Journal of Food Science. 49:132-136
Costs of handling and loss of functional properties of frozen liquid whole egg (LWE) has stimulated interest in a refrigerated product. To maintain adequate shelf life at refrigeration temperatures a heat treatment more severe than normal pasteurizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3877620652a1aceb28a8977c596d2cd2
https://doi.org/10.1111/j.1365-2621.1984.tb13689.x
https://doi.org/10.1111/j.1365-2621.1984.tb13689.x
Autor:
Debra K. Palladino, Hershell R. Ball
Publikováno v:
Journal of Food Science. 44:322-326
The effects of 15 inorganic salts on the tenderness of spent hen muscle were examined. Addition of salts at in-muscle ionic strengths of μ= 0.125, 0.25, and 0.50 equalized charges, enabling examination of specific ion effects. Criteria measured incl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74ef454a9751acf8f59a131b597a35a8
https://doi.org/10.1111/j.1365-2621.1979.tb03780.x
https://doi.org/10.1111/j.1365-2621.1979.tb03780.x
Autor:
Hershell R. Ball, James M. Gorman
Publikováno v:
Egg Science and Technology ISBN: 9781349091447
Egg Science and Technology
Egg Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bc254bee941f8b58981be80c7b85bc1
https://doi.org/10.1007/978-1-349-09142-3_15
https://doi.org/10.1007/978-1-349-09142-3_15