Zobrazeno 1 - 10
of 43
pro vyhledávání: '"I. Siró"'
Publikováno v:
Journal of Food Engineering. 91:353-362
Pork loins (Longissimus dorsi) were immersed in sodium chloride brine (40 g L−1) and treated at 5 °C with one of the three following brining treatments: (1) static brining, (2) vacuum tumbling, or (3) ultrasonic brining at low-frequency (20 kHz) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54c9b523084f8dccf60489e48e5ef9ce
https://doi.org/10.1016/j.jfoodeng.2008.09.015
https://doi.org/10.1016/j.jfoodeng.2008.09.015
Publikováno v:
Meat Science. 79:332-343
The effect of preservatives on microbial quality, pH, drip-loss, roasting-loss, colour, and sensorial properties of modified atmosphere packaged (70% O 2 and 30% CO 2 ) minced beef ( M. semimembranosus ) stored at (2 ± 0.5 °C) for 12 days was inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::604b4a0684cb7f183a7ee736c889366e
https://doi.org/10.1016/j.meatsci.2007.10.012
https://doi.org/10.1016/j.meatsci.2007.10.012
Publikováno v:
Acta Alimentaria. 31:161-168
To estimate the quality deterioration caused by lipid peroxidation in stored ground poppy-seed samples, the kinetic behaviour of different biochemical parameters characteristic of lipid peroxidation was studied and compared with flavour deterioration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f0c64632a6701fc3b8238b5f58432d1
https://doi.org/10.1556/066.2002.31.2.5
https://doi.org/10.1556/066.2002.31.2.5
Publikováno v:
Acta Alimentaria. 31:57-62
Investigation of lipid peroxidation as a method of quality control in the food industry requires a simple, fast and reproducible method. The preliminary results about an intensive test are presented. Interaction of oil samples and air is intensified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e122d9151e948a1371f8ed43fbbc5cb0
https://doi.org/10.1556/aalim.31.2002.1.6
https://doi.org/10.1556/aalim.31.2002.1.6
Autor:
K.L. Yam, D.S. Lee, X. Zhu, G. López-Carballo, J. Gómez-Estaca, R. Catalá, P. Hernández-Muñoz, R. Gavara, J.-M. Lagarón, M.A. Busolo, M. Vargas, L. Sánchez-González, M. Cháfer, A. Chiralt, C. González-Martínez, S.A. Arabi, X. Chen, L. Shen, M. Vakkalanka, T. D'Souza, S. Ray, N. Mir, Peter Harrop, K.R. Sharrock, P. Butler, N. Theobald, D. Plackett, I. Siró, S. Farris, L. Piergiovanni, S.E. Duncan, S. Hannah, P. Kumar, J.H. Han, Baldev Raj, R.S. Matche, S.C. Min, M.S. Chung, K. Verghese, S. Lockrey, S. Clune, D. Sivaraman, S.H. Imam, G.M. Glenn, E. Chiellini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6199da185f70c2d2d1799f4a822d1e9
https://doi.org/10.1016/b978-1-84569-809-6.50024-5
https://doi.org/10.1016/b978-1-84569-809-6.50024-5
Publikováno v:
Journal of Applied Polymer Science; Mar2011, Vol. 119 Issue 5, p2652-2660, 9p
Publikováno v:
Orvosi hetilap. 117(25)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ca209ead8450cbc66d5f4f686484a5a1
https://pubmed.ncbi.nlm.nih.gov/934646
https://pubmed.ncbi.nlm.nih.gov/934646
Publikováno v:
Acta medica Academiae Scientiarum Hungaricae. 31(1-2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a03c8b1700fc67e70d8b6147b2202d25
https://pubmed.ncbi.nlm.nih.gov/4464750
https://pubmed.ncbi.nlm.nih.gov/4464750
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Akademický článek
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