Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Iva Zahija"'
Autor:
Mateja Lušnic Polak, Tomaž Polak, Mojca Kuhar, Iva Zahija Jazbec, Tadej Kaltnekar, Lea Demšar
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 2, Pp 111-119 (2024)
The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Sloven
Externí odkaz:
https://doaj.org/article/ced88fc592b3411d948ccd7ca0390584
Publikováno v:
Toxins, Vol 16, Iss 4, p 173 (2024)
There is great concern about the risk posed by the consumption of food contaminated with aflatoxins (AF), produced mostly by Aspergillus strains, that can also be found in dry-fermented meat products (DFMPs). The aim of this study was to investigate
Externí odkaz:
https://doaj.org/article/cd18a9500b9046fdaa89a22d6518f986
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 1, Pp 24-31 (2023)
The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental
Externí odkaz:
https://doaj.org/article/b355d13bbdc94450a97badda8a08c096
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 4, Pp 248-254 (2020)
The aim of the present study was to evaluate the effects of grilling temperatures on the formation of heterocyclic aromatic amines (HAAs) in steaks from the pork loin (longissimus lumborum muscle). Grilling was carried out on a double hot plate grill
Externí odkaz:
https://doaj.org/article/77e6d71108fd460b85ce34030b980450
Publikováno v:
Toxins, Vol 15, Iss 1, p 25 (2022)
The aim of the present study was to develop meat-based media with compositions similar to those of dry-fermented meat products and to evaluate their use in studying the growth of Aspergillus parasiticus and the kinetics of aflatoxin B1 (AFB1) product
Externí odkaz:
https://doaj.org/article/f1497460f6954dfbaff0f4190b9d498c
Akademický článek
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Akademický článek
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Publikováno v:
Toxins. Elektronski vir, vol. 15, no. 1, 2023.
Toxins; Volume 15; Issue 1; Pages: 25
Toxins; Volume 15; Issue 1; Pages: 25
The aim of the present study was to develop meat-based media with compositions similar to those of dry-fermented meat products and to evaluate their use in studying the growth of Aspergillus parasiticus and the kinetics of aflatoxin B1 (AFB1) product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8173c8dea5e51fcd3e516fbe4d6a9da9
https://repozitorij.uni-lj.si/Dokument.php?id=168974&dn=
https://repozitorij.uni-lj.si/Dokument.php?id=168974&dn=
Autor:
Tomaž Polak, Eva Golob, Mojca Kuhar, Lea Demšar, Katja Japelj, Iva Zahija, Mateja Lušnic Polak
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 24.
Issue 3.
Volume 24.
Issue 3.
The aim of this study was to preserve the quality and prevent the colour, lipid and protein oxidation in chicken breast fillet (pectoralis major muscle) during storage. For this purpose, modified atmospheres (MA) with four different gas mixtures (vol
Publikováno v:
Czech Journal of Food Sciences. 38:248-254