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pro vyhledávání: '"J.M. Arimi"'
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Publikováno v:
Poultry Science. 94:1088-1095
Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negativ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27087aaba1ae6ce123a6a35f2de5b0ba
https://doi.org/10.3382/ps/pev097
https://doi.org/10.3382/ps/pev097
Publikováno v:
Meat Science. 99:52-59
Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and its evolution at various s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::457dfe0fba767785c780f3f61fc6b41e
https://doi.org/10.1016/j.meatsci.2014.08.004
https://doi.org/10.1016/j.meatsci.2014.08.004
Publikováno v:
Innovative Food Science & Emerging Technologies. 26:191-198
Power ultrasound (US) has been proven to accelerate mass transfer in meat demonstrating a potential to reduce processing times. However, there is a lack of pilot-scale studies which assess the potential scale up of the technology and also possible de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdc1ee51abd3d333343c7264f486dd4c
https://doi.org/10.1016/j.ifset.2014.05.004
https://doi.org/10.1016/j.ifset.2014.05.004
Publikováno v:
LWT - Food Science and Technology. 59:1054-1060
The efficiency of PEF as a pre-treatment for accelerating the salting (175 kg/m3 NaCl) of pork was assessed through PEF treatments of varying energy densities (22.6–181.1 kJ/kg). This was achieved through a 2 × 2 × 2 factorial design of field str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c8be860bc9a604fcfea61e433861f13
https://doi.org/10.1016/j.lwt.2014.05.053
https://doi.org/10.1016/j.lwt.2014.05.053
Publikováno v:
Journal of Food Engineering. 124:133-142
The objective of this study was to evaluate the effect of formulation changes on the temperatures of the reconstituted potato flakes following a standardised microwave reheating using a response surface method. Reconstituted potato flakes with elevat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2506fa335165a97ca210cf38e13e187
https://doi.org/10.1016/j.jfoodeng.2013.09.032
https://doi.org/10.1016/j.jfoodeng.2013.09.032
Autor:
E. Duggan, J.M. Arimi, Ciara K. McDonnell, Eoin Casey, Gearoid Duane, James G. Lyng, Paul Allen
Publikováno v:
Meat Science. 95:51-58
The effect of salt concentration and fibre orientation on water within the meat matrix was investigated by low-field nuclear magnetic resonance (LF-NMR), water-binding capacity (WBC), diffusion studies and histological analysis. Pork M. longissimus t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5317fd5e28317146a306d795e6d7013
https://doi.org/10.1016/j.meatsci.2013.04.012
https://doi.org/10.1016/j.meatsci.2013.04.012
Publikováno v:
Journal of Food Engineering. 108:403-409
The objective of this study was to determine the crispiness of microwave-expanded imitation cheese and compare the results with sensory evaluation. Three cheeses were manufactured with 36%, 19%, or 15% protein; all three with 0% fat, a fourth cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9835950624f15611626a79b6ce699b13
https://doi.org/10.1016/j.jfoodeng.2011.09.008
https://doi.org/10.1016/j.jfoodeng.2011.09.008
Publikováno v:
Food Hydrocolloids. 25:1069-1076
Microwave expansion of imitation cheese is a novel way of producing a potentially health crispy snack food. This study aimed to investigate the effects of protein:starch (P:S) ratios of 37:0, 24:13, 20:17 or 16:21 and refrigerated storage (1–9 days
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d93a9d4bc3391ab0255e0901f137e875
https://doi.org/10.1016/j.foodhyd.2010.10.003
https://doi.org/10.1016/j.foodhyd.2010.10.003
Publikováno v:
Food Research International. 43:1650-1655
The objective of this study was to use mechanical and acoustic methods developed in our laboratory to monitor the changes in crispiness of a Crackerbread biscuit following equilibration at different water activities ( a w ). Crackerbread samples were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c37fd6c6b83c6ed2dc48f7f77d8f554
https://doi.org/10.1016/j.foodres.2010.05.004
https://doi.org/10.1016/j.foodres.2010.05.004