Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Karthikeyan Palanisamy Thangavelu"'
Publikováno v:
Foods, Vol 11, Iss 18, p 2763 (2022)
Ultrasound (US) technology can be used to improve the techno-functional properties of food ingredients, such as apple pomace (AP) and coffee silverskin (CSS), which can be used in meat products to enhance their quality. This study evaluated the chang
Externí odkaz:
https://doaj.org/article/0334094dd44340b6984f37c272af6347
Autor:
Karthikeyan Palanisamy Thangavelu, John J. Hyland, Maeve Henchion, Joseph P. Kerry, Carlos Álvarez
Publikováno v:
Meat science. 193
Phosphates are essential for maintaining various quality attributes of processed meat products such as water-binding properties, texture and sensory properties and their removal would drastically change the products' technical and sensory qualities.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60e0b63b5161f63ca9cde59726183db1
https://pubmed.ncbi.nlm.nih.gov/35973339
https://pubmed.ncbi.nlm.nih.gov/35973339
The study objective was to assess the effect of “power ultrasound (US)” at different intervals on the techno-functional properties of food co-product ingredients, apple pomace (AP) and coffee silverskin (CSS). The primary focus was on the charact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74141123d7c4b8aaaf1f4154e624b023
https://hdl.handle.net/10468/13779
https://hdl.handle.net/10468/13779
Autor:
Karthikeyan Palanisamy Thangavelu, Brijesh Tiwari, Joseph P. Kerry, Ciara K. McDonnell, Carlos Álvarez
Publikováno v:
Meat Science. 185:108722
The ability of apple pomace (AP) and coffee silver skin (CSS) powders to replace the techno-functional properties of synthetic phosphates used in Irish breakfast sausages was evaluated using a specialised response surface-mixture design approach. Sau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3d1377f95a2f575202a766cbb4a262b
https://doi.org/10.1016/j.meatsci.2021.108722
https://doi.org/10.1016/j.meatsci.2021.108722