Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Kusaimah Manheem"'
Autor:
Kusaimah Manheem, Oladipupo Adiamo, Ume Roobab, Khaja Mohteshamuddin, Hassan. M. Hassan, Nilesh. P. Nirmal, Sajid Maqsood
Publikováno v:
Animals, Vol 13, Iss 5, p 904 (2023)
An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samples, especi
Externí odkaz:
https://doaj.org/article/2e5076774be046349c22c71c06d05028
Publikováno v:
Journal of Food Science and Technology. 55:3427-3438
Inside round muscles (Adductor) from camels treated with bromelain or ficin or papain at 50 or 100 ppm were subsequently stored at 4 °C for 4 days to study the impact on quality attributes, protein degradation and textural changes. Results revealed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9383c93bfcc8b49b61d351f8398368f3
https://doi.org/10.1007/s13197-018-3251-6
https://doi.org/10.1007/s13197-018-3251-6
Publikováno v:
Animal Science Journal. 87:1433-1442
Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77371637c3e751f9e4ed5f4fb33312db
https://doi.org/10.1111/asj.12607
https://doi.org/10.1111/asj.12607
Publikováno v:
LWT - Food Science and Technology. 63:953-959
Impact of different natural phenolic compounds [tannic acid (TA), catechin (CT), caffeic acid (CA) and gallic acid (GA)] at a level of 200 ppm on quality retention of camel meat during 9 days of refrigerated storage was investigated. Upon addition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e30c8d06b54eaca7e2d4fb5fddc6bb5
https://doi.org/10.1016/j.lwt.2015.03.106
https://doi.org/10.1016/j.lwt.2015.03.106
Publikováno v:
Journal of Food Composition and Analysis. 41:212-220
Characterisation of protein and lipid fractions of fresh camel meat and their associated changes were investigated during 9 days of refrigerated storage. Camel meat lipids contained palmitic acid (C16:0) as dominant fatty acid followed by stearic aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52b28b6d777d2a43c058ff9b093dc9c2
https://doi.org/10.1016/j.jfca.2014.12.027
https://doi.org/10.1016/j.jfca.2014.12.027
Publikováno v:
Food Chemistry. 131:1370-1375
Pre-cooked Pacific white shrimp ( Litopenaeus vannamei ) is an important shrimp product. However melanosis, especially in the cephalothorax including carapace and internal organs, is more likely caused by the remaining polyphenol oxidase (PPO) after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18a33d60f96abe6bee87c53f9728c55a
https://doi.org/10.1016/j.foodchem.2011.10.001
https://doi.org/10.1016/j.foodchem.2011.10.001
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 87(11)
Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d21a203d0ebb49a014daa04bf9ac5772
https://pubmed.ncbi.nlm.nih.gov/26968389
https://pubmed.ncbi.nlm.nih.gov/26968389