Výsledky vyhledávání - "L D Satterlee"

THE RELATIONSHIP OF CARDIAC SHEAR AND TRACE ELEMENT CONTENT TO BEEF MUSCLE TENDERNESS

Autor: L. D. Satterlee, L. D. Vavak, P. C. Anderson

Publikováno v: Journal of Food Science. 41:729-731

The purpose of this investigation was to determine whether mechanical shear values of the cardiac muscle could be useful in predicting skeletal muscle tenderness as measured by mechanical shear and sensory evaluation methods. The metal ion content of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::92a74527813d93dfe1f8737a7f879d22
https://doi.org/10.1111/j.1365-2621.1976.tb00713_41_4.x

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INFLUENCE OF SKIN CONTENT ON COMPOSITION OF MECHANICALLY DEBONED POULTRY MEAT

Autor: Glenn W. Froning, L. D. Satterlee, D. M. Janky

Publikováno v: Journal of Food Science. 36:979-981

SUMMARY —When chicken broiler backs containing varying amounts of skin were mechanically deboned, the product obtained was shown to be directly affected by skin content. As the skin content on the backs increased in relation to muscle and bone cont

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f57a0dd4d48bde017ec4aaee5acdcfdf
https://doi.org/10.1111/j.1365-2621.1971.tb03325.x

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HEAT INDUCED GELS FROM PARTIALLY HYDROLYZED SOY PROTEIN ISOLATE

Autor: M. A. Hanna, L. D. Satterlee, E. J. Garcia Chacon

Publikováno v: Journal of Food Biochemistry. 14:15-29

Heat induced gels can be obtained from partially hydrolyzed soy protein isolate (HSPI). The gel forming ability of each of the HSPI fractions (peptides of varying molecular weight and solubility) were studied, after being separated by preparative Sep

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c689519814f7f9f84e05087da8a8cc5a
https://doi.org/10.1111/j.1745-4514.1990.tb00818.x

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THE FORMATION OF HEAT AND ENZYME INDUCED (PLASTEIN) GELS FROM PEPSIN-HYDROLYZED SOY PROTEIN ISOLATE

Autor: L. D. Satterlee, E. K. Hartnett

Publikováno v: Journal of Food Biochemistry. 14:1-13

A gel prepared by heating pepsin-hydrolyzed soy protein isolate (HSPI) had a higher turbidity and viscosity and less solubility than did its starting hydrolyzate. The gelling characteristics of the heated hydrolyzate were possibly due to hydrophobic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::620655604b303526f2b4126e5f9c0f5e
https://doi.org/10.1111/j.1745-4514.1990.tb00817.x

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