Zobrazeno 1 - 10
of 10
pro vyhledávání: '"L S, Papadopoulos"'
Publikováno v:
Journal of Food Science. 56:1141-1146
Addition of 3% sodium lactate to beef top rounds increased cooking yields. Raw and cooked lactate-treated roasts were lower in moisture, but fat content was not affected. Aerobic plate counts at 42 and 84 days storage were lower in treated roasts tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcb00347b68334de3d39e38b12b977e7
https://doi.org/10.1111/j.1365-2621.1991.tb04720.x
https://doi.org/10.1111/j.1365-2621.1991.tb04720.x
Publikováno v:
Journal of Food Science. 56:621-626
Cooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Cooking yields and chemical composition were determined initially, while changes in sensory attributes, Warner-Bratzler shear for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fbf6e6522dc03afc6fbeef48d9d2c13
https://doi.org/10.1111/j.1365-2621.1991.tb05343.x
https://doi.org/10.1111/j.1365-2621.1991.tb05343.x
Publikováno v:
Journal of Food Science. 56:348-351
Five levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eaaf39a242bb1d5a9f89031c05625e3
https://doi.org/10.1111/j.1365-2621.1991.tb05277.x
https://doi.org/10.1111/j.1365-2621.1991.tb05277.x
Publikováno v:
Journal of Food Science. 56:341-347
Cooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Aerobic plate counts (APC), water activity, pH and lactic acid content were determined at 14-day intervals. Microbial distributio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2695fe9895764f978982c2b5d8bc8d5
https://doi.org/10.1111/j.1365-2621.1991.tb05276.x
https://doi.org/10.1111/j.1365-2621.1991.tb05276.x
Autor:
G A, Plataniotis, J R, Kouvaris, C, Dardoufas, K, Pistevou-Gobaki, V, Kouloulias, L S, Papadopoulos, L, Vlahos
Publikováno v:
Clinical oncology (Royal College of Radiologists (Great Britain)). 12(5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d591d6aa65f000a7863dec2286494490
https://pubmed.ncbi.nlm.nih.gov/11315721
https://pubmed.ncbi.nlm.nih.gov/11315721
Publikováno v:
Studies in health technology and informatics.
Mass Screening seems to be the only promising way to discover breast cancer patients at an early and more curable stage and a positive method improving the cost-effectiveness and compliance of mass screening is the use of prognostic factors, to ident
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2a44e61239ddd428fc9cca2d37daa655
https://pubmed.ncbi.nlm.nih.gov/10179790
https://pubmed.ncbi.nlm.nih.gov/10179790
Autor:
L S, Papadopoulos, S C, Nowak, R K, Miller, H R, Cross, J W, Savell, D J, Brauchi, L W, Scott
Publikováno v:
Journal of the American Dietetic Association. 92(11)
When the effect of food on human lipoprotein levels is tested, or when human consumption of dietary lipids must be controlled or limited, all food needs to be provided under controlled conditions to achieve consistent composition and sensory traits.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d75bff69853644c17f72610667a6a52b
https://pubmed.ncbi.nlm.nih.gov/1430721
https://pubmed.ncbi.nlm.nih.gov/1430721
Autor:
Gunnar Finne, L. S. Papadopoulos
Publikováno v:
Journal of Agricultural and Food Chemistry. 33:1174-1177
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96e2be55d7014fba35bc3fa9094e0082
https://doi.org/10.1021/jf00066a038
https://doi.org/10.1021/jf00066a038
Publikováno v:
Journal of Food Science. 54:1125-1128
Deheaded and whole prawns (Macrobrachium rosenbergii) were stored up to 10 days on ice. Myofibrils, extracted from the first abdominal segment, were prepared for incubations at different ionic strengths (0.1 to 0.3 M) and subsequent SDS-gel electroph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b458cdb5794555bba0bdaea3701cdc5b
https://doi.org/10.1111/j.1365-2621.1989.tb05937.x
https://doi.org/10.1111/j.1365-2621.1989.tb05937.x
Autor:
L. S. Papadopoulos, Gunnar Finne
Publikováno v:
Journal of Food Science. 51:812-814
White shrimp, Penaeus vannamei, acclimated to 10, 30 and 50 parts per thousand (ppt) salinities were evaluated for flavor by a trained sensory panel. The shrimp were also analyzed for tissue moisture, chloride, free amino acid concentration and free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28bd1cea7c8c18cc80a13c7ad5277ac1
https://doi.org/10.1111/j.1365-2621.1986.tb13938.x
https://doi.org/10.1111/j.1365-2621.1986.tb13938.x