Zobrazeno 1 - 10
of 61
pro vyhledávání: '"L. Körmendy"'
Publikováno v:
Acta Alimentaria. 36:439-453
The aim of this study was a survey of relationships used for calculating ‘meat content’ with respect to the QUID regulation (Commission Directive , 2001). The recommended equations are presented in a concise form. The advantages of a possible int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9af5d3350aab77baf357817b2e1a4142
https://doi.org/10.1556/aalim.36.2007.4.7
https://doi.org/10.1556/aalim.36.2007.4.7
Publikováno v:
International Journal of Food Science & Technology. 2:371-375
Summary. On the basis of visual assessment of exudative appearance, hams and shoulders were divided into two categories before curing: the ‘normal’ and the exudative ones. The ‘normal’ category included the DFD (dark, firm, dry) and the inter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::273b88f7d48e35a060a36a3a69bbbfae
https://doi.org/10.1111/j.1365-2621.1967.tb01360.x
https://doi.org/10.1111/j.1365-2621.1967.tb01360.x
Autor:
L. Körmendy, E. Zukál
Publikováno v:
Journal of Food Engineering. 78:614-621
The respective EU directive introduces, in accordance with the quantitative ingredient declaration (QUID), a new definition of ‘meat’ for the purpose of labelling of products. In addition, it involves maximum numerical limits for fat content and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85f1e62551604ac38fa72dba9e69d863
https://doi.org/10.1016/j.jfoodeng.2005.10.033
https://doi.org/10.1016/j.jfoodeng.2005.10.033
Publikováno v:
Journal of Food Engineering. 69:351-358
A study was undertaken to assess the effect of different animal types (pigs representing different cross-breeds and/or different fattening systems) on a control method, also called referee method, partial dissection method or substitute reference met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::297a4c01c175274588d51cf403490a70
https://doi.org/10.1016/j.jfoodeng.2004.08.026
https://doi.org/10.1016/j.jfoodeng.2004.08.026
Publikováno v:
Journal of Food Engineering. 61:431-437
The objective of this study was to assess the effect of animal types on the prediction (calibration) equations used in pig carcass classification. Paired comparison of these equations obtained from various animal types has been carried out by the aut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::255fcb7b73c8d892de9b95d2d80740ec
https://doi.org/10.1016/s0260-8774(03)00152-3
https://doi.org/10.1016/s0260-8774(03)00152-3
Autor:
E. Nagy, L. Körmendy
Publikováno v:
Acta Alimentaria. 32:289-294
This paper reports on the results obtained with the pulsed nuclear magnetic resonance (P-NMR) technique applied for determining fat content in fresh meat. The interfering moisture content of meat was removed by microwave drying and the dried residue
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e31d5d9da369a185d426562787acebf
https://doi.org/10.1556/aalim.32.2003.3.8
https://doi.org/10.1556/aalim.32.2003.3.8
Autor:
E. Zukál, L. Körmendy
Publikováno v:
Acta Alimentaria. 31:99-123
The authors discuss the main systematizing principles, not generally used in the field of meat science, regarding critical appreciation and comparison of measurement methods. The presentation of some basic considerations is followed by the discussion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::171d60d7c4d620e293a6a99978fe392b
https://doi.org/10.1556/066.2002.31.2.2
https://doi.org/10.1556/066.2002.31.2.2
Publikováno v:
Acta Alimentaria. 29:353-357
Development of rapid methods is often needed for the in-line process control of the proximate composition (e.g. fat or moisture content) of meat in the meat processing plants. This paper reports on the continuous wave nuclear magnetic resonance (CW-N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3099b8fc8690d8ddd00421b990d52196
https://doi.org/10.1556/aalim.29.2000.4.5
https://doi.org/10.1556/aalim.29.2000.4.5
Publikováno v:
Journal of Food Engineering. 38:439-453
The authors have investigated inactivation kinetics of mixed microbial populations, which consist of component subpopulations following first-order inactivation kinetics. Populations which had undergone previous partial heat treatment were also inclu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9534a04756f9cc25f2e1be1fe9e242b
https://doi.org/10.1016/s0260-8774(98)00119-8
https://doi.org/10.1016/s0260-8774(98)00119-8
Autor:
I. Körmendy, L. Körmendy
Publikováno v:
Journal of Food Engineering. 34:33-40
Bigelow's method is the basis of all modern thermal process calculations. These calculations are based on the assumption that the heat inactivation model follows first order kinetics. However, as demonstrated in this paper, Bigelow's method is applic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3b0b0c11cccbfc6c08f918ad521a0c7
https://doi.org/10.1016/s0260-8774(97)00071-x
https://doi.org/10.1016/s0260-8774(97)00071-x