Zobrazeno 1 - 4
of 4
pro vyhledávání: '"L. K. Murdia"'
Publikováno v:
International Journal of Chemical Studies. 8:327-336
One of the best methods for the preservation of agricultural product is drying, which consists in removing water from the manufactured goods. One of the best ways to decrease drying time is to provide heat by infrared (IR) radiation. Infrared (IR) he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24af90bc1b9b693537287de02781ae07
https://doi.org/10.22271/chemi.2020.v8.i3e.9248
https://doi.org/10.22271/chemi.2020.v8.i3e.9248
Publikováno v:
International Journal of Food Science & Technology. 46:1847-1855
Summary The objective was to determine effects of animal age, packaging and antioxidant treatment on colour and sensory characteristics of infraspinatus (IF) muscle of the beef shoulder (chuck). IF steaks from older animals (USDA commercial grade; >4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae26c448948e7f08cf5f70818b4c79e9
https://doi.org/10.1111/j.1365-2621.2011.02689.x
https://doi.org/10.1111/j.1365-2621.2011.02689.x
Publikováno v:
Journal of Food Science and Technology. 48:211-217
Process temperature (30, 40 and 50 °C), syrup concentration (50, 60 and 70(o) Brix) and process time (4, 5 and 6 h) for osmotic dehydration of papaya (Carica papaya) cubes were optimized for the maximum water loss and optimum sugar gain by using res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72713ede4eddc54d4d0ef3631aacffce
https://doi.org/10.1007/s13197-010-0161-7
https://doi.org/10.1007/s13197-010-0161-7
Publikováno v:
International Journal of Food Science & Technology. 45:1277-1283
Summary Steaks (1.9 cm thick) from the US Department of Agriculture (USDA) Select grade beef chuck muscles (Infraspinatus, Longissimus dorsi, Serratus ventralis, Supraspinatus and Terres major) were cooked to two temperatures commonly applied in US r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06c9795d7a024ffdb8717464a5ffa069
https://doi.org/10.1111/j.1365-2621.2010.02275.x
https://doi.org/10.1111/j.1365-2621.2010.02275.x