Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Maria B. Mielnik"'
Autor:
Ellen C. Triumf, Edel O. Elvevoll, Maria B. Mielnik, Erik Slinde, Hanne K Mæhre, Roger W. Purchas, Bjørg Egelandsdal
Publikováno v:
Meat Science. 90:122-129
Norwegian reindeer of Finnmark county live under harsh conditions on extensive feed sources. Thus the meat may have special qualities. M. longissimus lumborum from 30 animals was investigated with respect to carcass and meat quality and compositional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d628bc16ac3b4d6bfff8b02751958539
https://doi.org/10.1016/j.meatsci.2011.06.011
https://doi.org/10.1016/j.meatsci.2011.06.011
Publikováno v:
LWT - Food Science and Technology. 41:93-100
Herb decoctions—the aqueous extract of rosemary, sage and thyme, left as by-product after steam distillation of essential oils, were investigated as a source of antioxidants in marinades for turkey thigh meat. Lipid oxidation after marinating, cook
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7ff6eaa41e008650993f2c92a7a37a1
https://doi.org/10.1016/j.lwt.2007.01.014
https://doi.org/10.1016/j.lwt.2007.01.014
Publikováno v:
Molecular Nutrition & Food Research. 50:811-817
In order to study the formation of acrylamide in potato crisps during processing, an experimental design was set up. The design variables were drying time (6 levels), frying temperature (2 levels) and frying time (8 levels). The design contained 36 s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bd6072f088d3f18d7eadaed1156332d
https://doi.org/10.1002/mnfr.200500260
https://doi.org/10.1002/mnfr.200500260
Publikováno v:
LWT - Food Science and Technology. 39:191-198
Efficiency of four concentrations of grape seed extract (0.0, 0.4, 0.8, and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked turkey breast meat. Development in lipid oxidation during 13 days of refrigerated storage was evaluated by m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1abe23702ee595b486365f51644ac82b
https://doi.org/10.1016/j.lwt.2005.02.003
https://doi.org/10.1016/j.lwt.2005.02.003
Publikováno v:
European Food Research and Technology. 221:653-661
A screening experiment consisting of 18 batches of meat loaves were made using a fractional factorial design with six factors including two production replicates i.e. testing of several factors in relatively few trials. The rancidity was detected by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17894b4f992d7d3245bee3172437ce17
https://doi.org/10.1007/s00217-005-0061-7
https://doi.org/10.1007/s00217-005-0061-7
Publikováno v:
Poultry Science. 83:1240-1248
Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic antioxidant) at -20 degrees C for 12 mo in a vacuum, modified atmosphere, or air. One-half of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e21f63be532b8711de19a10235bbdb2
https://doi.org/10.1093/ps/83.7.1240
https://doi.org/10.1093/ps/83.7.1240
Publikováno v:
Meat Science. 65:1147-1155
Effects of commercial rosemary antioxidants on oxidative stability of mechanically deboned turkey meat (MDTM) compared with Trolox C (vitamin E), ascorbic acid (vitamin C) and control without antioxidant were investigated. Antioxidants were added to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee649501bd7336fa7af9eb9904e83ad9
https://doi.org/10.1016/s0309-1740(02)00345-5
https://doi.org/10.1016/s0309-1740(02)00345-5
Publikováno v:
Journal of Food Science. 67:2397-2404
Front face autofluorescence from meat products was measured to elucidate the method's ability to measure and predict lipid oxidation. Three sample sets were studied: turkey meat with added aldehydes, raw and heat-treated turkey meat, and meat loaf at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a645dcebe3d6e26f646837a7db72685
https://doi.org/10.1111/j.1365-2621.2002.tb09560.x
https://doi.org/10.1111/j.1365-2621.2002.tb09560.x
Publikováno v:
International Journal of Food Science and Technology. 37:29-39
The effects of diets containing fish meal (0 or 4%), fish silage (0 or 4%) and vitamin E (60 or 200 mg kg–1) and the processing effect of marinating with sodium citrate (0.24 or 0.48%) or ascorbate (0.31 or 0.62%) have been studied to test the hypo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29773f4a2bcb0741e2fd354e98ca2473
https://doi.org/10.1046/j.1365-2621.2002.00531.x
https://doi.org/10.1046/j.1365-2621.2002.00531.x
Publikováno v:
Meat Science. 38:67-80
Sensory hardness, tenderness and juiciness of M. Longissimus dorsi muscles from 10 beef carcasses at three ageing stages were predicted by near-infrared (NIR) spectroscopic analysis in the reflection (NIRR) and transmission modes (NIRT) during 14 day
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1866a0b067fa5f918897019b78a7f174
https://doi.org/10.1016/0309-1740(94)90096-5
https://doi.org/10.1016/0309-1740(94)90096-5