Zobrazeno 1 - 10
of 27
pro vyhledávání: '"N. B. WEBB"'
Publikováno v:
HACCP in Meat, Poultry, and Fish Processing ISBN: 9781461358985
An effective food safety program must be based on strong risk analysis principles and on the concept of ‘prevention’ using the seven principles of HACCP. The program must support the concept that risk analysis and HACCP should be incorporated fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78b780ff112b968a38ee976d08acffde
https://doi.org/10.1007/978-1-4615-2149-5_7
https://doi.org/10.1007/978-1-4615-2149-5_7
Autor:
N B, Webb
Publikováno v:
Seminars in dental hygiene. 2(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::046e7e3fd80aea2f0467f87d1f7cae17
https://pubmed.ncbi.nlm.nih.gov/2101603
https://pubmed.ncbi.nlm.nih.gov/2101603
Autor:
Donald D. Hamann, N. B. Webb
Publikováno v:
Journal of Texture Studies. 10:117-130
Over 100 heat coagulated fish pastes with widely varying sensory texture properties were prepared and evaluated. Variations in species, geographical source of fish, cooking procedure and other variables provided a wide range in material properties. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1949708ec2a822da48f9d63ea14613d0
https://doi.org/10.1111/j.1745-4603.1979.tb00240.x
https://doi.org/10.1111/j.1745-4603.1979.tb00240.x
Publikováno v:
Journal of Food Science. 41:398-402
Special and claw meat products from the blue crab produced in the commercial processing plants in North Carolina had relatively poor shelf life. These products had high initial total anaerobe and psychrotroph counts. Many of the samples were positive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e4584eb726afe81b61e87b4db8643ca
https://doi.org/10.1111/j.1365-2621.1976.tb00628.x
https://doi.org/10.1111/j.1365-2621.1976.tb00628.x
Publikováno v:
Journal of Milk and Food Technology. 38:155-162
Experiments were done on selected blue crab (Callinectes sapidus) processes using pilot plant systems. BOD, COD, and TOC values were determined on the total cooking loss fluid from the cooking of crabs at 100 C and 121 C. These indices were also dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::084769c58de5621c8bec0a6470987f8d
https://doi.org/10.4315/0022-2747-38.3.155
https://doi.org/10.4315/0022-2747-38.3.155
Autor:
N. B. Webb, V. N. M. Rao
Publikováno v:
Journal of Food Science. 41:427-430
Biological and food materials can develop stress cracks under the influence of variable temperature and moisture gradients. Frankfurter sausages, from a molecular concept are a heterogenous system, but for engineering purposes the molecular structure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b902a77191692e24c7d116f752abb298
https://doi.org/10.1111/j.1365-2621.1976.tb00634.x
https://doi.org/10.1111/j.1365-2621.1976.tb00634.x
Publikováno v:
Journal of Food Science. 44:1087-1092
Protein functionalities were studied in comminuted fish gels from mechanically deboned fish tissues of four species after storage at −29° C up to 12 months. Differences in gel textures, which were evaluated instrumentally and by a texture profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eebd8b310096953a800f572235069d00
https://doi.org/10.1111/j.1365-2621.1979.tb03453.x
https://doi.org/10.1111/j.1365-2621.1979.tb03453.x
Publikováno v:
Journal of Milk and Food Technology. 39:345-350
Experiments were conducted to study the effect of freezing technique on quality of Blue crab meat. Freshly processed crabmeat was used as a control. The treatments were evaluated by a trained sensory panel and analyses for trimethyl amine (TMA), tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e2a8e056686e5e112cfcd0778b0be5b
https://doi.org/10.4315/0022-2747-39.5.345
https://doi.org/10.4315/0022-2747-39.5.345
Publikováno v:
Journal of Food Science. 41:1277-1281
Mechanically separated (MS) fish muscle tissue was compared with hand-separated (HS) tissue to determine their relative effects upon functional properties and final product texture. Proximate analyses revealed that HS muscle tissue was significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceca1296da487e1ed633faaffc25011d
https://doi.org/10.1111/j.1365-2621.1976.tb01151.x
https://doi.org/10.1111/j.1365-2621.1976.tb01151.x
Publikováno v:
Journal of Food Science. 44:1080-1086
Effects of rate of heating and final internal temperatures on the texture of fish gels were studied using mechanically deboned fish tissues of 2 species and 2 harvest locations. Generally, rapid heating to 85°C internal temperature (using 100°C ste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a9fec4a72c90173a46f8c6566b57840
https://doi.org/10.1111/j.1365-2621.1979.tb03452.x
https://doi.org/10.1111/j.1365-2621.1979.tb03452.x