Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Paul B. Addis"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/61ebd9b8892e49d4ae8c9c6b875f1dd3
Autor:
Paul B. Addis, J. A. St. Cyr
Publikováno v:
Journal of dietary supplements. 14(4)
Autor:
Paul B. Addis, E. J. Yancey, P. Tsiamyrtzis, E. Katsanidis, M. Pullen, D. C. Meyer, M. E. Dikeman
Publikováno v:
Journal of Food Science. 68:1149-1154
Vascular infusion was used to deliver, via the carotid artery, a rinsing solution of calcium chloride or one of saccharides, sodium chloride, and phosphates, with and without vitamins C, E, or C + E, to beef steers immediately following exsanguinatio
Autor:
E. Katsanidis, E.J. Yancey, H. J. Schoenbeck, Melvin C. Hunt, Michael E. Dikeman, Paul B. Addis, M. Pullen
Publikováno v:
Journal of Animal Science. 81:156-166
Grain-finished Hereford x Angus steers (n = 36) were assigned to one of three treatmentgroups. Immediately after jugular exsanguination, 12 steers were infused at 10% of live weight via the left carotid artery with a solution developed by MPSC, Inc.
Publikováno v:
Journal of the American Oil Chemists' Society. 79:47-51
The optimal concentration for tocopherols to inhibit soybean oil oxidation was determined for individual tocopherols (α-, γ-, and δ-tocopherol) and for the natural soybean oil tocopherol mixture (tocopherol ratio of 1∶13∶5 for α-, γ-, and δ
Autor:
Andrew W.D. Claxson, Martin Grootveld, Paul B. Addis, Marta Viana, Bartolomé Bonet Serra, Christopher J.L. Silwood
Publikováno v:
Foodservice Research International. 13:41-55
The purpose of this report is to alert the foodsenice industry. particularly the fast-food industry, of an emerging health issue. Considerable evidence has accumulated over the past two decades that heated cooking oils, especially polyunsaturated oil
Publikováno v:
Scopus-Elsevier
The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so what holding capacity (WHC), cooking yield and resistance to rancidity
Autor:
Paul B. Addis, E. Katsanidis
Publikováno v:
Foodservice Research International. 11:107-113
Precooking of patties can help eliminate the risk for spreading pathogenic microorganisms such as E. coli 0157:H7. However, precooking is not widely used because of the fast development of warmed-over flavor (WOF), mostly due to lipid oxidation. Grou
Publikováno v:
Foodservice Research International. 10:9-22
Publikováno v:
Journal of Muscle Foods. 7:453-470
Wild rice was cooked to two targeted levels of hydration (1:2, 1:4), each added at 0 (control), 15 and 30% to low-, intermediate-, and high-fat pork trimmings (20, 35 and 50% fat). Percentages of fat and protein decreased and carbohydrate and moistur