Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Penny M. Amato"'
Publikováno v:
Journal of Food Science. 77:C149-C155
Several factors were studied as affecting protein degradation and texture of skipjack tuna muscle following ambient pressure thermal processing (precooking). These included degree of mushy tuna syndrome (MTS) evidenced in the raw meat, raw meat pH, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e476d1667901037ae7a60ec176dbe1e4
https://doi.org/10.1111/j.1750-3841.2011.02543.x
https://doi.org/10.1111/j.1750-3841.2011.02543.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:10932-10940
The primary objective for this study addressed the effects of supplemental calcium on the functional properties of a modified whey protein ingredient (mWPC), prepared by acidification to pH 3.35, followed by extended heat treatment, gelation, and spr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a4d459198961ed93a00601718e4f7c6
https://doi.org/10.1021/jf071613z
https://doi.org/10.1021/jf071613z
Publikováno v:
Journal of Food Science. 69:FEP164-FEP171
Chanks of freshwater tront muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up to 30 min at 5 °C, Molsture loss, weight change, and sorbitol uptable were measured or calculated by mass balance, and cryop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83efcd05b4acda4398943ecafb857732
https://doi.org/10.1111/j.1365-2621.2004.tb06342.x
https://doi.org/10.1111/j.1365-2621.2004.tb06342.x
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Textural properties of gels from Atlantic croaker surimi recovered by isoelectric precipitation, following acid (AC) or alkaline (AL) solubilization, were compared with that of conventionally washed (CW) surimi. Gel strengths were in the order of AL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f61307b3b60ee0dc4555ba4afc4cd4c0
https://doi.org/10.1111/j.1365-2621.2004.tb06335.x
https://doi.org/10.1111/j.1365-2621.2004.tb06335.x
Publikováno v:
Meat science. 80(3)
The effects of treating porcine plasma with microbial tranglutaminase (MTGase) under high hydrostatic pressure (HHP) were studied as a means of improving its gel-forming properties when subsequently heated at pH 5.5, near the pH of meats. Plasma cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77b45b380b1efb16ee91f763b16bdf9b
https://pubmed.ncbi.nlm.nih.gov/22063621
https://pubmed.ncbi.nlm.nih.gov/22063621
Publikováno v:
Journal of Food Science. 54:1136-1140
The effects of poultry species (chicken and turkey), muscle groups (breast, thigh, and drum) and NaCl concentration (1% and 2%) on a low fat gel system were compared using measurements of shear stress (strength), shear strain (deformability), and two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61e3d45180146e62133edb45bbc19cb5
https://doi.org/10.1111/j.1365-2621.1989.tb05940.x
https://doi.org/10.1111/j.1365-2621.1989.tb05940.x