Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Peter TORLEY"'
Publikováno v:
Foods, Vol 11, Iss 12, p 1812 (2022)
Whey protein isolate (WPI)-derived bioactive peptide fractions (1–3, 3–5, 5–10, 1–10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemuls
Externí odkaz:
https://doaj.org/article/fd9567db72fd4152815028f4ca6ef004
Publikováno v:
Foods, Vol 7, Iss 8, p 127 (2018)
The important sampling parameters of a headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure such as the extraction temperature, extraction time, and sample volume were optimized to quantify 23 important
Externí odkaz:
https://doaj.org/article/7c372cb898ea48058522a8b8278b1169
Publikováno v:
Phytopathologia Mediterranea, Vol 52, Iss 2 (2012)
Grapevine nurseries soak cuttings in water during propagation to compensate for dehydration and promote root initiation. However, trunk disease pathogens have been isolated from soaking water, indicating cross contamination. Cuttings of Vitis vinifer
Externí odkaz:
https://doaj.org/article/9956b2ddfca54a6797aab8f80fccfdbb
Publikováno v:
International Journal of Food Science & Technology. 58:1787-1794
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b7ce39e35594a67bd60d53024356581
https://doi.org/10.1111/ijfs.16292
https://doi.org/10.1111/ijfs.16292
Publikováno v:
The Analyst. 147:4379-4388
Raman spectroscopy can be a useful tool for performing non-destructive subsurface measurements, allowing for investigations on intact foods that would otherwise require food products to be prepared for analysis, thus creating food waste, and often re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b268eab86c5b197ea2a10a0ab156d9c5
https://doi.org/10.1039/d2an01140a
https://doi.org/10.1039/d2an01140a
Relationship between masticatory variables and bolus characteristics of meat with different textures
Publikováno v:
Journal of Texture Studies. 52:552-560
The physiological transformations that happen during oral processing are complex and challenging to capture and measure; however, their knowledge can help design new products for people who struggle with mastication and swallowing. Here we relate che
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75e9e288fbd61ce97bd9ce8c32991f47
https://doi.org/10.1111/jtxs.12629
https://doi.org/10.1111/jtxs.12629
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:1733-1754
With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50203932b781b1775c782fadd4b04606
https://doi.org/10.1080/10408398.2021.1968336
https://doi.org/10.1080/10408398.2021.1968336
Publikováno v:
Journal of Texture Studies. 53:232-241
Texture of meat is a critical factor in oral processing and bolus formation, especially for people suffering from dysphagia. The present study evaluated and compared the texture changes of beef semitendinosus muscles upon cooking, using sensory panel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::190a06cf42bb2da08b1addf6ab7771ba
https://doi.org/10.1111/jtxs.12623
https://doi.org/10.1111/jtxs.12623
Autor:
Harsharn Gill, Stephanie M. Fowler, Ewan W. Blanch, Peter Torley, David L. Hopkins, Saeideh Ostovar Pour
Publikováno v:
Journal of Raman Spectroscopy. 51:711-716
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::835a5cd3819b19db127fe6029420a5c7
https://doi.org/10.1002/jrs.5830
https://doi.org/10.1002/jrs.5830
Publikováno v:
Critical reviews in food science and nutrition. 62(17)
Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ada0880e29fbb63063fd1eb98634c8b8
https://pubmed.ncbi.nlm.nih.gov/33533634
https://pubmed.ncbi.nlm.nih.gov/33533634