Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Phosphate increased"'
Autor:
Robinson Fidel Casanova, Mónica María Zambrano Ortiz, Sadid A. Latandret-Solana, Diego Fernando Guerrero Zorrilla, Nigireth Paola Suárez-Vargas, Cindy Bibian Albán Illera
Publikováno v:
Boletín Científico CIOH, Vol 38, Iss 1 (2019)
En el presente estudio se evaluó el comportamiento espacial de algunas variables fisicoquímicas (salinidad, temperatura, oxígeno disuelto), clorofila a y nutrientes (amonio, nitritos, nitratos, fosfatos y silicatos) determinadas durante el crucero
Quality Differences in Traditional and Clean Label Chicken Patties Formulated with Woody Breast Meat
Autor:
Xue Zhang, Clinton Rowe, Brian S. Smith, Tessa R. Jarvis, Courtney A. Crist, M. Wes Schilling
Publikováno v:
Meat and Muscle Biology. 4
Wooden breast (WB) is a myopathy that affects the pectoralis major of broilers and negatively affects broiler breast meat quality, yields, and profits. Therefore, the objective of this research was to evaluate quality differences between chicken patt
Autor:
Chun-Guang Li, Ke Xu
Publikováno v:
DEStech Transactions on Economics, Business and Management.
Zinc hydroxide was used for the removal of phosphate from water. The effect of pH, adsorbent dosage and reaction time on the removal of phosphate was studied. The results showed that pH had significant effect on phosphate removal, the optimum pH for
Publikováno v:
Journal of food protection. 50(12)
Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5 or 3.0%) and a phosphate mixture (0 or 0.5%) on microbial, TBA and pH values of preblended pork (preblends). In both HB (hot boned within 2
Publikováno v:
Korean Journal for Food Science of Animal Resources. 28:535-542
The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating met
Publikováno v:
International Journal of Food Science & Technology. 28:429-434
Summary The cooking yields of ground breast (light) and thigh (dark) meat of eight genetic crosses of commercial strains were compared using different pre-cooking treatments. Adjustment of fresh meat pH from 6.0-6.1 to 6.4 with 0.5% phosphate increas
Publikováno v:
Journal of Sensory Studies. 20:156-166
This study explored consumer liking and perception of pork patties with an added functional health ingredient: shiitake (Lentinus edodes P.) mushroom powder. In addition, patties with and without sodium tripolyphosphate were tested. Both native Korea
Publikováno v:
Acta Horticulturae. :53-57
To investigate the effect of root zone temperature (RZT) on growth and carbohydrate metabolism in hydroponically grown cucumber plants, growth parameters and major carbon metabolites in plant tissues were analyzed at 2, 4, and 6 weeks after start of
Autor:
Camila Barreto dos Santos Tolomei, Urbino da Rocha Tunes, Márcia Tosta Xavier, Roberta Santos Tunes, Júlia Dias Magalhães
Publikováno v:
Brazilian Journal of Medicine and Human Health. 1
Periodontitis and diabetes mellitus combine systemic condition and dental health and can cause salivary alterations. This work examined the saliva of 16 individuals with type II diabetes mellitus (DM) and severe chronic periodontitis (SCP) (G1), 11 w
Publikováno v:
Journal of environmental sciences (China). 18(5)
For phosphorus (P) recovery from wastewater, the effect of humic substances (HS) on the precipitation of calcium phosphate was studied. Batch experiments of calcium phosphate precipitation were undertaken with synthetic water that contained 20 mg/L p