Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Pork burger"'
Akademický článek
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Akademický článek
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Autor:
José M. Lorenzo, Mohamed Mahgoub, Rubén Domínguez, Mirian Pateiro, Daniel Franco, Paulo E.S. Munekata, Paula Borrajo
Publikováno v:
International Journal of Food Science & Technology. 56:6246-6257
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6cab64d55f879638f592ef03a7770e3
https://doi.org/10.1111/ijfs.15359
https://doi.org/10.1111/ijfs.15359
Autor:
José V. García-Pérez, Jose Benedito, Virginia Sanchez-Jimenez, Marina Contreras, Lola Fariñas
[EN] This study tests the feasibility of air-coupled ultrasound for the characterization of the textural properties of pork burger patties. The samples were prepared by mixing lard at different percentages (0, 20, 40, 60 and 80%) with a commercial bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2869fa651c7771faf855cb49ca12dd9c
https://hdl.handle.net/10251/190174
https://hdl.handle.net/10251/190174
Autor:
Slobodan Lilic, Nenad Katanic, Mladen Raseta, Nenad Parunović, Jelena Jovanović, Vladimir Koricanac, Ivana Brankovic Lazic
Publikováno v:
Meat Technology. 59:114-119
The aim of this study was to examine the influence of reducing the sodium content in a prepared meal – cooked peas with pork burger – by partial replacement of sodium chloride with potassium chloride or ammonium chloride, with the target of achie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38b1eb62b5b02e26190d8b616fee5b32
https://doi.org/10.18485/meattech.2018.59.2.6
https://doi.org/10.18485/meattech.2018.59.2.6
Akademický článek
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Effect of rice bran extract on the preservation of pork burger treated with high pressure processing
Autor:
Gonzalo Amaro-Blanco, María Concepción Ayuso-Yuste, Sara Martillanes, Jonathan Delgado-Adámez, Maria Victoria Gil, Rosario Ramírez
Publikováno v:
Journal of Food Processing and Preservation. 44
This work studies the effects of rice bran extract (RBE) on pork burgers which were treated by hydrostatic high pressure, in order to increase their shelf‐life. Changes after processing and during the refrigerated storage were analyzed. High pressu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e3d64dffa0863482ddd318f158fe8b8
https://doi.org/10.1111/jfpp.14313
https://doi.org/10.1111/jfpp.14313
Autor:
José V. García-Pérez, E. Ruiz, T. E. Gómez Álvarez-Arenas, Jose Benedito, M.D. Fariñas, S. Diaz-Almanza
Publikováno v:
Proceedings of Meetings on Acoustics.
An airborne ultrasonic technique was tested for the determination of textural properties rapidly and contactless on pork burger patties under different compositions both at 5 °C and 20 °C. A high correlation between resonance frequency and firmness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4e2fe080c6237321db1193cb5dd1276
https://doi.org/10.1121/2.0001155
https://doi.org/10.1121/2.0001155
Autor:
Paulo José do Amaral Sobral, Mirian Pateiro, Anderson S. Sant'Ana, Isabella Strozzi, Marianna M. Furtado, Francisco J. Barba, Gabriele Rocchetti, Luigi Lucini, Rubén Domínguez, Flávia Carolina Vargas, José M. Lorenzo
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2 ± 1 °C, packed under modified atmosphere, was assessed. Formerly, the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbbf74132cf746e2056b7164b6748b5f
Autor:
Rosa Cristina Prestes, Gabrielle Scapin, Michele Mantelli Schmidt, Ernesto Hashime Kubota, Sabrina Antunes Ferreira, Claudia Severo da Rosa, Renius de Oliveira Mello
Publikováno v:
CyTA - Journal of Food. 14:280-288
This research evaluated the effect of the hydroethanolic extract of banana inflorescence (Musa cavendishii) and sodium erythorbate on the physicochemical and sensory characteristics and lipid stability of pork burgers during 120 days of storage at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b36fc06e7c56745fcbe70c9970e7443
https://doi.org/10.1080/19476337.2015.1099118
https://doi.org/10.1080/19476337.2015.1099118