Zobrazeno 1 - 10
of 309
pro vyhledávání: '"R. Chizzolini"'
Publikováno v:
Meat Science. 66:415-423
Lipolysis and lipid oxidation in Mediterranean and North Europe type sausages were studied in relation to raw material, processing conditions and additives. In particular the effect of ascorbic acid, nitrites and spices was evaluated. Lipolysis was m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6060c32941a505cefedd18a08fdad034
https://doi.org/10.1016/s0309-1740(03)00129-3
https://doi.org/10.1016/s0309-1740(03)00129-3
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:5268-5272
This research was aimed at setting up an analytical method for the determination in pork products of 4-hydroxy-2-nonenal (4-HNE), an aldehyde produced from the oxidation of omega-6-polyunsaturated fatty acids. Such a compound mediates various biologi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e359a05242316c0740063d7a1673c1da
https://doi.org/10.1021/jf020201h
https://doi.org/10.1021/jf020201h
Publikováno v:
Meat Science. 61:7-14
Lipid and colour oxidative changes in Milano-type fermented sausages were studied in relation to packing conditions and extended storage under fluorescent light. Matured sausages were sliced and packed under vacuum or in protective atmosphere (100% N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a6e60bb71cca72a7a21d6698360a0bd
https://doi.org/10.1016/s0309-1740(01)00152-8
https://doi.org/10.1016/s0309-1740(01)00152-8
Publikováno v:
Trends in Food Science & Technology. 10:119-128
This review deals with the topic of fat and cholesterol intakes derived from the consumption of meat and meat products and the impact that the development of low-fat products might have. The relationships between fat and cholesterol intake and blood
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5c38cf80fba1dd2cbeed2fc591964cd
https://doi.org/10.1016/s0924-2244(99)00034-5
https://doi.org/10.1016/s0924-2244(99)00034-5
Autor:
G. Campanini, G. P. Ghiretti, G. Madarena, Enrico Novelli, G. Dazzi, R. Chizzolini, Emanuela Zanardi
Publikováno v:
Meat Science. 47:167-176
Six formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0.05-0.1 and O.2%), one with catechin, one with phytic acid, and one with sesamol. The products were studied for oxidation levels (pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95c2386ef076daa36d0d6c04284b84b2
https://doi.org/10.1016/s0309-1740(97)00059-4
https://doi.org/10.1016/s0309-1740(97)00059-4
Publikováno v:
Meat science.
Lipid oxidation in dry-fermented sausages and dry-salted-hams, representative items of traditional Mediterranean pork products, is responsible for the production of compounds which can affect their organoleptic qualities and wholesomeness. Lipid-deri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::235a8744138755897b12cb809a133c26
https://pubmed.ncbi.nlm.nih.gov/22060723
https://pubmed.ncbi.nlm.nih.gov/22060723
Publikováno v:
Livestock Production Science. 35:329-340
The use of sweet potato chips in heavy pig production was evaluated as regards performance, carcass characteristics and meat quality, using 75 Large White castrated males, divided into 3 groups of 25 subjects each. From an initial average live weight
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ebe301b92158eadc837751f7e6d4aef
https://doi.org/10.1016/0301-6226(93)90102-n
https://doi.org/10.1016/0301-6226(93)90102-n
Publikováno v:
Meat Science. 34:49-77
Research has been undertaken in which various methods for meat quality evaluation were compared. The measures used were pH (by homogenization and by combined electrode), light scattering conductivity, dielectric loss factor and colour. A very low inc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d086afae428ee2463c07134a3270f31d
https://doi.org/10.1016/0309-1740(93)90018-d
https://doi.org/10.1016/0309-1740(93)90018-d
Autor:
Emanuela Zanardi, Giorgio Varisco, Sergio Ghidini, G. Campanini, Enrica Ferretti, R. Chizzolini, A. Battaglia
Publikováno v:
Food additives and contaminants. 22(1)
Due to the growing interest in organic products, a comparison between the chemical safety of organic and conventional products was undertaken. Milk and meat were the products chosen for study. The parameters evaluated to assess chemical safety were o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ab45344180b9a973821b388d2f102d2
https://pubmed.ncbi.nlm.nih.gov/15895606
https://pubmed.ncbi.nlm.nih.gov/15895606
Publikováno v:
Veterinary research communications. 27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d8b68cc5e0cf91a8cbdee69f247a825
https://pubmed.ncbi.nlm.nih.gov/14535421
https://pubmed.ncbi.nlm.nih.gov/14535421