Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Sandra M. Vasquez Mejia"'
Autor:
Benjamin M Bohrer, Carlos Prentice, Claudio Gabiatti, Loong-Tak Lim, Rafael C. Rodrigues, Sandra M. Vasquez Mejia
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal
Externí odkaz:
https://doaj.org/article/f35e3c802aa34e79b1f4ced7acd906ef
Autor:
Loong-Tak Lim, Claudio Gabiatti, Ben M Bohrer, Carlos Prentice, Rafael C. Rodrigues, Sandra M. Vasquez Mejia, Benjamin M. Bohrer
Publikováno v:
Meat and Muscle Biology. 4
The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4102cebfa5fb27991bf745b5c48e52f
https://doi.org/10.22175/mmb.9875
https://doi.org/10.22175/mmb.9875
Autor:
Shiqi Huang, Sandra M. Vasquez Mejia, Lydia M Wang, Sebastian Chalupa-Krebzdak, Ira B Mandell, Benjamin M. Bohrer
Publikováno v:
Meat science. 168
The effects of feeding essential oils and(or) benzoic acid to finishing steers on fatty acid profile and oxidative stability (color and lipid oxidation) of beef longissimus thoracis steaks and ground beef was determined in this study. Beef was procur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b93f534d9dc6f453e60d82f14f735fa0
https://pubmed.ncbi.nlm.nih.gov/32470759
https://pubmed.ncbi.nlm.nih.gov/32470759
Publikováno v:
Critical reviews in food science and nutrition. 60(21)
β-glucan derived from cereal sources are high in soluble dietary fiber and can be used as thickeners, texture enhancers, stabilizers, and fat substitutes in foods. Due to its pronounced viscosity, β-glucan has physiological activity in the body, su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0f9a9e8f80537091babd8ffb64c7924
https://pubmed.ncbi.nlm.nih.gov/31899946
https://pubmed.ncbi.nlm.nih.gov/31899946
Autor:
Ernani Sebastião Sant'Anna, Bruna Mattioni, Alicia de Francisco, Thiago Perez Jorge, Sandra M. Vasquez Mejia, Juliano De Dea Lindner, Silvane Silvane Mores, Jefferson Rotta
Publikováno v:
Journal of the Institute of Brewing. 124:365-373
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94e914bd695e6bd90ff795873b251bbc
https://doi.org/10.1002/jib.507
https://doi.org/10.1002/jib.507
Autor:
Héctor Suárez Mahecha, Alicia de Francisco, Consuelo Díaz Moreno, Nelly Camila Yaruro Cáceres, Sandra M. Vasquez Mejia
Publikováno v:
International Journal of Gastronomy and Food Science. 25:100380
Four Colombian achira (Canna edulis sp.) starch ecotypes were characterised, and their physicochemical, thermal, microstructural and paste properties were compared. Proximate composition, pH, total starch, amylose content, amylopectin content, colour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4a10ecf97c58d68b1712f5b46d87d2a
https://doi.org/10.1016/j.ijgfs.2021.100380
https://doi.org/10.1016/j.ijgfs.2021.100380
Publikováno v:
Journal of Food Composition and Analysis. 100:103934
Acrylamide is a food contaminant that is formed during processes such as frying, baking and roasting. According to the International Agency for Research on Cancer (IARC), acrylamide is a possible carcinogenic compound in humans. In this work, 257 foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f9a04500e5a7bba1e24d51e6a8efdda
https://doi.org/10.1016/j.jfca.2021.103934
https://doi.org/10.1016/j.jfca.2021.103934
Autor:
Sebastian Chalupa-Krebzdak, Sandra M. Vasquez Mejia, Benjamin M. Bohrer, Shiqi Huang, Lydia M Wang
Publikováno v:
J Anim Sci
This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6792d76de607d717d7807c012ec32561
https://europepmc.org/articles/PMC6666507/
https://europepmc.org/articles/PMC6666507/
Publikováno v:
Meat and Muscle Biology. 3
Cooking loss, texture properties, and color of comminuted beef when prepared with breadfruit (Artocarpus altilis) flour or other flour sources was evaluated using 2 separate studies. Flour sources tested in these studies (against a negative control w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e38c93e30beb1fb7a496d0ce157d1274
https://doi.org/10.22175/mmb2018.11.0039
https://doi.org/10.22175/mmb2018.11.0039
Publikováno v:
Meat science. 156
The purpose of this study was to evaluate the functional properties of specialty salts when incorporated into formulations of meat emulsions. Beef emulsion modeling systems were formulated with three types of specialty NaCl salts or a commercially so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44b4c7a06fdbd85f2aafc1408adb7dd8
https://pubmed.ncbi.nlm.nih.gov/31141760
https://pubmed.ncbi.nlm.nih.gov/31141760