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pro vyhledávání: '"T. C. Lanier"'
Publikováno v:
Journal of Food Science. 50:14-19
Two types of thermal scanning rigidity monitors (TSRM) were developed which are nondestructive and capable of monitoring rigidity or viscosity changes during heating of proteins over a wide range of concentrations. Thermal transitions which occur dur
Publikováno v:
Journal of Animal Science. 71:2654-2658
Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice square-cut chucks Yield Grade 2, and placed according to previously determined tenderness rankings, into one of three muscle groups. Group 1 was composed of t
Autor:
T C, Lanier
Publikováno v:
Advances in experimental medicine and biology. 434
Salted pastes of surimi, a myofibrillar concentrate of fish muscle, gel at pressures near 300 MPa. High pressure processing has been thought to induce denaturation and gelation of myofibrillar proteins mainly by disruption of protein intramolecular h
Publikováno v:
Journal of animal science. 71(10)
Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice square-cut chucks Yield Grade 2, and placed according to previously determined tenderness rankings, into one of three muscle groups. Group 1 was composed of t
Publikováno v:
Journal of Food Science. 43:168-171
Environmental conditions (temperature, humidity and air velocity) were monitored inside refrigerated trailers loaded with beef carcasses during stationary and in-transit trials. The effects on meat color maintenance were followed on meat samples loca
Autor:
D. D. Hamann, T. C. Lanier
Publikováno v:
Journal of Food Science. 48:1678-1679
A water jacketed piston device was used to monitor pressure and volume changes during heating of lean fish batters. Contrary to published results of a similar study with pork sausage batters, no correlation could be established between thermal gelati