Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Talia Hicks"'
Autor:
Mustafa M. Farouk, W. E. Bain, Joshua J. Sutton, Keith C. Gordon, C.R. Craigie, Sara J. Fraser-Miller, Talia Hicks, Mark Loeffen, Chima Robert, James F. Ward, William T. Jessep
Publikováno v:
Food chemistry. 361
The implementation of Raman and infrared spectroscopy with three data fusion strategies to predict pH and % IMF content of red meat was investigated. Raman and FTIR systems were utilized to assess quality parameters of intact red meat. Quantitative m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e682609e9893c9b6f7159ff89ccc8862
https://pubmed.ncbi.nlm.nih.gov/34077882
https://pubmed.ncbi.nlm.nih.gov/34077882
Autor:
P. Lim, C.K. Wong, S. Hitchman, M.M. Reis, Yash Dixit, Keith C. Gordon, C.R. Craigie, L. Holibar, Mustafa M. Farouk, Mark Loeffen, Talia Hicks
Publikováno v:
Meat science. 181
This study evaluated a range of diffuse reflectance spectroscopic (Vis-NIR spectrophotometers) and imaging (Hyperspectral imaging cameras) instruments for predicting pH, IMF and shear force values of beef in a meat processing pilot plant. A total of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0246ba33856dc78cf667923ff6f8c584
https://pubmed.ncbi.nlm.nih.gov/33358222
https://pubmed.ncbi.nlm.nih.gov/33358222
Autor:
William T. Jessep, W. E. Bain, Chima Robert, James F. Ward, C.R. Craigie, Keith C. Gordon, Mark Loeffen, Talia Hicks, Sara J. Fraser-Miller
Publikováno v:
Food chemistry. 343
With increasing demand for fast and reliable techniques for intact meat discrimination, we explore the potential of Raman spectroscopy in combination with three chemometric techniques to discriminate beef, lamb and venison meat samples. Ninety (90) i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::927eb95f4791d90ebd5613ca66185e6d
https://pubmed.ncbi.nlm.nih.gov/33127228
https://pubmed.ncbi.nlm.nih.gov/33127228
Publikováno v:
Advances in Polymer Technology. 37:2102-2113
Bloodmeal is a protein-rich coproduct of the meat industry and can be converted into a thermoplastic. A solution of peracetic acid can be used to degrade colored compounds in bloodmeal, yielding a light yellow material. This causes an increase in β-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bc88f8abfad93e493c84d27e25e801c
https://doi.org/10.1002/adv.21868
https://doi.org/10.1002/adv.21868
Publikováno v:
Frontiers in Nutrition, Vol 5 (2018)
Frontiers in Nutrition
Frontiers in Nutrition
Although not always labeled as such, flexitarianism is the default lifestyle for much of the world, whereby meals based on plant materials provide the bulk of people's calories. The rich nutrition of meat and animal products is often the lynchpin of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28eb12c9babc9dc41a5ee34258e4ce69
https://www.frontiersin.org/article/10.3389/fnut.2018.00050/full
https://www.frontiersin.org/article/10.3389/fnut.2018.00050/full
Publikováno v:
Macromolecular Materials and Engineering. 300:328-339
The effect of sodium dodecyl sulfate (SDS) and triethylene glycol (TEG) on secondary structure of decolored bloodmeal (DBM) during heating was examined via synchrotron-based Fourier transform infra-red spectroscopy (FT-IR) and wide angle X-ray scatte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::626e1f22ee053b138150bcc43f7d261e
https://doi.org/10.1002/mame.201400290
https://doi.org/10.1002/mame.201400290
Publikováno v:
RSC Adv.. 4:31201-31209
Bloodmeal can be decoloured using peracetic acid resulting in a material with a pale-yellow colour which only needs sodium dodecyl sulphate, water and triethylene glycol to extrude into a semi-transparent bioplastic. Fourier-transform infrared (FTIR)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b871c10c1a581c7b3754c0a79dc09ce8
https://doi.org/10.1039/c4ra03890h
https://doi.org/10.1039/c4ra03890h
Publikováno v:
Polymer Testing. 77:105876
Thermal analysis can generally be applied to protein-based thermoplastics although standard protein analysis techniques are not always possible to assess chain architecture. Blood (17% protein) from the meat industry can be fractionated or dried to b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::739eabbc843509258f24442963bd6f3e
https://doi.org/10.1016/j.polymertesting.2019.04.023
https://doi.org/10.1016/j.polymertesting.2019.04.023
Publikováno v:
Journal of the American Oil Chemists' Society. 90:1577-1587
Hydrogen peroxide (HP) can degrade soluble heme, forming yellow or colorless degradation products. Thermal treatment during bloodmeal production changes the conformation of oxyhemoglobin trapping heme in hydrophobic protein regions or forms methemogl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b919e2a1bd67dc6afd7a0c8e06aa051
https://doi.org/10.1007/s11746-013-2304-2
https://doi.org/10.1007/s11746-013-2304-2
Autor:
Casparus Johan R. Verbeek, Talia Hicks
Global consumption of meat products established an enormous and constantly growing industry. By-products generated from this industry have a high biological oxygen demand, and if they are not treated properly, then they can have serious implications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9474133bfb96919f55c5251eb7b48393
https://doi.org/10.1016/b978-0-12-802391-4.00003-3
https://doi.org/10.1016/b978-0-12-802391-4.00003-3
