Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV

Autor: Xuelian Yang, Zhaoyang Pei, Wenbin Du, Jianchun Xie

Publikováno v: Foods, Vol 12, Iss 17, p 3162 (2023)

To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography–

Externí odkaz: https://doaj.org/article/85aa0f01ac4a444da2130284c65bde69

Analysis of pork adulteration in the corned products using FTIR associated with chemometrics analysis

Autor: Any Guntarti, Mustofa Ahda, Aprilia Kusbandari, Faradita Natalie

Publikováno v: Potravinarstvo, Vol 14, Pp 1042-1046 (2020)

Meat-based foods such as beef corned became one of the targets of counterfeiting with pork because relatively cheaper. This becomes a serious problem for Muslims, especially in Indonesia. One method that can be used to detect fat was Fourier transfor

Externí odkaz: https://doaj.org/article/90f6712839b64ddcab6a9d0c54cb15be

Analysis of lard in sausage using Fourier transform infrared spectrophotometer combined with chemometrics

Autor: Any Guntarti, Mustafa Ahda, Aprilia Kusbandari, Satriyo W Prihandoko

Publikováno v: Journal of Pharmacy and Bioallied Sciences, Vol 11, Iss 8, Pp 594-600 (2019)

Sausage is one of foods which must be confirmed halal to consumers. Meat is commonly used in producing sausages, especially beef. However, due to high cost of meat producer usually mixes the ingredients with other cheaper meats, such as pork. This st

Externí odkaz: https://doaj.org/article/886ca3dae4c047f48c672eda3aea10c3

Quality characteristics and oxidative stabilityof chicken kavurma formulated with chicken abdominal fat as beef fat replacer

Autor: A Dikici, B Nacak, N Yel, K Zaimoğulları, G İpek, M Özer

Publikováno v: Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας; Τόμ. 73 Αρ. 3 (2022); 4525-4534
Journal of the Hellenic Veterinary Medical Society; Vol. 73 No. 3 (2022); 4525-4534

Kavurma is a traditional cooked ready-to-eat meat product that mainly produce in Middle East countries. In kavurma formulation, main ingredients are beef/mutton meat, beef/mutton fat and salt. In this regard, fat has high influence on product’s gen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c62a045ea4a93d4bc7e8f6d8f16894f
https://doi.org/10.12681/jhvms.27738

Impact of Grape Seed Powder and Black Tea Brew on Lipid Digestion—An In Vitro Co-Digestion Study with Real Foods

Autor: Judit Tormási, László Abrankó

Publikováno v: Nutrients; Volume 15; Issue 10; Pages: 2395

Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was examined using two test foods (cream and baked beef) with highly diff

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff1503e499a1750ec394ae2bea09f40c