Zobrazeno 1 - 10
of 2 586
pro vyhledávání: '"charqui"'
Publikováno v:
In Solar Energy September 2015 119:310-318
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 55, Iss 4, Pp 603-612 (2012)
The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). Th
Externí odkaz:
https://doaj.org/article/a1e86ddd20b24fafab12ae14730b311c
Autor:
Marta A. A. Souza, Jesui V. Visentainer, Rafael H. Carvalho, Fabianne Garcia, Elza I. Ida, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 1, Pp 107-112 (2013)
In this study, the changes in the lipid (Lox) and protein oxidation (Pox) were measured quantitatively by TBARS and carbonyl methods, respectively, throughout the salting and drying steps of charqui meat (CH) and jerked beef (JB) preparation and thei
Externí odkaz:
https://doaj.org/article/f7a6b177706041a7881ce24e8718a446
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 46, Iss 4, Pp 595-600 (2003)
A combination of salt (NaCl) high concentration and curing salt was investigated for their role in warmed-over flavor (WOF) and color changes during charqui meats processing. WOF was measured by TBARS method in uncured charqui meat (CH) and in cured
Externí odkaz:
https://doaj.org/article/be628c1436f14ac3895672caf52ea58e
Publikováno v:
Veterinaria México. abr-jun2012, Vol. 43 Issue 2, p133-141. 9p.
Autor:
Ana Fernández Díez
Publikováno v:
BULERIA. Repositorio Institucional de la Universidad de León
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242 p. El presente trabajo contribuye al conocimiento de los compuestos volátiles de diversos productos cárnicos (charqui andino, chorizo fresco y crudo-curado, embutido crudo-curado de bajo calibre) y de cómo afectan a su perfil volátil determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97366a5b5afb84098c8f1d0a7b783af0
https://doi.org/10.18002/10612/3024
https://doi.org/10.18002/10612/3024
Publikováno v:
International Journal of Numerical Methods for Heat & Fluid Flow, 2024, Vol. 34, Issue 11, pp. 4159-4178.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/HFF-04-2024-0292
Autor:
Salvá, Bettit K., Mateo, Javier
Publikováno v:
Revista de Investigaciones Altoandinas, Volume: 20, Issue: 2, Pages: 179-188, Published: MAY 2018
RESUMEN Se analizó el contenido de aminas biógenas, así como la flora aerobia mesófila viable, Staphylococcus aureus, Micrococcaceae, coliformes, mohos y levaduras y bacterias ácido lácticas en 52 muestras de charqui de alpaca (30 muestras de c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______619::a40e90e84be09107247a329637a8743c
http://www.scielo.org.pe/scielo.php?script=sci_arttext&pid=S2313-29572018000200003&lng=en&tlng=en
http://www.scielo.org.pe/scielo.php?script=sci_arttext&pid=S2313-29572018000200003&lng=en&tlng=en
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 50, Iss 4, Pp 719-724 (2007)
This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in
Externí odkaz:
https://doaj.org/article/b244736f44794be38c59bda708f7b12e
Autor:
Carlos Eduardo Rocha Garcia, Fabio Yamashita, Elza Youssef Youssef, Sandra Helena Prudencio, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 2, Pp 311-318 (2013)
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15
Externí odkaz:
https://doaj.org/article/9b5b06db1f6740bf9de74c32dfc8b0e6