Zobrazeno 1 - 10
of 974
pro vyhledávání: '"chilled storage"'
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 5, Pp 305-316 (2024)
This study focused on the co-fermentation of goat milk with functional lactic acid bacteria (LAB) and traditional yoghurt starter culture. The fermentation process was optimised by single factor experiment and response surface methodology (RSM). The
Externí odkaz:
https://doaj.org/article/9b32608dfade475a8464895f57725a7f
Autor:
Tatik Hernawati, Suherni Susilowati, Tri Wahyu Suprayogi, Widya Paramita Lokapirnasari, Zulfi Nur Amrina Rosyada
Publikováno v:
Ovozoa: Journal of Animal Reproduction, Vol 13, Iss 2, Pp 96-104 (2024)
One of the many efforts to increase the quality of livestock genetics is through artificial insemination (AI). Other than increasing it, AI can be conducted to preserve semen. A successful AI is determined by seminal quality, therefore, a method to p
Externí odkaz:
https://doaj.org/article/008f9ef0db374b09bcfca125aeafb01a
Publikováno v:
Aquaculture Reports, Vol 38, Iss , Pp 102296- (2024)
The present work evaluated the effects of dietary fishmeal replacement with three non-food protein sources, including defatted Tenebrio molitor meal (TM), Clostridium autoethanogenum protein meal (CAP) and Chlorella vulgaris meal (CV), on the freshne
Externí odkaz:
https://doaj.org/article/53e9ebd418ea4d4286cbf2632ca6b6d1
Autor:
Chaoyu Zhai, Ifigenia Geornaras, Mahesh N. Nair, Michael J. Hernandez-Sintharakao, Sara V Gonzalez
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The storage of meat at temperatures below regular chilling can extend the storage shelf-life of fresh beef. However, the retail shelf-life of beef after extended storage has not been thoroughly investigated. This study evaluated the retail shelf-life
Externí odkaz:
https://doaj.org/article/e54c71b0172045ec861884dc1542a433
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 92-100 (2024)
Objective: To investigate the changes in the quality characteristics of abdomen and cheliped muscle of swimming crab (Portunus trituberculatus) during chilled storage. Methods: The swimming crab was taken as the object. During chilled storage at 4
Externí odkaz:
https://doaj.org/article/f50967cc0d60409b8bb9051f2c80a3e7
Autor:
Xiaowei Sheng, Longfei Yan, Lanqing Peng, Luling Zhao, Fanwei Dai, Feiping Chen, Ling Wang, Yulong Chen, Mingqiang Ye, Jin Wang, Jianhao Zhang, Vijaya Raghavan
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101129- (2024)
Fresh puffer fish (Takifugu obscurus) are susceptible to microbial contamination and have a very short shelf-life of chilled storage. Hence, this study aimed to evaluate the effects of plasma-activated lactic acid (PALA) on microbiota composition and
Externí odkaz:
https://doaj.org/article/a10332f5d4e34c4ea065ceebebbc456c
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100934- (2023)
This present study investigated the effect of cold atmospheric plasma (CAP) pre-treatment on the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) during chilled storage. The shrimp were pre-treated with the CAP at 40 kV and 36 kH
Externí odkaz:
https://doaj.org/article/16580e1ad05b42cb9cf7b9393bc45e56
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 2, Pp 90-97 (2023)
The effects of NaCl concentrations (0%, 2%, 4% and 6%) on the changes in muscle quality of ready-to-eat shrimp (Solenocera crassicornis) were investigated during 50 days of chilled storage. During 0~50 day of chilled storage, the color, texture, mois
Externí odkaz:
https://doaj.org/article/83e19cae24a34d37b0926743ff6e7404
Publikováno v:
Foods, Vol 13, Iss 4, p 623 (2024)
The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*
Externí odkaz:
https://doaj.org/article/b711953a5c8d49dca5d6d47b5db5ff38
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