Zobrazeno 1 - 10
of 81
pro vyhledávání: '"meat systems"'
Publikováno v:
Food and Environment Safety, Vol 19, Iss 1, Pp 76-83 (2020)
The biopolymer complex of thermostable animal proteins (sodium caseinate, dry buttermilk, blood plasma Vepro 75 PSC), which have functional and technological properties, including stabilizing ability in the composition of restructured ham products, h
Externí odkaz:
https://doaj.org/article/26bbf65e9b4b4b2893abffd90aa45a58
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the thermophysical characteristics of meat systems based on minced beef and pork with different morphological composition in the freezing–thawing process, and those of model systems based on minced beef with addition o
Externí odkaz:
https://doaj.org/article/b5d850959d85425a8d0068ac11d5536c
Autor:
Shiwei Xu, Yanting Shen, Jingwen Xu, Guangyan Qi, Gengjun Chen, Weiqun Wang, Xiuzhi Sun, Yonghui Li
Publikováno v:
Journal of Functional Foods, Vol 58, Iss , Pp 374-382 (2019)
Peptide antioxidants are becoming increasingly popular in the food industry. This study reported antioxidant and anticancer properties of papain-hydrolyzed sorghum kafirin. The optimum hydrolysis conditions were determined to be 360 kU/g enzyme-to-su
Externí odkaz:
https://doaj.org/article/634c37303b4d4ad0b463286f9a16b2bf
Color adjusting compositions of meat systems with low content of hemoglobin-containing raw materials
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 136-142 (2019)
The development of technologies for new types of salty meat products with a high level of safety requires the improvement of the basic technological processes of their production, using intensive methods of influence on the raw materials processed, e
Externí odkaz:
https://doaj.org/article/09758c782bfa4cf78ae79a34bd078dbc
Autor:
Iryna SHEVCHENKO, Alexey SKOCHKO
Publikováno v:
Food and Environment Safety, Vol 17, Iss 3, Pp 272-277 (2018)
In world practice, recently, the question of using physico-chemical methods of treating biotechnological objects by means of substances of cryoprotective action is increasingly being discussed. The principle of these substances is to create an amorph
Externí odkaz:
https://doaj.org/article/a8f832051e29477a930be42b1dae7bcc
Akademický článek
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Akademický článek
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Для получения функциональных продуктов важным фактором является не только обогащение продуктов питания растительным сырьем, но и стаб
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c05c73ebf9ff743256002964e27154bd
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
The paper presents a study of the thermophysical characteristics of meat systems based on minced beef and pork with different morphological composition in the freezing–thawing process, and those of model systems based on minced beef with addition o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44fdb9d7cc22953530cb1c7d06b724de
https://doi.org/10.15673/fst.v15i3.2120
https://doi.org/10.15673/fst.v15i3.2120
Autor:
Jingwen Xu, Gengjun Chen, Shiwei Xu, Yonghui Li, Xiuzhi Sun, Weiqun Wang, Guangyan Qi, Yanting Shen
Publikováno v:
Journal of Functional Foods, Vol 58, Iss, Pp 374-382 (2019)
Peptide antioxidants are becoming increasingly popular in the food industry. This study reported antioxidant and anticancer properties of papain-hydrolyzed sorghum kafirin. The optimum hydrolysis conditions were determined to be 360 kU/g enzyme-to-su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc323881637fe27c86124d64b475b13c
https://doi.org/10.1016/j.jff.2019.05.016
https://doi.org/10.1016/j.jff.2019.05.016