Výsledky vyhledávání - "muscle foods"

Akademický článek

Incomplete freezing strategies for achieving long-lasting preservation of muscle foods: categories, regulations, efficiencies and challenges

Autor: Zichun Jin, Chaoping Jiang, Bingkun Sun, Jialin Liu, Wenxiu Sun

Publikováno v: Food Science of Animal Products, Vol 2, Iss 3, p 9240075 (2024)

The modern development of commercial circulation has forced the preservation of muscle foods to achieve technology innovation and transformation. Incomplete freezing is a promising technology for muscle food preservation, which can be used as a compr

Externí odkaz: https://doaj.org/article/ddc114b876c64719a2b8b3e955d3fa64

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Akademický článek

Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives

Autor: Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Sajeeb Abdullah, Vijay Kumar Reddy Surasani, Rahul Chudaman Ranveer, Siddhnath Kumar, Phatchada Chunhavacharatorn, Soottawat Benjakul, Fahad Al-Asmari

Publikováno v: Frontiers in Sustainable Food Systems, Vol 7 (2023)

Muscle foods are the main source of high protein and mineral content. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Generally, microbial changes and oxidative damage occurs during an

Externí odkaz: https://doaj.org/article/46490c909c5241af8ecb37dae974b2e4

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Akademický článek

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Akademický článek

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

Autor: Djamel Djenane, Pedro Roncalés

Publikováno v: Foods, Vol 7, Iss 2, p 12 (2018)

Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging in

Externí odkaz: https://doaj.org/article/c4da2bb7d4be4e40a497c83dcd452922

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Akademický článek

Review: Lipid and myoglobin oxidations in muscle foods

Autor: Manat Chaijan

Publikováno v: Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss 1, Pp 47-53 (2008)

Lipid oxidation and myoglobin oxidation in muscle foods occur in a concurrent manner and each process appears to enhance the other. During oxidation of oxymyoglobin, both superoxide anion and hydrogen peroxide are produced and further react with iron

Externí odkaz: https://doaj.org/article/92c283df678e425b90727d3088be053d

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Application of novel techniques for monitoring quality changes in meat and fish products during traditional processing processes: reconciling novelty and tradition

Autor: Alessandra Biancolillo, Federico Marini, Miguel A. Prieto, Angelo Antonio D’Archivio, María Guðjónsdóttir, Jesus Simal-Gandara, Paula Garcia-Oliveira, Francesca Di Donato, Abdo Hassoun

Publikováno v: Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Processes, Vol 8, Iss 988, p 988 (2020)
Processes

Publisher's version (útgefin grein)
In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by mean

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::386547c655e29d2b07f4eadbcff34d45
https://www.mdpi.com/2227-9717/8/8/988

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Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach

Autor: Beatriz Gullón, P. K. Nanda, Patricia Gullón, Premanshu Dandapat, Arun K. Das, José M. Lorenzo, G.K. Sivaraman, David Julian McClements, Samiran Bandyopadhyay

Publikováno v: Molecules
Molecules, Vol 26, Iss 2463, p 2463 (2021)
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)

Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health ben

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::618cddf0730e6fe9209008a15ea0b01b
http://hdl.handle.net/11093/2789

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