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Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions
Artículo
Acceso abierto Artículo CONICET Digital
Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions
López, Paloma Lucía et al · Elsevier · 2021 · ISSN 0308-8146
Lipids present in peanuts are susceptible to oxidation, which affects food quality and safety, for this reason shelf-life studies are carried out. The objective was to determine the relation between accelerated oxidation...
Idioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Disponible en línea Ficha bibliográfica
Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Artículo
Material complementario disponible Artículo DOAJ
Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Supaluk Sorapukdee et al · Springer Nature · 2016 · ISSN 2636-0772
Abstract This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs
Artículo
Material complementario disponible Artículo DOAJ
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs
Sol-A Kim et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Processed foods containing pork fat tissue to improve flavor and gain economic benefit may cause severe issues for Muslims, Jews, and vegetarians. This study aimed to develop an indirect enzyme-linked immunosorb...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Material complementario disponibleEl enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
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Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
Artículo
Acceso abierto Artículo DOAJ
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
Dongheon Lee et al · Springer Nature · 2025 · ISSN 2636-0772
Abstract Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Not...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Changes in the nutritional value, lipid quality and fatty acid profile of Spondyliosoma cantharus (Linnaeus, 1758) during some culinary treatments
Artículo
Material complementario disponible Artículo DOAJ
Changes in the nutritional value, lipid quality and fatty acid profile of Spondyliosoma cantharus (Linnaeus, 1758) during some culinary treatments
Jules Christophe Manz Koule et al · Springer · 2026 · ISSN 2731-4286
Abstract Changes in proximate composition, mineral content and lipid quality of Spondyliosoma cantharus (sea bream) during some culinary treatments was investigated. Fish samples were collected at the Douala Fishing seap...
LCC LCC:Nutrition. Foods and food supplyIdioma eng
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Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
Artículo
Acceso abierto Artículo DOAJ
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
Jae Hoon Lee et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been propose...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Elucidating odorant synergy in red wine: through olfactory receptor-based profiling
Artículo
Acceso abierto Artículo DOAJ
Elucidating odorant synergy in red wine: through olfactory receptor-based profiling
Boyong Hu et al · Nature Portfolio · 2026 · ISSN 2396-8370
Abstract The flavor complexity of red wine stems from diverse aroma compounds and their interactions. Key odorants 2,3,5-trimethylpyrazine (TMP) and furfuryl alcohol (FA) contribute roasted/earthy and sweet/caramel-like ...
LCC LCC:Nutrition. Foods and food supply; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma eng
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Screening of key volatile compounds characterizing the deterioration of maize silage during aerobic exposure
Artículo
Material complementario disponible Artículo DOAJ
Screening of key volatile compounds characterizing the deterioration of maize silage during aerobic exposure
Kai Zhao et al · Sociedade Brasileira de Zootecnia · 2024 · ISSN 1806-9290
ABSTRACT This study was conducted to identify the key volatile compounds that characterize whether silage has deteriorated and to investigate the intrinsic link between the key compounds and silage odor. First, silages w...
LCC LCC:Animal cultureIdioma eng
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