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Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties
Artículo
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Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties
Nayeon Lee et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Influence of green tea polyphenols on the colloidal stability and gelation of WPC
Artículo
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Influence of green tea polyphenols on the colloidal stability and gelation of WPC
Von Staszewski, Mariana et al · Elsevier · 2011 · ISSN 1077-1084
Green tea extracts are being widely used in food products due to their health-promoting properties. Polyphenols can interact with food proteins leading to the formation of soluble or insoluble complexes; therefore they c...
Idioma eng
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Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
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Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
Hyeon-Ju Jeong et al · Springer Nature · 2017 · ISSN 2636-0772
Abstract The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal
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Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal
Jeong Yeon An et al · Springer Nature · 2017 · ISSN 2636-0772
Abstract The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire × Landrace] × Duro...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil
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Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil
Soyoung Jang et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyze...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Atributos químicos, físico-hídricos e mineralogia da fração argila em solos do Baixo Amazonas: Serra de Parintins Chemical, physical and hydric attributes and mineralogy of clay fractions in soils of lower Amazon: Serra de Parintins
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Atributos químicos, físico-hídricos e mineralogia da fração argila em solos do Baixo Amazonas: Serra de Parintins Chemical, physical and hydric attributes and mineralogy of clay fractions in soils of lower Amazon: Serra de Parintins
Jean Dalmo de Oliveira Marquesi et al · Instituto Nacional de Pesquisas da Amazônia · 2010 · ISSN 0044-5967
Estudos sobre os atributos dos solos amazônicos geram informações para compor um levantamento atual sobre suas condições frente às várias formas de alterações que estão sujeitos. O objetivo deste trabalho foi d...
LCC LCC:Science (General)Idioma eng
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Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
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Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
Tran Hong Quan et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt con...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Dietary Patterns of U.S. Older Adults and Their Associations with Diet Quality, Health, and Food Insecurity
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Dietary Patterns of U.S. Older Adults and Their Associations with Diet Quality, Health, and Food Insecurity
Anniebelle J. Sassine et al · Cambridge University Press · ISSN 1368-9800
Abstract Objective: Identify dietary patterns among U.S. older adults and examine their associations with sociodemographic and health characteristics including economic and physical-functioning-related food insecurity. ...
LCC LCC:Public aspects of medicine; LCC:Nutritional diseases. Deficiency diseasesIdioma eng
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Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?
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Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?
D. Sobral et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2024 · ISSN 1678-4162
ABSTRACT The production of Minas Artesanal Cheese (MAC) is a centuries-old activity that involves a great deal of physical effort on the part of the producer, especially during the pressing stage, which is carried out by...
LCC LCC:Animal cultureIdioma eng
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Drivers of soil C quality and stability: insights from a topsoil dataset at landscape scale in Ontario, Canada
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Drivers of soil C quality and stability: insights from a topsoil dataset at landscape scale in Ontario, Canada
I. Chahal et al · Copernicus Publications · 2026 · ISSN 2199-3971
Although soil C is a critical component of soil health, studies robustly exploring the agronomic and pedoclimatic effects on soil C are limited, especially at the landscape scale. Therefore, a dataset of 1490 topsoil ...
LCC TENDOkVudmlyb25tZW50YWwgc2NpZW5jZXM~; TENDOkdlb2xvZ3k~Idioma eng
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Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
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Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
So-Hee Kim et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This study investigated effect of adding cultured meat tissue (CMT; 10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-s...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
Dong-kyu Yoon et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1°. AHR was mixed at concentrations of 0.5% (w/w, ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
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Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
Sol-Hee Lee et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period
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Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period
Jin-Hee Choi et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extr...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effect of the Duck Skin on Quality Characteristics of Duck Hams
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Effect of the Duck Skin on Quality Characteristics of Duck Hams
Dong-Hyun Kim et al · Springer Nature · 2017 · ISSN 2636-0772
Abstract This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effects of Aging Methods and Periods on Quality Characteristics of Beef
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Effects of Aging Methods and Periods on Quality Characteristics of Beef
SolJi Kim et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
Mi-Jung Choi et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract This study investigated the effects of deep freezing and storage temperature (–50°C, –60°C, and –80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fres...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
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Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Kyu-Min Kang et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1:10% ES and 50% chicken, S2:2...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effects of whole and malted quinoa flour addition on gluten-free muffins quality
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Effects of whole and malted quinoa flour addition on gluten-free muffins quality
Miranda Villa, Patricia Paola et al · Wiley Blackwell Publishing, Inc · 2019 · ISSN 0022-1147
Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due ...
Idioma eng
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Enhanced weather classification using xception with SENet and attention mechanisms
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Enhanced weather classification using xception with SENet and attention mechanisms
Gunjan Shandilya et al · Frontiers Media S.A · 2026 · ISSN 2296-665X
IntroductionWeather classification plays a crucial role in applications such as environmental monitoring, disaster management, and smart city infrastructure. Accurate and efficient classification of weather conditions fr...
LCC TENDOkVudmlyb25tZW50YWwgc2NpZW5jZXM~Idioma eng
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Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage
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Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage
Sujeong Lee et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuru...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers
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Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers
Liaqat Mehmood et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Geochemical signatures and melt inclusion evidence in peridotite xenoliths of Sinsanri, South Korea
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Geochemical signatures and melt inclusion evidence in peridotite xenoliths of Sinsanri, South Korea
Khant Naing Aung et al · De Gruyter · 2026 · ISSN 2391-5447
Jeju Island, located in South Korea, is a Cenozoic intraplate volcanic feature in the East Asian region. The Sinsanri area on Jeju Island is well-known for its rich presence of xenoliths, making it a key site for finding...
LCC TENDOkdlb2xvZ3k~Idioma eng
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Land-use controls on soil organic carbon dynamics across Amazonian ecosystems, Brazil
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Land-use controls on soil organic carbon dynamics across Amazonian ecosystems, Brazil
Gizachew Ayalew Tiruneh et al · Nature Portfolio · 2026 · ISSN 2045-2322
Abstract Land-use change strongly regulates soil physical, chemical, and biogeochemical properties, with major implications for soil organic carbon (SOC) storage in the Brazilian Amazon to a depth of 30 cm. This study a...
LCC LCC:Medicine; TENDOlNjaWVuY2U~Idioma eng
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