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Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows

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Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows

Gye-Woong Kim et al · Springer Nature · 2020 · ISSN 2636-0772

Abstract This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significa...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

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Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim et al · Springer Nature · 2020 · ISSN 2636-0772

Abstract This study was conducted to investigate the effects of freezing and storage temperature (−18°C, −50°C, and −60°C) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep f...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

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Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Chang Hoon Lee et al · Springer Nature · 2020 · ISSN 2636-0772

Abstract The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with th...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Jiseon Lee et al · Springer Nature · 2020 · ISSN 2636-0772

Abstract This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Preparation, Physicochemical Characterization and In Vitro and In Vivo Activity Against Heligmosomoides polygyrus of Novel Oral Formulations of Albendazole and Mebendazole

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Preparation, Physicochemical Characterization and In Vitro and In Vivo Activity Against Heligmosomoides polygyrus of Novel Oral Formulations of Albendazole and Mebendazole

Buchter, Valentin et al · John Wiley & Sons Inc · 2020 · ISSN 0022-3549

Albendazole (ABZ) and mebendazole (MBZ) are the 2 most commonly used drugs in the treatment of soil-transmitted helminth infections in humans, but their performance is hampered by low solubility and physicochemical prope...

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Preparation, characterization, and in vitro evaluation of amphiphilic peptide P12 and P12-DOX nanomicelles as antitumor drug carriers

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Preparation, characterization, and in vitro evaluation of amphiphilic peptide P12 and P12-DOX nanomicelles as antitumor drug carriers

Ping Song et al · SAGE Publishing · 2020 · ISSN 1847-9804

Polymerized polypeptide nanomicelles have attracted much attention as novel drug carriers because of their good biocompatibility and degradability. To prepare doxorubicin (DOX)-loaded nanomicelles, an amphiphilic peptide...

LCC LCC:Materials of engineering and construction. Mechanics of materials; TENDOlRlY2hub2xvZ3k~Idioma eng

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Production, egg quality, and intestinal morphometry of laying hens fed marine microalga

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Production, egg quality, and intestinal morphometry of laying hens fed marine microalga

Raimunda Thyciana Vasconcelos Fernandes et al · Sociedade Brasileira de Zootecnia · 2020 · ISSN 1806-9290

ABSTRACT The objective of the present study was to evaluate production and egg quality as well as the intestinal morphometry of laying hens fed diets supplemented with marine microalga Dunaliella salina. Six hundred layi...

LCC LCC:Animal cultureIdioma eng

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