Abstract. The main objective of this study was to evaluate the meat quality and the sensory characteristics of processed products of meat from 11 kids French. Improve consistency and optimize production using our NIR instruments for in-process and at-line analysis of fat, moisture, protein and more. Test meat and. Abstract. HLEAP, J. I and ZAPATA, E. S. Physicochemical and sensory analysis of two foodstuffs made from organic chicken meat (Gallus gallus domesticus).Missing: carnicos | Must include: carnicos.
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Análisis de textura en Productos Cárnicos
Compuestos bioactivos y alimentos funcionales. Nutric Hop 28, Meat Sci 92, Antioxidant activity of Hypericum perforatum L. Food Res Int 48, Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.
J Agric Food Chem 60, Optimization of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system. Konjac gel fat analogue for use in meat products: Comparison with pork fats.
Food Hydrocoll 26, Application of the analysis de productos carnicos method for optimization of chromatographic analysis of biogenic amines in fish.
Eur Food Res Technology Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics. Lipid and protein structure analysis of frankfurters formulated with olive oil in water emulsion as animal fat replacer.
Carne y Productos Cárnicos (CARPROCAR) | ICTAN
Journal of Agricultural and Food Chem 60, Low-fat frankfurters formulated with a healthier lipid combination as analysis de productos carnicos ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.
Meat Sci 89, Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids. Ann Nutr Metabol 58, New possibilities for fat reduction and improvement of fatty acid content in North African fresh sausage merguez. Production of analysis de productos carnicos amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
Meat Sci 88, J Food Biochem 36, Application of Response Surface Methodology to study the effect of different calcium sources in restructured fish muscle-alginate system.
Instrumentos de análisis para productos cárnicos | Perten Instruments
analysis de productos carnicos Infrared study of structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with casein as pork backfat replacer. J Agric Food Chem 59, Olive oil-in-water emulsions stabilized with caseinate: Food Hydrocoll 25, Infrared spectroscopic analysis of structural features and interactions in olive oil-in water emulsions stabilized with soy protein.
Food Res Int 44, Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.