يعرض 1 - 10 نتائج من 1,382 نتيجة بحث عن '"Tenderization"', وقت الاستعلام: 1.06s تنقيح النتائج
  1. 1
    دورية أكاديمية
    A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study

    المؤلفون: Altan, Can OkanAff1, IDs11947024033637_cor1, Kocatepe, Demet, Çorapcı, Bengünur, Köstekli, Bayram, Turan, Hülya

    المصدر: Food and Bioprocess Technology: An International Journal. :1-26

    Find this article in full text from Springer Verlag. Full Text Finder
    أضف إلى المفضلة
  2. 2
    دورية أكاديمية
    Optimization of Ultrasound Assisted Tenderizing Agents for Improving the Meat Tenderness of Eliminated Hen and Its Effects on Meat Qualities

    المؤلفون: Ping WU, Fang YAO, Zhengyun WANG, Xingpu QI, Wei ZHANG, Huanxin ZHANG, Tao YANG, Jiaxin ZHOU

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 12, Pp 56-68 (2024)

    مصطلحات موضوعية: ultrasound, tenderization, chicken breast meat, protease, calcium chloride, myofibrillar protein, amino acid, microstructure, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/8a5d41b599764eaa9e220e3ad21c7dab

    Full Text Finder
    أضف إلى المفضلة
  3. 3
    دورية أكاديمية
    Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat: Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract

    المؤلفون: Sajadizadeh, Hosna, Zamindar, NafisehAff1, IDs11694023021555_cor2, Esmaeili, Yasaman, Lorenzo, José M.Aff2, Aff3, IDs11694023021555_cor4, Pateiro, Mirian, Goksen, Gulden, Paidari, Saeed, Liu, Lingling, Doudi, Monir

    المصدر: Journal of Food Measurement and Characterization. 18(2):1218-1228

    Find this article in full text from Springer Verlag. Find this article in full text from ProQuest Full Text Finder
    أضف إلى المفضلة
  4. 4
    دورية أكاديمية
    Comparative efficacy of different tenderizing agents and time on Physicochemical textural and organoleptic properties of squid (Todarodes pacificus) muscle

    المؤلفون: Mehtap Baykal, Mehmet Çelik, Ladine Çelik, Aygül Küçükgülmez

    المصدر: Food Science & Nutrition, Vol 12, Iss 1, Pp 204-215 (2024)

    مصطلحات موضوعية: marination, milk, mineral water, squid, tenderization, yeast, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/2048-7177

    URL الوصول: https://doaj.org/article/18cb78979df248cbb67f0eb257e8ac76

    View record at Wiley Find this article in full text from ProQuest Full Text Finder
    أضف إلى المفضلة
  5. 5
    دورية أكاديمية
    Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157

    المؤلفون: Kavita Patil, Manita Adhikari, Peter Rubinelli, Karina Desiree, Kelly R. Vierck, Jennifer C. Acuff

    المصدر: Journal of Food Protection, Vol 87, Iss 5, Pp 100252- (2024)

    مصطلحات موضوعية: Consumers, Foodborne pathogens, Ingredients, Tenderization, Vacuum-package, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S0362028X2400036X; https://doaj.org/toc/0362-028X

    URL الوصول: https://doaj.org/article/de13f8ed28854ec894db0944fd39d360

    Full Text Finder
    أضف إلى المفضلة
  6. 6
    دورية أكاديمية
    Study of Modifying Lamb Muscle Protein Structure and Improving the Tenderness by Ultrasonic Treatment

    المؤلفون: Yuru YANG, Deyin PAN, Jinming MA, Xiaojuan JIANG, Hongsheng CHEN, Jingjing DIAO

    المصدر: Shipin gongye ke-ji, Vol 44, Iss 21, Pp 45-53 (2023)

    مصطلحات موضوعية: lamb, tenderization, ultrasonic treatment, protein structure, quality characteristics, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/1c37b55adb594e978fb27c21c732e94d

    Full Text Finder
    أضف إلى المفضلة
  7. 7
    دورية أكاديمية
    Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

    المؤلفون: Kubra Unal, Ali Samet Babaoğlu, Mustafa Karakaya

    المصدر: Food Science & Nutrition, Vol 11, Iss 10, Pp 6260-6270 (2023)

    مصطلحات موضوعية: old carcass, tenderization, tough meat, vinegar‐based marinade, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/2048-7177

    URL الوصول: https://doaj.org/article/66a2563b64844edca84c29f620af3344

    View record at Wiley Find this article in full text from ProQuest Full Text Finder
    أضف إلى المفضلة
  8. 8
    كتاب إلكتروني
    Thermal Inactivation of Escherichia coli O157:H7 in Mechanically Tenderized Beefsteaks and Color Measurement

    المؤلفون: Shen, CangliangAff3, Zhang, YifanAff4

    المساهمون: Shen, CangliangAff1, Zhang, YifanAff2

    المصدر: Food Microbiology Laboratory for the Food Science Student : A Practical Approach. :71-80

    أضف إلى المفضلة
  9. 9
    دورية أكاديمية
    Effect of ginger extract on sensory quality of spent Japanese quail meat tandoori

    المؤلفون: D. Santhi, A. Kalaikannan, K. Rajendran

    المصدر: Journal of Veterinary and Animal Sciences, Vol 54, Iss 1, Pp 98-104 (2023)

    مصطلحات موضوعية: spent japanese quail meat, tenderization, ginger extract, sensory quality, Animal biochemistry, QP501-801, Science (General), Q1-390

    وصف الملف: electronic resource

    Relation: https://jvas.in/public_html/upload/article_file/article_file_rsdo9c.pdf?t=rsdo9c; https://doaj.org/toc/0971-0701; https://doaj.org/toc/2582-0605

    URL الوصول: https://doaj.org/article/0d98e9b70d32425c84e4cdab18896078

    Full Text Finder
    أضف إلى المفضلة
  10. 10
    دورية أكاديمية
    Morphological changes of mitochondria-related to apoptosis during postmortem aging of beef muscles

    المؤلفون: Chunmei Liu, Zhenjiang Ding, Zihan Zhang, Laiyu Zhao, Chunhui Zhang, Feng Huang

    المصدر: Food Chemistry: X, Vol 19, Iss , Pp 100806- (2023)

    مصطلحات موضوعية: Tenderization, Mitochondrial, Outer membrane, Cristae, Fission and fusion, Apoptosis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2590157523002493; https://doaj.org/toc/2590-1575

    URL الوصول: https://doaj.org/article/a7b5f9cfd5f44642bd4bb5fa66215fcc

    Full Text Finder
    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS – أرسل هذا البحث بالبريد الإلكتروني – حفظ البحث – جدول التنبيهات: لا شيء