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Storage stability of low-fat chicken sausages
(Elsevier, 2006-02)
Storage stability of low-fat chicken sausages formulated with fresh breast chicken meat with 0%, 2%, and 5% of added beef tallow was examined during 50-day refrigerated storage. The formulations also contained whey protein, ...
Stress relaxation characteristics of low-fat chicken sausages made in Argentina
(Elsevier, 2008-07)
Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids (xanthan and guar gums) to study the effect of composition on the ...
Reverse ultrasound-assisted emulsification-microextraction of macrolides from chicken fat followed by electrophoretic determination
(Elsevier Science, 2019-07-02)
A new microextraction methodology, called reverse ultrasound-assisted emulsification-microextraction (R-USAEME) was developed to extract Tilmicosin (TILM) and Tylosin (TYL) from chicken fat samples, prior to their determination ...
The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages
(Wiley Blackwell Publishing, Inc, 2006-10)
The effects of fat reduction by increasing water content and the addition of whey protein and hydrocolloids on the instrumental texture profile, microstructure and water holding capacity of low‐fat chicken sausages were ...
Sensory analysis of heated sodium alginate film flavored with chicken stock
(MedCrave, 2018-05)
The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats, ...
Increasing Flesh Pigmentation in Growing ChickensTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1963)
Genotype interaction X season of the year on meat production characters on campero chickenInteracción genotipo X estación del año sobre caracteres de producción de carne en pollos camperos
(Dirección de Investigación Científica y Tecnológica, 2022)
Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression (iSPA-PLS)
(Pergamon-Elsevier Science Ltd, 2018-01-15)
Determining fat content in hamburgers is very important to minimize or control the negative effects of fat on human health, effects such as cardiovascular diseases and obesity, which are caused by the high consumption of ...