Buscar
Mostrando ítems 31-40 de 5273
High-throughput non-destructive nuclear magnetic resonance method to measure intramuscular fat content in beef
(SPRINGER HEIDELBERG, 2009)
High intake of saturated fat from meats has been associated with cardiovascular disease, cancer, diabetes, and others diseases. In this paper, we are introducing a simple, high-throughput, and non-destructive low-resolution ...
Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
(Universidad Nacional de Colombia - Sede Palmira, 2017-10-01)
The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa ...
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers
(John Wiley & Sons Ltd, 2020-08)
BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, ...
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
(Wiley Blackwell Publishing, Inc, 2018-05)
Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory ...
Rheological and Textural Characteristics of Low-Lipid Meat Emulsions with Hydrocolloids as Binders
(Nova Science Publishers, 2014)
Changes in meat fat composition, mainly reducing saturated fatty acids (FA) and increasing mono and polyunsaturated FA, have been persistently recommended by nutritionists, thus, reduction of fat content in frankfurters ...
Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
(Elsevier, 2014-02)
Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified ...
Genetic parameter estimation for sensory traits in longissimus muscle and their association with pH and intramuscular fat in pork chops
(2020-08-01)
Consumers’ willingness to pay a premium when purchasing pork chops is driven by eating satisfaction. Genetic parameters for sensory traits and their associations with pH and intramuscular fat were estimated in pork chops. ...
Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks
(Inst Grasa Sus DerivadosSevilleEspanha, 2013)