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Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
Organoleptic Qualities Biogenic Amines-a Review
2016/6/1
Fermented foods are value added products which have higher nutrients, prolong shelf life and easy in digestibility and are more suitable for the intestinal tract. The organoleptic qualities of such fo...
Methods of detecting plant raw materials in meat products – a review
meat products isoflavones phytic acid starch oligosaccharides
2014/2/25
The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that ar...
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
yeasts volatile compounds dry-cured meat products starter cultures minimum culture medium
2014/2/25
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets
sterol oxides CLA oleic acid pigs diet
2014/3/10
The effect on sterol stability and CLA content in meats from pigs fed with diets having different contents of oleic and linoleic acid was studied, considering typical Italian products seasoned with or...
Detection of plant raw materials in meat products by HPLC
HPLC isoflavones galactooligosaccharides
2014/3/7
The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individu...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Technologies to shorten the drying period of dry-cured meat products
Fermented sausages Dry-cured ham Accelerated production Technology Safety Sensory properties
2012/8/13
Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the dr...
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters
Microbial ecosystem Traditional fermented sausage Indigenous starter Lactic acid bacteria Coagulase-negative cocci
2012/8/13
This paper reviews the diversity of microbiota, both in the environment and in traditional fermented European sausages. The environments of processing units were colonised at variable levels by reside...
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Strategies for designing novel functional meat products
Meat Meat products Functional foods Bioactive peptides Antihypertensive peptides Probiotics Prebiotics
2012/8/13
In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat ...
Histometric evaluation of meat products – determination of area and comparison of results obtained by histology and chemistry
image analysis histological evaluation meat products bone fragments
2014/3/19
Histological examination of meat products enables direct identification and differentiation of the individual components. Image analysis is described in literature as a method that gives objective and...