Effect of Pesticide Residue in Muscle and Fat Tissue of Pigs Treated with Propiconazole [0.03%]
丙环唑处理对猪肌肉和脂肪组织中农药残留的影响
Jin Young Jeong,Byeonghyeon Kim,Sang Yun Ji et al.
Jin Young Jeong et al.
This study estimated the effect of exposure to propiconazole through implementation and residues in finishing pigs. We analyzed the expression of fibrosis-related genes and performed histological analysis of the blood, liver, kidney, muscle...
Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork [0.03%]
评估冻结速率与肉质特性之间的关系以制定猪肉快速冻结的新标准
Young-Chan Yun,Honggyun Kim,Karna Ramachandraiah et al.
Young-Chan Yun et al.
This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1.5, and 3.0 m/s) were applied ...
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel [0.03%]
冻干猪肉粉在肉乳化凝胶中的加工特性研究
Seonmin Lee,Yun-Sang Choi,Kyung Jo et al.
Seonmin Lee et al.
The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-drie...
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork [0.03%]
植物基肉制品流变和感官特性分析及其与牛肉猪肉的比较
Allah Bakhsh,Se-Jin Lee,Eun-Yeong Lee et al.
Allah Bakhsh et al.
This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and...
Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese [0.03%]
来自手工制作的Tulum奶酪的乳酸菌KT38-3的益生菌特性
Seda Hacıoglu,Buket Kunduhoglu
Seda Hacıoglu
Probiotics are living microorganisms that, when administered in adequate amounts, provide a health benefit to the host and are considered safe. Most probiotic strains that are beneficial to human health are included in the "Lactic acid bact...
Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder [0.03%]
白泡菜粉天然干腌香肠中添加柠檬提取物粉和醋粉对品质特性的影响
Su Min Bae,Seung Hwa Gwak,Jiye Yoon et al.
Su Min Bae et al.
This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches wer...
Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms [0.03%]
基于脂肪酸谱和风味特征结合分类算法区分两个地方品种的鸡蛋
Xiao-Guang Dong,Li-Bing Gao,Hai-Jun Zhang et al.
Xiao-Guang Dong et al.
This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify...
Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat [0.03%]
不同比例猪背脂肪对多次冻融后鯇鱼糜脂质降解和氧化的影响
Xiaolan Shang,Juan Du,Yuhan Zhao et al.
Xiaolan Shang et al.
Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase activity, lipid oxidation index, and lipoxygenase activity of samples subjected to r...
Yewon Lee,Yohan Yoon,Kyoung-Hee Choi
Yewon Lee
Novel bioactive metabolites have been developed through a bioconversion of dairy products or other foods using probiotics isolated from dairy products or other fermented foods. These probiotics-mediated bioconversion (PMB) metabolites show ...
Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties [0.03%]
利用乳蛋白传递系统包封乳双歧杆菌GG：反应温度和保温时间对理化性质和功能性质的影响
Istifiani Lola Ayu,Ho-Kyung Ha,Dong-Hun Yang et al.
Istifiani Lola Ayu et al.
Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) c...