Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream [0.03%]
牛奶极性脂质和乳清蛋白酶解物的结合在冰淇淋中的健康化应用研究
Ji-Hwa Park,Yu Bin Lee,Sung Ho Lee et al.
Ji-Hwa Park et al.
The demand for healthy ingredients in food products including ice cream, is continuously increasing. The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tar...
Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products [0.03%]
热处理对乳制品中皮质醇浓度影响的评估
Mohammad Ataallahi,Geun-Woo Park,Eska Nugrahaeningtyas et al.
Mohammad Ataallahi et al.
The presence of cortisol residue in processed dairy milk may be a good parameter for assessing the quality of dairy milk products and an alternative indicator of the overall welfare of dairy cattle. Thus, this study investigated the impact ...
Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification [0.03%]
富含橄榄叶提取物的冷冻鸡卵胶物理性质改善
Agus Bahar Rachman,Masahiro Ogawa,Takashi Akazawa et al.
Agus Bahar Rachman et al.
The research focused on evaluating the impact of olive leaf water extract (OEx4) on the microbiological and physical properties of egg gels, as well as its ability to protect the rheological properties of gel throughout freeze-thaw cycles. ...
Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties [0.03%]
壳多糖-棓酸接枝物对冷藏鸡肉丸品质特性的影响
Huiyun Zhang,Xinling Li,Weiwei Cheng et al.
Huiyun Zhang et al.
To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the addition of GA-g-CH on the quality o...
Yu-Huan Wang,Tana Wuren,Bin-Tao Zhai et al.
Yu-Huan Wang et al.
The preservation and transportation of raw camel milk are essential for the maintenance of its molecular biological activity. Prolonged storage periods and improper storage temperatures can diminish both the nutritional value and biological...
Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages [0.03%]
非肉类蛋白对猪肉乳化香肠贮藏特性及氨基酸组成的影响
Sang-Keun Jin,Sol-Hee Lee,Sung-Ho Kim et al.
Sang-Keun Jin et al.
This study was conducted to confirm the following effects of non-meat binders (NMB) on proximate composition, pH, cooking yield, amino acids, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and correlation of ...
Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh [0.03%]
broth pH和冷藏对煮鸡肌肉挥发性物质的影响
Pattarabhorn Pakaweerachat,Teerin Chysirichote
Pattarabhorn Pakaweerachat
This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0-9.0) and after chilling storage (4.0±1.0°C) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by usi...
Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds [0.03%]
关于济州岛黑牛、韩牛及杂交后代牛肉嫩质和肉质特征的比较研究——以肉牛背最长肌、米龙、 M 肌为材料
Soo-Hyun Cho,Van-Ba Hoa,Dong-Heon Song et al.
Soo-Hyun Cho et al.
This study assessed and compared meat quality and fiber characteristics of longissimus lumborum (LL), psoas major (PM), and semimembranosus muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from e...
ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources [0.03%]
n-6和n-3多不饱和脂肪酸：炎症、肥胖症及动物源食品
Hwa Yeong Jeong,Yang Soo Moon,Kwang Keun Cho
Hwa Yeong Jeong
Obesity, as defined by the World Health Organization (WHO), is excessive fat accumulation that can pose health risks and is a disorder of the energy homeostasis system. In typical westernized diets, ω-6 polyunsaturated fatty acids (PUFAs) ...
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase [0.03%]
复合植物蛋白和黄粉虫制备素肉质量属性及其在谷氨酰胺转胺酶作用下的变化规律
Yea-Ji Kim,Jeong Heon Kim,Ji Yoon Cha et al.
Yea-Ji Kim et al.
Alternative protein sources with greater nutritional value and a lower environmental footprint have recently attracted interest in the production of meat substitutes. However, it is required that these alternatives mimic the texture and str...