المؤلفون: Lovedeep Kaur, Amrutha Elamurugan, Feng Ming Chian, Xianqian Zhu, Mike Boland

المصدر: Foods, Vol 12, Iss 6, p 1239 (2023)

مصطلحات موضوعية: pasture-fed, grain-finished, meat, in vitro digestion, protein nutrition, essential fatty acid, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/6/1239; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/a6aaac83430d442e9d87025f72b9f0be

المؤلفون: Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson, Mike Boland

المصدر: Foods, Vol 10, Iss 3, p 512 (2021)

مصطلحات موضوعية: pulsed electric field, sous vide cooking, meat structure, in vitro protein digestion, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/3/512; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/023d6a61d53648b2923473ac8ba6b5c9

المؤلفون: Lovedeep Kaur, Boning Mao, Akashdeep Singh Beniwal, null Abhilasha, Ramandeep Kaur, Feng Ming Chian, Jaspreet Singh

المصدر: Trends in Food Science & Technology. 122:275-286

مصطلحات موضوعية: Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::650080134d4faba97a13c028fb0553b7
https://doi.org/10.1016/j.tifs.2022.02.021

المؤلفون: Lovedeep Kaur, Feng Ming Chian, Michael J. Boland, Olivier Loison, Suzanne M. Hodgkinson, Annie Venien, Anna-Sophie Stübler, Thierry Astruc, Kemal Aganovic

المساهمون: Massey University, Qualité des Produits Animaux (QuaPA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), German Institute of Food Technologies, Riddet CoRE (New Zealand) INRAE (France)

المصدر: Food Chemistry
Food Chemistry, Elsevier, 2021, 343, pp.128500. ⟨10.1016/j.foodchem.2020.128500⟩

مصطلحات موضوعية: Thermal denaturation, Meat, Materials science, Histology, Muscle structures, Sous vide, Meat Proteins, Muscle Proteins, 01 natural sciences, Analytical Chemistry, 0404 agricultural biotechnology, Molecular size, Animals, [CHIM]Chemical Sciences, Thermal stability, Cooking, Connective Tissue Proteins, Hydrodynamic pressure processing, 2. Zero hunger, 010401 analytical chemistry, Temperature, food and beverages, FT-IR microspectrometry, 04 agricultural and veterinary sciences, General Medicine, Microstructure, 040401 food science, 0104 chemical sciences, Biophysics, Cattle, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Transmission electron microscopy, Food Science, Low-temperature long-time cooking

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cc9d2f1852feec95629c6b56df9dad8
https://hal.inrae.fr/hal-03171584

المؤلفون: James D. Morton, Feng Ming Chian, Michael J. Boland, Ramandeep Kaur, Lovedeep Kaur, Seah Xin Hui

المصدر: Food Science of Animal Resources

مصطلحات موضوعية: Cathepsin, Proteases, Protease, medicine.diagnostic_test, Chemistry, Proteolysis, medicine.medical_treatment, food and beverages, Endogeny, Review, Meat tenderness, meat, endogenous enzymes, medicine, Animal Science and Zoology, processing, post-mortem storage, Food science, Muscle tenderness, Quality characteristics, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dff87493e0c30e4f818a80b6000810c
https://pubmed.ncbi.nlm.nih.gov/34291209

المؤلفون: Michael J. Boland, Thierry Astruc, Lovedeep Kaur, Suzanne M. Hodgkinson, Indrawati Oey, Feng Ming Chian

المساهمون: Riddet Institute, School of Food and Advanced Technology, Massey University, University of Otago [Dunedin, Nouvelle-Zélande], Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Riddet Centre of Research Excellence CORE Riddet A914656/RM18712

المصدر: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 103, pp.253-259. ⟨10.1016/j.lwt.2019.01.005⟩

مصطلحات موضوعية: 0106 biological sciences, Longissimus Thoracis, 01 natural sciences, 0404 agricultural biotechnology, immune system diseases, Differential scanning calorimetry, 010608 biotechnology, Protein digestibility, Electric field, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Meat protein, 2. Zero hunger, Chemistry, food and beverages, 04 agricultural and veterinary sciences, respiratory system, Meat processing, 040401 food science, In vitro, respiratory tract diseases, Muscle structure, Food products, Ultrastructure, Protein digest profil, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, circulatory and respiratory physiology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::789f31fc8616286145493e10723ed925
https://hal.inrae.fr/hal-02622843

المؤلفون: Mike Boland, Lovedeep Kaur, Feng Ming Chian, Thierry Astruc

المساهمون: Massey University, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA)

المصدر: Reference Module in Food Science
Reference Module in Food Science, 2018, ⟨10.1016/B978-0-08-100596-5.21602-8⟩
Reference Module in Food Science.2018, 164-179

مصطلحات موضوعية: collagen, Myosin Actin Collagen, Meat, myosine, Muscle, Protein nutrition, Myofibril, Connective tissue, collagène, food and beverages, myosin, nutrition protéique, actine, Alimentation et Nutrition, Food and Nutrition, parenchyma of invertebrates, actin, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, tissu conjonctif

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2f1b7ce335f3d4a36ffe904e369eae3
https://hal.archives-ouvertes.fr/hal-02000883