المؤلفون: Universidad Autónoma de Ciudad Juárez, UACJ TV

مصطلحات موضوعية: UACJ TV, La coci - neta, Lomo de Cerdo en Salsa de Pimientos Rojos, info:eu-repo/classification/cti/5

Relation: http://hdl.handle.net/20.500.11961/6449

الاتاحة: https://hdl.handle.net/20.500.11961/6449

المؤلفون: Kęska, Paulina, Stadnik, Joanna

المصدر: CyTA, 15(3): 374-381

مصطلحات موضوعية: lomo de cerdo curado en seco, antioxidant capacity, dry-cured-pork loins, peptides, capacidad antioxidante, péptidos

Relation: https://repository.publisso.de/resource/frl:6410237; https://doi.org/10.1080/19476337.2016.1271828

الاتاحة: https://repository.publisso.de/resource/frl:6410237
https://doi.org/10.1080/19476337.2016.1271828
https://www.tandfonline.com/doi/figure/10.1080/19476337.2016.1271828?scroll=top&needAccess=true

المؤلفون: Jurado-Gámez, Henry, Jarrín-Jarrín, Verónica, Bustamante-Melo, Jesús

المصدر: Revista de Medicina Veterinaria

مصطلحات موضوعية: bioconservante, bacteria ácido-láctica, inhibición, lomo de cerdo, sobrenadante

وصف الملف: application/pdf

Relation: https://ciencia.lasalle.edu.co/mv/vol1/iss35/15; https://ciencia.lasalle.edu.co/context/mv/article/1297/viewcontent/3223.pdf

الاتاحة: https://ciencia.lasalle.edu.co/mv/vol1/iss35/15
https://doi.org/10.19052/mv.4399
https://ciencia.lasalle.edu.co/context/mv/article/1297/viewcontent/3223.pdf

المؤلفون: Marcinkowska-Lesiak, Monika, Poławska, Ewa, Stelmasiak, Adrian, Wierzbicka, Agnieszka

المصدر: CyTA, 15(3): 336-343

مصطلحات موضوعية: light intensity, physicochemical properties, intensidad de luz, propiedades fisicoquímicas, Pork loin, microbiology, Lomo de cerdo, microbiología

Relation: https://repository.publisso.de/resource/frl:6410223; https://doi.org/10.1080/19476337.2016.1256912

الاتاحة: https://repository.publisso.de/resource/frl:6410223
https://doi.org/10.1080/19476337.2016.1256912
https://www.tandfonline.com/doi/figure/10.1080/19476337.2016.1256912?scroll=top&needAccess=true

المؤلفون: Mazcuñán Merino, Carolina

المصدر: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

مصطلحات موضوعية: Papaína, Power ultrasonic, TECNOLOGIA DE ALIMENTOS, Textura, Papain, Proteolysis, Lomo de cerdo, Grado en Biotecnología-Grau en Biotecnologia, Pork loin meat, Ultrasonidos de potencia, Texture, Proteólisis

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5a6794b8e25c66bfd38cc7e8a89fe238
https://hdl.handle.net/10251/170810

المؤلفون: García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C. M., León-Camacho, M.

المصدر: Grasas y Aceites; Vol. 64 No. 3 (2013); 250-263 ; Grasas y Aceites; Vol. 64 Núm. 3 (2013); 250-263 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2013.v64.i3

مصطلحات موضوعية: E-beam irradiation, Fresh, GC-Purge and Trap, Marinated, Packaging, Pork loin, Volatile Compound, Adobado, Compuestos volátiles, Empaquetado, Fresco, GC-Purga y Trampa, Lomo de cerdo, Radiación de haz de electrones

وصف الملف: application/pdf

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1430/1428; Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production and color in raw pork patties. Meat Sci. 49, 27-39. http://dx.doi.org/10.1016/S0309-1740(97)00101-0; Ahn DU, Jo C, Du M, Olson DG, Nam KC. 2000. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci. 56, 203-209. http://dx.doi.org/10.1016/S0309-1740(00)00044-9; Ahn DU, Nam KC, Du M, Jo C. 2001. Volatile production in irradiated normal, pale soft exudative (PSE), and dark firm dry (DFD) pork under different packaging and storage conditions. Meat Sci. 57, 419-426. http://dx.doi.org/10.1016/S0309-1740(00)00120-0; Ahn DU, Lee EJ. 2004. Mechanisms and prevention of off-odor production and color changes in irradiated meat. Irradiation of food and packaging: recent developments. Am. Chem. Soc. 875, 43-76.; Cabeza MC, Cambero MI, Hoz L, Ordó-ez JA. 2007. Optimization of Ebeam treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham. In: Food Sc. Emer. Technol. 8, 299-305.; Cabeza MC, Hoz L, R. Velasco, Cambero MI, Ordó-ez JA. 2009. Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation. Meat Sci. 83, 320-327. http://dx.doi.org/10.1016/j.meatsci.2009.05.019 PMid:20416723; Chouliara I, Samelis I, Kakouri A, Badeka A, Savvaidis IN, Riganakos K. 2006. Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages. Meat Sci. 74, 303-311. http://dx.doi.org/10.1016/j.meatsci.2006.03.021 PMid:22062840; García-Márquez I, Cambero MI, Ordó-ez JA, Cabeza MC. 2012a. Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment. J. Food Protect. http://dx.doi.org/10.4315/0362-028X.JFP-12-217 PMid:23212015; García-Márquez I, Ordó-ez JA, Cambero MI and Cabeza MC. 2012b. Use of E-beam for shelf-life extension and sanitizing of marinated pork loin. Int. J. Microbiol. http://dx.doi.org/10.1155/2012/962846 PMid:23227053 PMCid:3512307; Grant IR, Patterson MF. 1991. Effects of irradiation and modified atmosphere packaging on the microbiological safety of minced pork stored under temperature abuse conditions. Inter. J. Food Sci. Technol. 26, 521-533. http://dx.doi.org/10.1111/j.1365-2621.1991.tb01997.x; Grant IR, Patterson MF. 1992. Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal. Food Microbiol. 9, 95-103. http://dx.doi.org/10.1016/0740-0020(92)80017-X; Groninger HS, Tappel AL, Knapp FW. 1956. Some chemical and organoleptic changes in gamma irradiated meats. Food Res. 21, 555-564. http://dx.doi.org/10.1111/j.1365-2621.1956.tb16956.x; Hampson JW, Fox JB, Lakritz L, Thayer DW. 1996. Effect of low dose gamma radiation on lipids in five different meats. Meat Sci. 42, 271-276. http://dx.doi.org/10.1016/0309-1740(95)00047-X; Hashim IB, Resurreccion AVA, MaWatters KH. 1995. Disruptive sensory analysis of irradiated frozen or refrigerated chicken. J. Food Sci. 60, 664-666. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06202.x; Huang YC, Li HJ, He ZF, Wang T, Qin G. 2010. Study on the flavor contribution of phospholipids and triglicerides to pork. Food Sci. Biotechnol. 19, 1267-1276. http://dx.doi.org/10.1007/s10068-010-0181-0; Huber W, Brasch A, Waly A. 1953. Effect of processing con ditions on organoleptic changes in foodstuffs sterilized with high intensity electrons. Food Technol. 7, 109-115.; International Commission on Microbiological Specification for Foods (ICMSF) 1996. Salmonellae. In ICMSF (Ed.). Microorganisms in foods, Microbiological specifications of food pathogens (Vol. 5, pp. 217-264). New York: Academic Press.; Jo C, Lee JI, Ahn DU. 1999. Lipid oxidation, color changes and volatile production in irradiated pork sausage with different fat content and packaging during storage. Meat Sci. 51, 355-361. http://dx.doi.org/10.1016/S0309-1740(98)00134-X; Jo C, Ahn DU. 2000. Production of volatile compounds from irradiated oil emulsions containing amino acids or proteins. J. Food Sci. 65, 612-616. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16059.x; Katusin-Razem B, Mihaljevic B, Razem D. 1992. Timedepen-dent post irradiation oxidative chemical changes in dehydrated egg products. J. Agric. Food Chem. 40, 1948-1952. http://dx.doi.org/10.1021/jf00022a044; Kim JH, Lee JW, Shon SH, Jang A, Lee KT, Lee M, JO C. 2008. Reduction of volatile compounds and off-odor in irradiated ground pork using acharcoal packaging. J. Muscle Foods 19, 194-208. http://dx.doi.org/10.1111/j.1745-4573.2008.00112.x; Lee M, Sebranek J, Parrish FC. 1996a. Accelerated post-mortem aging of beef utilizing electron-beam irradiation and modified atmosphere packaging. J. Food Sci. 61, 133-136. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14742.x; Lee M, Sebranek JG, Olson DG, Dickson JS. 1996b. Irradiation and packaging of fresh meat and poultry. J. Food Protect. 59, 62-72.; Lorenz G, Stern DJ, Flath RA, Haddon WF, Tillin SJ, Teranishi R. 1983. Identification of sheep liver volatiles. J. Agric. Food Chem. 31, 1052-1057. http://dx.doi.org/10.1021/jf00119a033; Luchsinger SE, Kropf DH, García Zepeda CM, Chambers ME, Hollingsworth ME, Hunt MC, Marsden JL, Kastner CL, Kuecker WG. 1996. Sensory analysis and consumer acceptance of irradiated boneless pork chop. J. Food Sci. 61, 1261-1266. http://dx.doi.org/10.1111/j.1365-2621.1996.tb10975.x; Luchsinger SE, Kropf DH, Garcia-Zepeda CM, Hunt MC, Stroda SL, Marsden JL. 1997. Color and oxidative properties of irradiated whole muscle beef. J. Muscle Foods 8, 427-443. http://dx.doi.org/10.1111/j.1745-4573.1997.tb00730.x; Merritt C, Angelini P, Wierbicki E, Shultz GW. 1975. Chemical changes associated with flavor in irradiated meat. J. Agric. Food Chem. 23, 1037-1041. http://dx.doi.org/10.1021/jf60202a031 PMid:1238445; Monk JD, Beuchat LR, Doyle MP. 1995. Irradiation inactivation of food-borne microorganisms. J. Food Protect. 58, 197-208.; Ministerio de Agricultura, Pesca y Alimentación MAPA. 2006. «Guía de mejores técnicas disponibles del sector porcino».; Ministerio de Agricultura, Pesca y Alimentación MAPA. 2005. «El sector de la carne en cifras principales indicadores económicos en 2005». 2006. Subd. Gral. Porcino, Avicultura y otras producciones Ganaderas. Ministerio de Agricultura, Pesca y Alimentación (MAPA, 2005).; Narváez-Rivas M, Vicario I, Alcalde MJ, León-Camacho M. 2010. Volatile hydrocarbon profile of Iberian drycured hams. a possible tool for authentication of hams according to the fattening diet. Talanta 81, 1224-1228. http://dx.doi.org/10.1016/j.talanta.2010.02.013 PMid:20441888; Patterson MF, Damoglou AP, Buick RK. 1993. Effects of irradiation dose and storage temperature on the growth of Listeria monocytogenes on poultry meat. Food Microbiol. 10, 197-203. http://dx.doi.org/10.1006/fmic.1993.1021; Patterson RLS, Stevenson MH. 1995. Irradiation-induced off-odor in chicken and its possible control. British Poultry Sci. 36, 425-441. http://dx.doi.org/10.1080/00071669508417789 PMid:7583374; Patterson MF. 1988. Sensitivity of bacteria to irradiation of poultry meat under various atmospheres. Letters in Applied Microbiol. 17, 55-58. http://dx.doi.org/10.1111/j.1472-765X.1988.tb01251.x; Reineccius, GA. 1979. Symposium on meat flavor. Offflavors in meat and fish. A review. J. Food Sci. 44, 12-21. http://dx.doi.org/10.1111/j.1365-2621.1979.tb09994.x; Samelis J, Kakouri A, Savvaidis IN, Riganakos K, Kontominas MG. 2005. Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. And Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production. Meat Sci. 70, 9-195. http://dx.doi.org/10.1016/j.meatsci.2005.01.002 PMid:22063296; Schweigert BS, Doty DM, Niven CF. 1954. A summary of studies on the irradiation of meats. In Radiation sterilization: review of the literature in selected fields. Chicago quartermaster depot. Chicago, IL: U.S. Army.; Selke E, Rohwedder WK, Dutton HJ. 1980. Volatile components from trilinolean heated in air. J. Am. Oil Chem. Soc. 57, 75. http://dx.doi.org/10.1007/BF02675520; Selke E, Rohwedder WK, Dutton HJ. 1977. Volatile components from trilinolean heated in air. J. Am. Oil Chem. Soc. 54,62. http://dx.doi.org/10.1007/BF02912391; Shahidi F. (1994). Flavor of meat and meat products— an overview. In F. Shahidi (Ed.), Flavor of meat and meat products (pp. 1-3). London: Blackie Academic and Professional. http://dx.doi.org/10.1007/978-1-4615-2177-8; Sommers C, Fan X, Niemira BA, Sokorai K. 2003. Radiation (gamma) resistance and postirradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate. J. Food Protect. 66, 2051-2056. PMid:14627282; Tarkowski JA, Stoffer SCC, Beumer RR, Kampelmacher EH. 1984. Low dose gamma irradiation of raw meat. I. Bacteriological and sensory effects in artificially contaminated samples. Inter. J. Food Microbiol. 1, 13-23. http://dx.doi.org/10.1016/0168-1605(84)90025-4; Thayer DW, Boyd G, Muller WS, Lipson CA, Hayne WC, Baer SH. 1990. Radiation resistance of Salmonella. J. Ind. Microbiol. 5, 383-390. http://dx.doi.org/10.1007/BF01578097; Thayer DW. 1993. Extending shelf life of poultry and read meat by irradiation processing. J. Food Protect. 56, 831-833.; Ye-Chuan H, Hong-Jun L, Zhi-Fei H, Ting W, Gang Q. 2010. Study on the Flavor Contribution of Phospholipids and Triglycerides to Pork. Food Sci Biotechnol, 19, 1267-1276. http://dx.doi.org/10.1007/s10068-010-0181-0; Zhu M, Du M, Cordray J, Ahn DU. 2005. Control of Listeria monocytogenes contamination in ready-toeat meat products. Food Sci. Food Saf. 4, 34-42. http://dx.doi.org/10.1111/j.1541-4337.2005.tb00071.x; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1430

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1430
https://doi.org/10.3989/gya.131412

المؤلفون: García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C. M., León-Camacho, M.

المصدر: Grasas y Aceites; Vol. 64 No. 1 (2013); 7-14 ; Grasas y Aceites; Vol. 64 Núm. 1 (2013); 7-14 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2013.v64.i1

مصطلحات موضوعية: E-beam, Fresh, HPLC, Irradiation, Marinated, Packaging, Phospholipid classes, Pork loin, Adobado, Clases de fosfolípidos, Empaquetado, Fresco, Lomo de cerdo, Radiación

وصف الملف: application/pdf

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401/1397; Ali MS, Kang GH, Yang HS. 2007. A Comparison of meat characteristics between duck and chicken breast. Asian Australas J. Anim. Sci. 20, 1002-1006.; Boselli E, Pacetti D, Curzi F, Frega NG. 2008. Determination of phospholipid molecular species in pork meat by high performance liquid chromatography– tandem mass spectrometry and evaporative light scattering detection. Meat Sci. 78, 305-313. http://dx.doi.org/10.1016/j.meatsci.2007.06.017 PMid:22062283; Cabeza MC, Cambero MI, Hoz L, Ordóñez JA. 2007. Optimization of E-beam treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham. Innov. Food Sci. Emerg. Tech. 8, 299-305. http://dx.doi.org/10.1016/j.ifset.2007.02.001; Cabeza MC, de la Hoz L, Velasco R, Cambero MI, Ordóñez JA. 2009. Safety and quality of ready-toeat dry fermented sausages subjected to E-beam radiation. Meat Sci. 83, 320-327. http://dx.doi.org/10.1016/j.meatsci.2009.05.019 PMid:20416723; Cambero MI, de la Hoz L, Sanz B, Ordóñez JA. 1991. Lipid and Fatty Acid Composition of Rabbit Meat: Part 2. DPhospholipids. Meat Sci. 29, 167-176. http://dx.doi.org/10.1016/0309-1740(91)90063-V; Candek-Potokar M, Zlender B, Lefoucher L, Bonneau M. 1998. Effects of age and/or slaughter weight at slaughter on LM: Biochemical and sensory quality in pigs. Meat Sci. 48, 287-300. http://dx.doi.org/10.1016/S0309-1740(97)00109-5; Chen X, Jo C, Lee JI, Ahn DU. 1999. Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties as Affected by Antioxidants. J. Food Sci. 64, 16-19. http://dx.doi.org/10.1111/j.1365-2621.1999.tb09852.x; Chiu EM, Kuo MC, Bruechert LJ, Ho CT. 1990. Substitution of pyrazines by aldehydes inmodel systems. J. Agric. Food Chem. 38, 58-61. http://dx.doi.org/10.1021/jf00091a012; Choi YH. 2009. Conjugated linoleic acid as a key regulator of performance, lipid metabolism, development, stress and immune functions, and gene expression in chickens. Asian Australas J. Anim. Sci. 22, 448-458.; Church IJ, Parsons AL. 1995. Modified atmosphere packaging technology: a review. J. Sci. Food Agric. 67, 143-152. http://dx.doi.org/10.1002/jsfa.2740670202; Dainty RH, Mackey BM. 1992. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. J. Appl. Bacteriol. (Symposium Suppl) 73, 103-114. http://dx.doi.org/10.1111/j.1365-2672.1992.tb03630.x; Du M, Ahn DU, Mendonca AF, Wesley IV. 2002. Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid. Poultry Sci. 81, 1378-1384. PMid:12269620; Folch J, Lees M, Stanley GHS. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509. PMid:13428781; Gandemer G. 2002. Lipids in muscles and adipose tissues: Changes during processing and sensory properties of meat products. Meat Sci. 62, 309-321. http://dx.doi.org/10.1016/S0309-1740(02)00128-6; GarciÅLa RJA, Gibert J, Díaz, I. 1994. Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography and liquid chromatography. J. Chrom. 667, 225-233. http://dx.doi.org/10.1016/0021-9673(94)89071-4; Groninger HS, Tappel AL, Knapp, FW. 1956. Some chemical and organoleptic changes in gamma irradiated meats. Food Res. 21, 555-564. http://dx.doi.org/10.1111/j.1365-2621.1956.tb16956.x; Hoz L, Cambero MI, Cabeza MC, Herrero AM, Ordóñez, JA. 2008. Elimination of Listeria monocyogenes from vacuum-packed dry-cured ham by e-beam radiation. J. Food Protect 71, 2001-2006. PMid:18939744; Huang YC, Li HJ, He ZF, Wang T, Qin G. 2010. Study on the Flavor Contribution of Phospholipids and Triglycerides to Pork. Food Sci. Biotechnol. 19, 1267- 1276. http://dx.doi.org/10.1007/s10068-010-0181-0; Huff-Lonergan E, Baas TJ, Malek M, Dekkers JC, Prusa K, Rothschild MF. 2002. Correlations among selected pork quality traits. J. Anim. Sci. 80, 617-627. PMid:11892678; Kuchmak M, Dugan LR. 1963. Phospholipids of pork muscle tissues. J. Am. Oil Chem. Soc. 40, 734-736. http://dx.doi.org/10.1007/BF02609657; Lambert AD, Smith JP, Dodds K. 1992. Physical, chemical and sensory changes in irradiated fresh pork packaged in modified atmosphere. J. Food Sci. 57, 1294-1299. http://dx.doi.org/10.1111/j.1365-2621.1992.tb06840.x; Lefebvre N, Thibault C, Charbonneau R, Piette, JP. 1994. Improvement of shelf-life and wholesomeness of ground beef by irradiation. 2. Chemical analysis and sensory evaluation. Meat Sci. 36, 371-380. http://dx.doi.org/10.1016/0309-1740(94)90133-3; Livingston M, Brewer MS, Killifer J, Bidner B, McKeith F. 2004. Shelf life characteristics of enhanced modified atmosphere packaged pork. Meat Sci. 68, 115-122. http://dx.doi.org/10.1016/j.meatsci.2003.10.020 PMid:22062014; Lonergan SM, Huff-Lonergan E, Rowe LJ, Kuhlers DL, Jungst SB. 2001. Selection for lean growth efficiency in Duroc pigs: Influence on pork quality. J. Anim. Sci. 79, 2075-2085. PMid:11518215; Meynier A, Genot C, Gandemer G. 1998. Volatile Compounds of Oxidized Pork Phospholipids. J. Am. Oil Chem. Soc. 75, 1-7. http://dx.doi.org/10.1007/s11746-998-0001-3; Ministerio de Comercio Exterior, (Documento preliminar), Actualizado el 5/10/072007, Acuerdo de asociación entre centro América y la UE.; MARM (Ministerio de Medio Ambiente, Medio Rural y Marino), 2000. Estudio sobre la comercialización agroalimentaria en el sector cooperativo español. CAPITULO V: Promoción y exportación de la carne de porcino en el entorno cooperativo.; Mitchell GE. 1994. Irradiation preservation of meats. Food Aust. 46, 512-517.; Mottram DS, Whitfield FB. 1995. Volatiles compounds from the reaction of cysteine, ribose, and phospholipids in low moisture systems. J. Agric. Food Chem. 43, 984-988. http://dx.doi.org/10.1021/jf00052a027; NarvaÅLez-Rivas M, Gallardo M, Rios JJ, LeoÅLn- Camacho M. 2011. A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fat. J. Chrom. A 1218, 3453-3458. http://dx.doi.org/10.1016/j.chroma.2011.03.067 PMid:21507406; Olson DG. 1998. Irradiation of food: Scientific status summary. Food Techol. 52, 56–62.; Olsson C, AhrneÅL S, Pettersson B, Molina G. 2003. The bacterial flora of fresh and chill-stored pork: analysis by cloning and sequencing of 16S RNA genes. Int. J. Food Microbiol. 83, 245-252. http://dx.doi.org/10.1016/S0168-1605(02)00372-0; Patterson RL, Stevenson MH. 1995. Irradiation-induced off-odor in chicken and its possible control. Brit. Poultry Sci. 36, 425-441. http://dx.doi.org/10.1080/00071669508417789 PMid:7583374; Sasaki K, Ishihara K, Oyamada C. 2008. Effects of fucoxanthin addition to ground chicken breast meat on lipid and colour stability during chilled storage, before and after cooking. Asian Australas J. Anim. Sci. 21, 1067-1072.; Thayer DW, Fox JB, Lakritz L. 1993. Chapter 23: Effects of ionizing radiation treatments on the microbiological, nutritional, and structural quality of meats, in Spanier AM, Okai H and Tamura M (Ed.) Food Flavor and Safety. Am. Chem. Soc. 294-302.; Weihrauch JL, Son YS. 1983. The phospholipids content of foods. J. Am. Oil Chem. Soc. 60, 1971-1978. http://dx.doi.org/10.1007/BF02669968; Whitburn KD, Shieh JJ, Sellers RM, Hoffmann MZ, Taub, IA. 1982. Redox transformations in ferrimyglobin induced by radiation-generated free radicals in aqueous solution. J. Biol. Chem. 257, 1860-1869. PMid:7056748; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401
https://doi.org/10.3989/gya.084312

المؤلفون: Joanna Stadnik, Paulina Kęska

المصدر: CyTA-Journal of Food, Vol 15, Iss 3, Pp 374-381 (2017)
CyTA, 15(3): 374-381

مصطلحات موضوعية: Antioxidant, DPPH, General Chemical Engineering, medicine.medical_treatment, Peptide, lcsh:TX341-641, antioxidant capacity, 01 natural sciences, Industrial and Manufacturing Engineering, law.invention, chemistry.chemical_compound, Probiotic, 0404 agricultural biotechnology, law, medicine, Food science, dry-cured pork loins, lomo de cerdo curado en seco, dry-cured-pork loins, peptides, capacidad antioxidante, péptidos, chemistry.chemical_classification, ABTS, biology, lcsh:TP368-456, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Chemistry, biology.organism_classification, 040401 food science, 0104 chemical sciences, Lactic acid, Amino acid, lcsh:Food processing and manufacture, chemistry, lcsh:Nutrition. Foods and food supply, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a14e580f3ce40f7d5d79ed3b9f419358
https://doaj.org/article/9348f964641e493aac52c3b397db3dc7

المؤلفون: Ewa Poławska, Monika Marcinkowska-Lesiak, Adrian Stelmasiak, Agnieszka Wierzbicka

المصدر: CyTA-Journal of Food, Vol 15, Iss 3, Pp 336-343 (2017)
CyTA, 15(3): 336-343

مصطلحات موضوعية: lcsh:TP368-456, Chemistry, General Chemical Engineering, microbiology, Mineralogy, Cold storage, lcsh:TX341-641, 04 agricultural and veterinary sciences, General Chemistry, physicochemical properties, Loin, Pork loin, 040401 food science, light intensity, Industrial and Manufacturing Engineering, Carbon dioxide content, Light intensity, lcsh:Food processing and manufacture, 0404 agricultural biotechnology, Fluorescent light, Modified atmosphere, Food science, intensidad de luz, propiedades fisicoquímicas, Lomo de cerdo, microbiología, lcsh:Nutrition. Foods and food supply, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c86d29769b7803582e12eba4ddf2f9f2
https://doaj.org/article/22a117b3883b49deb88ad432d5967da2

المؤلفون: Velasco, Valeria, Vera, Victoria, Bórquez, Fernando, Williams, Pamela, Faúndez, Manuel, Alarcón-Enos, Julio

المصدر: Chilean journal of agricultural & animal sciences, Volume: 35, Issue: 3, Pages: 261-266, Published: DEC 2019

مصطلحات موضوعية: fatty acid profile, perfil de ácidos grasos, pH, lomo de cerdo, pulpa de pierna de cerdo, pork leg pulp, grazing, calidad de carne, pastoreo, pork loin, meat quality

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______614::564ed2638577c8167b34d398be3c6299
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0719-38902019000300261&lng=en&tlng=en

المؤلفون: Manuel Faundez, Valeria Velasco, Julio Alarcón-Enos, Victoria Vera, Pamela Williams, Fernando Bórquez

المصدر: Chilean journal of agricultural & animal sciences v.35 n.3 2019
SciELO Chile
CONICYT Chile
instacron:CONICYT

مصطلحات موضوعية: perfil de ácidos grasos, pH, lomo de cerdo, pulpa de pierna de cerdo, calidad de carne, General Agricultural and Biological Sciences, pastoreo

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa3ac0b3735acda47a947ca9c99465f4
https://doi.org/10.4067/s0719-38902019005000501

المؤلفون: Jurado-Gámez, Henry, Jarrín-Jarrín, Verónica, Bustamante-Melo, Jesús

المصدر: Revista de Medicina Veterinaria, Issue: 35, Pages: 159-173, Published: JUL 2017

مصطلحات موضوعية: lactic acid bacteria, lomo de cerdo, bacteria ácido-láctica, sobrenadante, bioconservante, bactéria ácido láctica, inhibición, bioconservant, supernatant, inhibition, pork loin, inibição, lombo de porco

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______618::286ba789fb5ed8ae6c78d5542a761cdc
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0122-93542017000300159&lng=en&tlng=en

المؤلفون: Manuel León-Camacho, Mónica Narváez-Rivas, C. M. Cabeza, I. García-Márquez, Emerenciana Gallardo

المصدر: Grasas y Aceites, Vol 64, Iss 1, Pp 7-14 (2013)
Grasas y Aceites; Vol. 64 No. 1 (2013); 7-14
Grasas y Aceites; Vol. 64 Núm. 1 (2013); 7-14
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

مصطلحات موضوعية: fresh, Marinated, packaging, Phospholipid, lcsh:TX341-641, Phospholipid classes, hplc, Clases de fosfolípidos, Loin, Pork loin, Fresco, chemistry.chemical_compound, Cardiolipin, Fresh, Adobado, Empaquetado, TX341-641, Food science, Irradiation, Phosphatidylethanolamine, phospholipid classes, irradiation, Nutrition. Foods and food supply, Organic Chemistry, chemistry, Packaging, Carbon dioxide, Lomo de cerdo, Radiación, e-beam, lipids (amino acids, peptides, and proteins), Intramuscular fat, HPLC, marinated, Sphingomyelin, E-beam, lcsh:Nutrition. Foods and food supply, pork loin, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eba14f876235e378af1097d35349a29f
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401

المؤلفون: Molinero Sáez, Rocío

المصدر: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

مصطلحات موضوعية: Máster Universitario en Gestión de la Seguridad y Calidad Alimentaria-Màster Universitari en Gestió de la Seguretat i Qualitat Alimentària, TECNOLOGIA DE ALIMENTOS, Magre, Grassa, Pork loin, Segmentación imagen, Fat, Salmon, grasa, Tècnica de segmentació d'imatge, Salmó, Lomo de cerdo, Lean, Llom de porc, magro, Segmentation image technique, inspección y control

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::629332c8e4ba4595ffcf577c886151ff
http://hdl.handle.net/10251/78626

المؤلفون: García Márquez, Irene

المساهمون: Ordóñez Pereda, Juan Antonio, Cambero Rodríguez, María Isabel, Cabeza Briales, María Concepción

مصطلحات موضوعية: 637.5(043.2), Industria cárnica, lomo de cerdo, electrones acelerados, Meat industry and trade, pork loin, accelerated electrons, Ganado porcino, Producción animal, 3104.08 Porcinos, 3104 Producción Animal

وصف الملف: application/pdf

Relation: https://hdl.handle.net/20.500.14352/21024

الاتاحة: https://hdl.handle.net/20.500.14352/21024

المؤلفون: Ozuna López, César

المصدر: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

مصطلحات موضوعية: TECNOLOGIA DE ALIMENTOS, Transferencia de materia, Concentración de salmuera, Lomo de cerdo (longissimus dorsi), Máster Universitario en Ciencia e Ingeniería de los Alimentos-Màster Universitari en Ciència i Enginyeria Dels Aliments

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c15aadb739a4c36b890b2b0e8b235687
https://hdl.handle.net/10251/13769

المؤلفون: Santín Castillo, Sandra del Cisne

المساهمون: Llerena Guevara, Teresa

مصطلحات موضوعية: Proteína, Soya, Lomo de cerdo

وصف الملف: 129 p; application/pdf

Relation: Santín Castillo, Sandra del Cisne. (2012). Elaboración de lomo enrollado de cuero de cerdo adicionando proteína de soya, en la microempresa Santini de la ciudad de Loja. Quevedo. UTEQ. 129 p.; 330010; http://repositorio.uteq.edu.ec/handle/43000/3555

الاتاحة: http://repositorio.uteq.edu.ec/handle/43000/3555

المؤلفون: Ozuna López, César

المساهمون: Cárcel Carrión, Juan Andrés, Universitat Politècnica de València. Servicio de Alumnado - Servei d'Alumnat

الاتاحة: http://data.europeana.eu/aggregation/europeana/355/https___hispana_mcu_es_lod_oai_riunet_upv_es_10251____13769_ent0

المؤلفون: García Pérez, José Vicente, Benedito Fort, José Javier, Abril Gisbert, Blanca, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Mazcuñán Merino, Carolina

مصطلحات الفهرس: Lomo de cerdo, Ultrasonidos de potencia, Papaína, Textura, Proteólisis, Pork loin meat, Power ultrasonic, Papain, Texture, Proteolysis, TECNOLOGIA DE ALIMENTOS, Grado en Biotecnología-Grau en Biotecnologia, info:eu-repo/semantics/bachelorThesis

URL: http://hdl.handle.net/10251/170810

المؤلفون: Grau Meló, Raúl, Barat Baviera, José Manuel, Verdú Amat, Samuel, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Molinero Sáez, Rocío

مصطلحات الفهرس: Segmentación imagen, inspección y control, grasa, magro, Segmentation image technique, Fat, Lean, Pork loin, Salmon, Tècnica de segmentació d'imatge, Grassa, Magre, Llom de porc, Salmó, Lomo de cerdo, TECNOLOGIA DE ALIMENTOS, Máster Universitario en Gestión de la Seguridad y Calidad Alimentaria-Màster Universitari en Gestió de la Seguretat i Qualitat Alimentària, info:eu-repo/semantics/masterThesis

URL: http://hdl.handle.net/10251/78626