المؤلفون: Ji Wang, Jing Che, Xu-Song Wang, Lei Qin, Xu-Hui Huang

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 102033- (2024)

مصطلحات موضوعية: Tea marinating, Chicken, High-temperature roasting, Flavor, Hazardous compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524009210; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/1e63471f27af4b2c85227de78092d265

المؤلفون: Jingjiao WU, Huan TIAN, Feng HUANG, Dong HAN, Xiaoliang JING, Wei JIA, Chunhui ZHANG

المصدر: Shipin gongye ke-ji, Vol 44, Iss 22, Pp 43-51 (2023)

مصطلحات موضوعية: aged brine marinating, quantitative marinating, sauced beef, quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/703011c0461142fdbba1f028f2c22d37

المؤلفون: Shang-Ming Huang, Bo-Chen Tung, Cheng-Hong Hsieh, Deng-Jye Yang, Ching-Wei Huang, Ling-Hsuan Chang, Kuo-Chiang Hsu

المصدر: Foods, Vol 13, Iss 19, p 3179 (2024)

مصطلحات موضوعية: PAHs, fruit powders, spraying, marinating, mixing, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/19/3179; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/0b313df516344d8baa0aa739a0398e61

المؤلفون: Dykiel, Magdalena, Uram-Dudek, Angelika, Wajs, Iwona

المصدر: HERBALISM; Tom 10 Nr 1 (2024): HERBALISM; 40-53 ; 2450-4963

مصطلحات موضوعية: marynowanie, mięso wieprzowe, tekstura, niepasteryzowany ocet owocowy, marinating, pork, texture, unpasteurised fruit vinegar

وصف الملف: application/pdf

Relation: https://apcz.umk.pl/HERB/article/view/52197/38703; https://apcz.umk.pl/HERB/article/view/52197

الاتاحة: https://apcz.umk.pl/HERB/article/view/52197

المؤلفون: Mutlu, Hayrettin, Koç Terlemez, Esra

المساهمون: Mutlu, Hayrettin

مصطلحات موضوعية: Gastronomi, Beslenme, Kırmızı Et, Marinasyon, Izgara ve Organoleptik, Gastronomy, Nutrition, Marinating, Beef, Grilling and Organoleptic

وصف الملف: application/pdf

Relation: Türk Tarım – Gıda Bilim ve Teknoloji Dergisi; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; Mutlu, H., & Koç Terlemez, E. (2024). Marinasyon yöntemlerinin kırmızı etin kimyasal ve organoleptik kalitesi üzerine etkisinin incelenmesi. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 12(1), 1-6. https://doi.org/10.24925/turjaf.v12i1.1-6.5504; https://doi.org/10.24925/turjaf.v12i1.1-6.5504; https://hdl.handle.net/20.500.13055/634; 12

الاتاحة: https://hdl.handle.net/20.500.13055/634
https://doi.org/10.24925/turjaf.v12i1.1-6.5504

المؤلفون: Wenlong Li, Yu Shi, Xiaowei Huang, Zhihua Li, Xinai Zhang, Xiaobo Zou, Xuetao Hu, Jiyong Shi

المصدر: Foods, Vol 13, Iss 2, p 249 (2024)

مصطلحات موضوعية: finite element analysis (FEA), Gaidao, hyperspectral imaging technology (HSI), steak marinating, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/2/249; https://doaj.org/toc/2304-8158; https://doaj.org/article/69f0754aa4ee4362a09b69a19109b931

الاتاحة: https://doi.org/10.3390/foods13020249
https://doaj.org/article/69f0754aa4ee4362a09b69a19109b931

المؤلفون: Isaiah Annayochukwu Okere, Olubunmi Olufemi Olusola

المصدر: Croatian Journal of Food Science and Technology, Vol 15, Iss 2, Pp 237-249 (2023)

مصطلحات موضوعية: quality attributes, chicken patties, marinating, roselle calyx extract, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/449914; https://doaj.org/toc/1847-3466; https://doaj.org/toc/1848-9923

URL الوصول: https://doaj.org/article/6e1cc5dde3f54c19aca79f028f8a109e

المؤلفون: Jiajun MENG, Shurong XU, Sha DENG, Guiping HE, Yuanping LÜ

المصدر: Shipin gongye ke-ji, Vol 43, Iss 24, Pp 45-53 (2022)

مصطلحات موضوعية: salt, marinating time, myofibrillar protein, chicken quality, structural characteristics, functional characteristics, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/245c68878943482097979686ded552d8

المؤلفون: Igor Palamarchuk, Oksana Shtonda, Kateryna Semeniuk, Oksana Topchii, Alla Petryna

المصدر: Potravinarstvo, Vol 17 (2023)

مصطلحات موضوعية: marinating, massaging, beef, pork, mass exchange, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1926; https://doaj.org/toc/1337-0960

URL الوصول: https://doaj.org/article/8da0fbeca25b41289b0a1ea8db539b7a

المؤلفون: N'Gatta, Konan, C A, Kondjoyan, Alain, Favier, Raphael, Cougoul, Arnaud, Gruffat, Dominique, Mirade, Pierre-Sylvain

المساهمون: Qualité des Produits Animaux (QuaPA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), CPER 2015-2020 Qualimont, I-SITE CAP2025

المصدر: 69th International Congress of Meat Science and Technology
https://hal.inrae.fr/hal-04189716
69th International Congress of Meat Science and Technology, Aug 2023, Padova, Italy

مصطلحات موضوعية: tumbling and antioxydant marinating processes, meat tenderness, nutritional qualities, post-mortem tenderization, [SDV]Life Sciences [q-bio]

جغرافية الموضوع: Italy

Time: Padova, Italy

Relation: hal-04189716; https://hal.inrae.fr/hal-04189716; https://hal.inrae.fr/hal-04189716/document; https://hal.inrae.fr/hal-04189716/file/2023-N%27Gatta-ICoMST.pdf

الاتاحة: https://hal.inrae.fr/hal-04189716
https://hal.inrae.fr/hal-04189716/document
https://hal.inrae.fr/hal-04189716/file/2023-N%27Gatta-ICoMST.pdf

المؤلفون: Septinova, Dian, Putri, Dinda Permata, Riyanti, Riyanti, Nova, Khaira

المساهمون: Lampung University

المصدر: JURNAL ILMIAH PETERNAKAN TERPADU; Vol 11, No 2 (2023); 121-130 ; 2614-0497 ; 2303-1956

مصطلحات موضوعية: Coriander, Time marinating, Yolk color, Yolk index, Yolk pH

وصف الملف: application/pdf

Relation: https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/6548/4830; https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/6548

الاتاحة: https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/6548
https://doi.org/10.23960/jipt.v11i2.p121-130

المؤلفون: Maiza, Patriani, P, M.Silalahi

المصدر: Jurnal Peternakan Integratif; Vol. 11 No. 2 (2023): Jurnal Peternakan Integratif; 71-81 ; 2303-3207

مصطلحات موضوعية: Rarit, Gelugur Acid, Marinating, Chemical Quality, Organoleptic

وصف الملف: application/pdf

Relation: https://talenta.usu.ac.id/jpi/article/view/11800/6720; https://talenta.usu.ac.id/jpi/article/view/11800

الاتاحة: https://talenta.usu.ac.id/jpi/article/view/11800

المؤلفون: Agnieszka Latoch, Małgorzata Moczkowska-Wyrwisz, Piotr Sałek, Ewa Czarniecka-Skubina

المصدر: Foods ; Volume 12 ; Issue 17 ; Pages: 3257

مصطلحات موضوعية: sous-vide, marinating, proteins, sensory properties, kefir, yogurt, buttermilk

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Meat; https://dx.doi.org/10.3390/foods12173257

الاتاحة: https://doi.org/10.3390/foods12173257

المؤلفون: Djamel Djenane, Yamina Ben Miri, Agustín Ariño

المصدر: Foods; Volume 12; Issue 15; Pages: 2931

مصطلحات موضوعية: rabbit meat, Algerian Ras El-Hanout, marinating solution, retail display, low-O 2 MAP, quality, shelf life, safety

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/foods12152931

الاتاحة: https://doi.org/10.3390/foods12152931

المؤلفون: Mariusz Szymczak, Patryk Kamiński, Marta Turło, Justyna Bucholska, Damir Mogut, Piotr Minkiewicz, Małgorzata Mizielińska, Magdalena Stobińska

المصدر: Applied Sciences; Volume 13; Issue 12; Pages: 7225

مصطلحات موضوعية: herring, marinating, temperature, cathepsins, antioxidant activity, peptides, RP-HPLC

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Science and Technology; https://dx.doi.org/10.3390/app13127225

الاتاحة: https://doi.org/10.3390/app13127225

المؤلفون: Tao Wu, Zhanrui Huang, Liangzhong Zhao, Xiaohu Zhou, Hao Chen, Xiaojie Zhou, Ming Li, Jinsong Zhou, Yingyi Lin

المصدر: Foods; Volume 12; Issue 4; Pages: 841

مصطلحات موضوعية: leisure dried tofu, marinade, marinating process, quality characteristics, bacterial community

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Microbiology; https://dx.doi.org/10.3390/foods12040841

الاتاحة: https://doi.org/10.3390/foods12040841

المؤلفون: Anna Augustyńska-Prejsnar, Miroslava Kačániová, Małgorzata Ormian, Jadwiga Topczewska, Zofia Sokołowicz

المصدر: International Journal of Environmental Research and Public Health; Volume 20; Issue 5; Pages: 3850

مصطلحات موضوعية: microbiological quality, technological parameters, marinating, broiler chicken meat, apple juice, lemon juice

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Global Health; https://dx.doi.org/10.3390/ijerph20053850

الاتاحة: https://doi.org/10.3390/ijerph20053850

المؤلفون: Hardoko, Hardoko, Suprayitno, Eddy, Tambunan, Jenny E., Lestari, Santi Dwi

المصدر: JFMR (Journal of Fisheries and Marine Research); Vol. 7 No. 2 (2023): JFMR; 60 - 71 ; 2581-0294 ; 10.21776/ub.jfmr.2023.007.02

مصطلحات موضوعية: Angkak, Hedonik, Marinasi, Merah, Se’i Tuna, Hedonic, Marinating, Red

وصف الملف: application/pdf

Relation: https://jfmr.ub.ac.id/index.php/jfmr/article/view/955/402; https://jfmr.ub.ac.id/index.php/jfmr/article/view/955

الاتاحة: https://jfmr.ub.ac.id/index.php/jfmr/article/view/955
https://doi.org/10.21776/ub.jfmr.2023.007.02.7

المؤلفون: Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Evangelia Tsara, Maria G. Eirinaki, Despoina Kokioumi, Evdoxia Ampatzidou, Ioannis S. Boziaris

المصدر: Foods, Vol 12, Iss 6, p 1145 (2023)

مصطلحات موضوعية: sea bass, brining, marinating, minimal process, shelf-life, MAP, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/12/6/1145; https://doaj.org/toc/2304-8158; https://doaj.org/article/8cf266b127ab4daeb3a9b7a64171ef6d

الاتاحة: https://doi.org/10.3390/foods12061145
https://doaj.org/article/8cf266b127ab4daeb3a9b7a64171ef6d

المؤلفون: Agnieszka Latoch, Ewa Czarniecka-Skubina, Małgorzata Moczkowska-Wyrwisz

المصدر: Foods, Vol 12, Iss 3638, p 3638 (2023)

مصطلحات موضوعية: meat, pork, beef, poultry, marinating, sensory quality, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/12/19/3638; https://doaj.org/toc/2304-8158; https://doaj.org/article/16b5ae84fdae467f98915ccff8963108

الاتاحة: https://doi.org/10.3390/foods12193638
https://doaj.org/article/16b5ae84fdae467f98915ccff8963108