標題: Titlebook: Quality Attributes of Muscle Foods; Youling L. Xiong,Ho Chi-Tang,Fereidoon Shahidi Book 1999 Springer Science+Business Media New York 1999 [打印本頁] 作者: CILIA 時間: 2025-3-21 18:08
書目名稱Quality Attributes of Muscle Foods影響因子(影響力)
書目名稱Quality Attributes of Muscle Foods影響因子(影響力)學科排名
書目名稱Quality Attributes of Muscle Foods網(wǎng)絡(luò)公開度
書目名稱Quality Attributes of Muscle Foods網(wǎng)絡(luò)公開度學科排名
書目名稱Quality Attributes of Muscle Foods被引頻次
書目名稱Quality Attributes of Muscle Foods被引頻次學科排名
書目名稱Quality Attributes of Muscle Foods年度引用
書目名稱Quality Attributes of Muscle Foods年度引用學科排名
書目名稱Quality Attributes of Muscle Foods讀者反饋
書目名稱Quality Attributes of Muscle Foods讀者反饋學科排名
作者: 不斷的變動 時間: 2025-3-21 20:52
Jennifer M. Ames,Michelle M. Sutherlandmponents (Chapter 11). On the other hand, the spatio-temporal scaling of molecular events is very different from that corresponding to morphogenesis in embryonic fields. Thus, the activity of thousands of molecules in developing systems is somehow subjected to spatiotemporal coordination.作者: 卵石 時間: 2025-3-22 02:22
Linda J. Farmer,Terence D. J. Hagan,Omiros Paraskevasmponents (Chapter 11). On the other hand, the spatio-temporal scaling of molecular events is very different from that corresponding to morphogenesis in embryonic fields. Thus, the activity of thousands of molecules in developing systems is somehow subjected to spatiotemporal coordination.作者: Blasphemy 時間: 2025-3-22 06:27 作者: capillaries 時間: 2025-3-22 10:18 作者: gruelling 時間: 2025-3-22 13:51
Cesarettin Alasalvar,Peter C. Quantick,John M. Grigore regions, which from inspection of the spike raster plots exhibit nested oscillations and fine temporal dynamics. Brain regions exhibit nested oscillations during tasks that involve active attending, sensory processing and memory retrieval. We therefore propose that kurtosis is a useful addition to作者: nocturia 時間: 2025-3-22 18:06
R. J. McCormick,A. L. Phillipscular number of synchronous spikes..On the basis of two models we illustrate that in the presence of higher-order correlations already the complexity distribution exhibits characteristic deviations from expectation. The distribution reflects the presence of correlation of a given order in the data n作者: 有毒 時間: 2025-3-22 21:34 作者: promote 時間: 2025-3-23 05:03 作者: 使混合 時間: 2025-3-23 08:58 作者: 悅耳 時間: 2025-3-23 12:41
A. J. King,S. J. Linother in terms of specificity and/or sensitivity, no particular technique is . optimal dynamic brain imaging method because each method is unique in some respect. Since the demand for energy substrates . a fundamental requirement for function, energy-based methods may allow quantitative dynamic ima作者: 分發(fā) 時間: 2025-3-23 14:07 作者: 附錄 時間: 2025-3-23 19:19 作者: Morphine 時間: 2025-3-23 23:28
The High Energy Diet for Salmon,Texture measurements and sensory panels were conducted on certain dorsal muscle sites in specific steak cuts; however, no significant difference in muscle texture was found by either Texture Analyser or sensory panel evaluation (P> 0.05). Exhaustive exercise of salmon fed these two fat level diets w作者: 絕緣 時間: 2025-3-24 04:44
Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Leve to be 1.0% when taking into account the feed efficiency and specific growth rate. However, addition of CLA by including 5.0% in the diet has been proven the most effective way to obtain a high content of CLA in fish edible muscle作者: 哥哥噴涌而出 時間: 2025-3-24 07:58 作者: interior 時間: 2025-3-24 11:57
Effect of Castration and Slaughter Age on the Flavor of Sheepmeat,aromas combined with undesirable odors. An unpleasant odor, described by the attribute `farmyard’, was detected by panelists in samples of mixed lean and adipose tissue and was significantly higher in meat from entires. The increased level of unpleasant odor attributes of entires, especially those s作者: FICE 時間: 2025-3-24 16:21 作者: 領(lǐng)先 時間: 2025-3-24 20:39 作者: 緩解 時間: 2025-3-25 01:36
Controlling Endogenous Enzyme Activity in Seafood,progressively developed a cooked appearance with increasing pressure and holding time. High pressure up to 2,000 atm for 10 min improved the firmness of fish muscle tissue, beyond which the texture generally deteriorated. The combined use of pressure and a,-macroglobulin achieved a more permanent in作者: 使入迷 時間: 2025-3-25 05:59
Book 1999y. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.作者: 使激動 時間: 2025-3-25 11:20
ceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.978-1-4613-7144-1978-1-4615-4731-0作者: 品嘗你的人 時間: 2025-3-25 14:59 作者: 思鄉(xiāng)病 時間: 2025-3-25 17:58 作者: Assemble 時間: 2025-3-25 22:05
Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free Curing,produced products with identical characteristics. The role of table salt in meat products and possible presence of spices and/or their extracts also deserves attention with respect to flavor stability of meats作者: Formidable 時間: 2025-3-26 02:23 作者: 可忽略 時間: 2025-3-26 07:38
Vitamin E,reases the a-tocopherol level in fresh tissue to ≥3 μg/g and the fresh meat case-life by 1 to 2 days. The supplementation cost presently is borne by the cattle feeder, but for successful production of such beef, the retailers, who benefit the most by the increased case-life, must pay the price作者: ANNUL 時間: 2025-3-26 11:42 作者: Filibuster 時間: 2025-3-26 12:45 作者: Blemish 時間: 2025-3-26 20:36
Association of Malonaldehyde with Rabbit Myosin Subfragment 1,sin. Accelerated lipid oxidation decreased myosin ATPase activity and caused conformational changes as measured by sulfhydryl content, protein bound malonaldehyde, tryptophan fluorescence, and 1-anilino-8-napthalenesulfonate fluorescence. There was a positive correlation between decreases in ATPase activity and increases in incubation time作者: Bronchial-Tubes 時間: 2025-3-26 23:29 作者: delta-waves 時間: 2025-3-27 04:12 作者: Foam-Cells 時間: 2025-3-27 07:41
Vitamin E,ht red color is due to the presence of 40 to 60% of the surface meat pigment being in the oxymyoglobin form that turns brown upon oxidation to metmyoglobin. An antioxidant such as α-tocopherol located in the tissue cell walls inhibits the oxidation of lipids and oxymyoglobin and increases the case l作者: Irrepressible 時間: 2025-3-27 11:40 作者: 和平主義者 時間: 2025-3-27 14:13
Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Leveish containing this anticancer ingredient. This study has examined the CLA accumulated in lipids extracted from tissues of fish cultured with diets mixed respectively with CLA at 1.0%, 2.5%, 5.0% and 10.0%. The CLA was made by an alkaline isomerization method applied to safflower oil. The major CLA 作者: OUTRE 時間: 2025-3-27 19:12
Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging,atmosphere packaging (MAP) is the replacement of the package gaseous environments through passive or active means during storage or for display. Passive systems rely upon removal of external barrier materials or changes in film permeability to cause diffusion of different gases into the package. Act作者: Introvert 時間: 2025-3-28 00:18
Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Indditives function primarily as preservatives, as antimicrobials and/or antioxidants, while others mainly modify product attributes such as sensory, nutritional and processing properties. Such additives often have secondary effects (desirable or undesirable) on the quality of products involved. This 作者: 偶像 時間: 2025-3-28 03:32 作者: Ornithologist 時間: 2025-3-28 06:26 作者: 多嘴多舌 時間: 2025-3-28 13:24
Effect of Castration and Slaughter Age on the Flavor of Sheepmeat,e recovered. Headspace volatiles, total volatiles, phenols, and free fatty acids were analyzed. Seventy-one compounds were reported as components of lamb aroma for the first time, including 4,6-dimethyl-1,3-oxathiane. Indole, 3-methylindole (skatole) and thiophenols were identified only in tissue fr作者: CODE 時間: 2025-3-28 16:00 作者: 燈絲 時間: 2025-3-28 19:25
Effect of Thiamin Oxidation on Thermal Formation of Meaty Aroma Compounds, presence of oxidants or under basic conditions. Conversion of thiamin to thiochrome stabilizes the chemical structure of thiamin. Hydrogen peroxide effectively converted thiamin to thiochrome at pH 7.0 and 9.5; the conversion rates were 8% and 30%, respectively. Without hydrogen peroxide incubation作者: 品嘗你的人 時間: 2025-3-28 23:11 作者: 合唱隊 時間: 2025-3-29 03:21 作者: detach 時間: 2025-3-29 07:15 作者: keloid 時間: 2025-3-29 14:26 作者: inspiration 時間: 2025-3-29 18:22 作者: 憤世嫉俗者 時間: 2025-3-29 20:29 作者: 刀鋒 時間: 2025-3-30 00:17
Association of Malonaldehyde with Rabbit Myosin Subfragment 1,tein of previously ground and frozen meat may be due to accelerated lipid deterioration. Malonaldehyde, a by-product of lipid oxidation, could react with specific amino acids in protein to produce a Schiff’s base, thereby altering the structure and ultimately the functionality of protein. Investigat作者: 不確定 時間: 2025-3-30 07:21
Book 1999ced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im- parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop作者: 初次登臺 時間: 2025-3-30 10:27 作者: Wordlist 時間: 2025-3-30 13:11
Quality Characteristics of Muscle Foods,ons of muscle constituents and meat ingredients. This introductory chapter provides an overview of the various muscle food quality factors and highlights some of the important ad-vances in this research field作者: verdict 時間: 2025-3-30 20:14
Muscle Extracellular Matrix,egulating fibrillogenesis of collagen, ordering the spatial arrangement of collagen molecules and fibrils and influencing crosslinking patterns. Finally, the extent to which altered muscle collagen development may affect muscle growth and postmortem muscle characteristics will be discussed作者: 健談 時間: 2025-3-30 21:02
Postmortem Mechanisms of Meat Tenderization,ic strength create conditions which can alter protein conformation and protein interactions. Information regarding post-translational modification and environmentally induced conformational changes of both the calpain system and its substrate proteins can yield important information regarding postmortem meat tenderization作者: 使成波狀 時間: 2025-3-31 02:33
Role of Selected Precursors in Meat Flavor Formation,ave been conducted in which natural precursors are added to raw homogenised meat and the effect on the sensory attributes and volatile products of the flavor-forming reactions assessed. These investigations provide an indication of which of the many possible flavor precursors in raw meat may be limiting for flavor formation作者: EVADE 時間: 2025-3-31 07:59
Sharon L. Meltonerful opportunity to inspect and potentially modify every user-level guest application instruction that executes. Toolkits built upon this technology have enabled computer architects to build powerful simulators and emulators for design-space exploration, compiler writers to analyze and debug the co作者: Terrace 時間: 2025-3-31 09:35
Jennifer J. Jamora,Ki Soon Rheertunity to inspect and potentially modify every user-level guest application instruction that executes. Toolkits built upon this technology have enabled computer architects to build powerful simulators and emulators for design-space exploration, compiler writers to analyze and debug the code generat作者: Oligarchy 時間: 2025-3-31 16:33 作者: 招募 時間: 2025-3-31 20:04 作者: Allodynia 時間: 2025-3-31 23:44 作者: Pert敏捷 時間: 2025-4-1 04:33
Ronald B. Pegg,Fereidoon Shahidil paths, to stop division or to redirect metabolic fluxes. Chapter 2 argued that, at the cellular level, the passage from microscopic to macroscopic coherence could be given by instability of the dynamics of processes like polymerization-depolymerization of cytoskeleton components. One main piece of
