Accelerating the Oxidation of Pork Fat by Illumination and Fat Oil for the Production of Baijiu Beverage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10699
Abstract: BACKGROUND Aged pork fat, deeply oxidized pork fat soaked in basic liquor for more than half a year, is an important material in producing Chi-aroma Baijiu (CAB). With the expansion of production scale of CAB,… read more here.
Keywords: pork; production; pork fat; aged pork ... See more keywords
Development of real-time intelligent films with red pitaya peel and its application in monitoring the freshness of pork.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11906
Abstract: BACKGROUND Red pitaya peel (RPP) is a good source of polysaccharides acting as a biodegradable material, betacyanins in it possess antioxidant and pH-sensitive properties. However, RPP is commonly discarded during fruit processing. It's full of… read more here.
Keywords: film; time intelligent; real time; freshness ... See more keywords
Oxidative deterioration of pork during superchilling storage.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8403
Abstract: BACKGROUND In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place… read more here.
Keywords: deterioration pork; storage; pork; oxidation ... See more keywords
Antioxidant capacity and sensory impact of coffee added to ground pork
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3200-7
Abstract: Antioxidant effect of roasted coffees added to modified atmosphere packaged (MAP) refrigerated ground pork (1 g/kg) as ground, lyophilized brew, and lyophilized spent coffee was evaluated over 21 days. Pork with added coffee had significantly lower TBARS… read more here.
Keywords: pork; antioxidant capacity; ground pork; capacity sensory ... See more keywords
Effect of gelatin nano-coating containing Gardenia pigment on the preservation of pork slices
Sign Up to like & getrecommendations! Published in 2022 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-022-01048-5
Abstract: The nano-coating composed of gelatin and Gardenia pigment (GP) was successfully prepared and showed strong antioxidant activity. The average particle sizes of the nano-coating containing 0.1% and 0.3% GP were 269.58 and 394.13 nm, respectively. The… read more here.
Keywords: coating containing; pork; pork slices; nano coating ... See more keywords
Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Peptide Research and Therapeutics"
DOI: 10.1007/s10989-018-9765-y
Abstract: This study aimed to determine the ageing-time dependent changes of the angiotensin I-converting enzyme (ACE)-inhibition of protein extracts obtained from LAB-inoculated dry-cured pork loins over 360 days of ageing and their hydrolysates obtained after in vitro… read more here.
Keywords: pork; ageing time; time; cured pork ... See more keywords
Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1931-2
Abstract: A number of novel freezing systems have been developed that claim to improve the quality of frozen foods by enhancing supercooling in the food prior to ice nucleation and consequently controlling ice crystal formation. One… read more here.
Keywords: magnetic fields; pork; effects weak; oscillating magnetic ... See more keywords
Nutrient Composition of Three Mangulica Pork Cuts from Serbia
Sign Up to like & getrecommendations! Published in 2017 at "Biological Trace Element Research"
DOI: 10.1007/s12011-017-1194-9
Abstract: The purpose of this study was to analyze and evaluate the levels of essential elements (Mn, Fe, Cu, Zn, and Se) and proximate composition (moisture, protein, fat, and ash) of three pork cuts (loin, hind… read more here.
Keywords: pork; mangulica; pork cuts; shoulder ... See more keywords
Potential Approaches to Assess the Infectivity of Hepatitis E Virus in Pork Products: A Review
Sign Up to like & getrecommendations! Published in 2017 at "Food and Environmental Virology"
DOI: 10.1007/s12560-017-9303-7
Abstract: The zoonotic transmission of hepatitis E, caused by the hepatitis E virus (HEV), is an emerging issue. HEV appears common in pigs (although infected pigs do not show clinical signs), and evidence suggests that a… read more here.
Keywords: pork; hepatitis; cell culture; hev ... See more keywords
Molecular detection and genetic characterization of Toxoplasma gondii in pork from Chongqing, southwest China.
Sign Up to like & getrecommendations! Published in 2021 at "Acta tropica"
DOI: 10.1016/j.actatropica.2021.106134
Abstract: Raw or undercooked meat is an important source of Toxoplasma gondii infection in China, but there is little research data on these infections in Chongqing. This study determined the prevalence of T. gondii, and its… read more here.
Keywords: pork; gondii pork; gondii; toxoplasma gondii ... See more keywords
Consumers' perceptions and willingness to purchase pork labelled ‘raised without antibiotics’
Sign Up to like & getrecommendations! Published in 2022 at "Appetite"
DOI: 10.1016/j.appet.2021.105900
Abstract: As a recent addition to the UK market, it is unknown how 'raised without antibiotics' labelled products are perceived or how they influence consumer food choice. Understanding consumers' perceptions towards the 'raised without antibiotics' label… read more here.
Keywords: pork; raised without; antibiotics labelled; without antibiotics ... See more keywords