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Human perception of color differences using computer vision system measurements of raw pork loin
(Elsevier Ltd, 2022)
In the food industry, product color plays an important role in influencing consumer choices. Yet, there remains little research on the human ability to perceive differences in product color; therefore, preference testing ...
Bee pollen powder as a functional ingredient in frankfurters
(Elsevier Ltd, 2021)
The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes ...
Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
(Elsevier, 2022)
The literature suggests that wild boar meat structure is unique among pork meats, being less juicy and tender. However, a deeper analysis of wild boar meat consumption from the oral processing and sensory perception ...
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways
(Elsevier Ltd, 2021)
Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors ...
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
(Meat ScienceMeat Science, 2023)
A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high ...