328 results on '"Ertbjerg, Per"'
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2. Effects of extrusion conditions on the morphological, functional, and sensory properties of soy press cake extrudates
3. Contributors
4. The eating quality of meat: II—Tenderness
5. Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle: New insights on protein degradation
6. Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues
7. Current understanding on the role of proteolysis on meat quality
8. List of contributors
9. Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength
10. List of Contributors
11. Oxidation of proteins
12. Effects of Wooden Breast Syndrome in Broiler Chicken on Sarcoplasmic, Myofibrillar, and Connective Tissue Proteins and Their Association with Muscle Fiber Area
13. Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef
14. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage
15. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation
16. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breasts Pectoralis Muscles During Early Storage
17. Carcass characteristics of Nordic native cattle breeds
18. Novel DNPH-based method for determination of protein carbonylation in muscle and meat
19. Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage
20. Effects of Modified Atmosphere Packaging with Varied CO2 and O2 Concentrations on the Texture, Protein, and Odor Characteristics of Salmon during Cold Storage
21. Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss : A review
22. Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
23. Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues
24. High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation
25. La race a-t-elle un effet sur la qualité sensorielle de la viande de jeune bovin?
26. Freezing of meat and aquatic food : Underlying mechanisms and implications on protein oxidation
27. Effect of wooden breast degree on lipid and protein oxidation and citrate synthase activity of chicken pectoralis major muscle
28. Effects of Modified Atmosphere Packaging with Varied CO 2 and O 2 Concentrations on the Texture, Protein, and Odor Characteristics of Salmon during Cold Storage.
29. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
30. The Slaughter Process
31. Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef
32. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at −3 °C
33. Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork
34. Influence of Woody Breast Myopathy on Sarcomere Length and Tensile Strength in Commercial Broiler Pectoralis major Muscle
35. Ca2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradation
36. MEATabolomics : Muscle and Meat Metabolomics in Domestic Animals
37. MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals
38. Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration
39. Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage
40. On the origin of thaw loss: Relationship between freezing rate and protein denaturation
41. Combined Effect of Epinephrine and Exercise on Calpain/Calpastatin and Cathepsin B and L Activity in Porcine Longissimus Muscle
42. Effects of protein oxidation on the texture and water-holding of meat : a review
43. Calcium content and respiratory control index of skeletal muscle mitochondria during exercise and recovery
44. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
45. Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin
46. Muscle lipid composition in bulls from 15 European breeds
47. Effects of protein oxidation on the texture and water-holding of meat: a review
48. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
49. Unsaturated fat fraction from lard increases the oxidative stability of minced pork
50. Colour variability of beef in young bulls from fifteen European breeds
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