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1. Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review.

2. Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed.

3. EFFECT OF MORINGA OLEIFERA LEAVES AQUEOUS EXTRACT ON THE PHYSICOCHEMICAL, COLOR, SHEAR FORCE, AND LIPID OXIDATION OF VARIOUS GOAT MUSCLES.

5. Effect of Salt Addition at Different Processing Stages on the Quality and Volatile Flavor Components of Marinated Crayfish Tails

6. Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat.

7. 不同卤制加工阶段中食盐添加量对小龙虾尾 品质及挥发性风味的影响.

8. Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules.

9. Antimicrobial efficiency of rosemary, thyme and clove essential oils on the preservation of marinated chicken breasts (fillets).

10. Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts

11. Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review

12. Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility.

13. Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts.

14. Comparative efficacy of different tenderizing agents and time on Physicochemical textural and organoleptic properties of squid (Todarodes pacificus) muscle.

15. DEVELOPMENT AND STANDARDIZATION OF MARINATED STEAKS OF OTOLITHES CUVIERI (TREWAVAS, 1974).

16. STANDARDIZATION OF RECIPE FOR THE DEVELOPMENT OF MASALA COATED TILAPIA (OREOCHROMIC NILOTICUS) STEAKS.

17. Antimicrobial efficiency of rosemary, thyme and clove essential oils on the preservation of marinated chicken breasts (fillets)

18. Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed

19. Citrus Aurantiifolia Extract as a Green Technology Marination with Vacuum Marinator to Increase Physical Quality of Duck Meat

20. Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil

21. Quality attributes of different marinated oven-grilled pork neck meat

23. Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules

24. ETLİK PİLİÇ GÖĞÜS ETİNİN MARİNE EDİLMESİNDE BAZI ANTİOKSİDAN İÇEREN MARİNATLARIN KULLANIMI.

25. Investigating the influence of rosehip tea marination on lipid oxidation in turkey breast meat.

26. WPŁYW WYSOKICH CIŚNIEŃ NA WYBRANE WYRÓŻNIKI JAKOŚCI MARYNOWANEGO MIĘSA WIEPRZOWEGO.

27. Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea.

28. Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets.

29. Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration.

30. Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes.

31. Optimisation of the marination process for frozen-thawed squid rings using response surface methodology.

32. Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat.

33. Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging.

34. Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil.

35. Quality attributes of different marinated oven-grilled pork neck meat.

36. Efecto del nivel de marinado y del tiempo de almacenamiento en la estabilidad del color de carne fresca de bovino.

37. Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets.

38. Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing.

39. Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties.

40. Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

42. Non-thermal processing has an impact on the digestibility of the muscle proteins.

43. Bactericidal effect of marinades on meats against different pathogens: a review.

44. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak.

45. Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls.

46. Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils.

47. Effects of Different Antioxidants of Bamboo Leaves Treatments on Lipid Oxidation of Scallop (Argopecten irradians) Adductor Muscle During Hot Air Drying.

48. Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating.

49. Effects of Marination with Different Salt Concentrations on Some Quality Criteria of Beef Meat

50. Evaluation of needle injection practices contributing to Campylobacter contamination in New Zealand chicken and chicken products.

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