FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2056975366> ?p ?o ?g. }

• W2056975366 endingPage "254" @default.
• W2056975366 startingPage "244" @default.
• W2056975366 abstract "Color characteristics and oxidative stability of high pressure processed chicken breast meat were studied as a function of various added ingredients such as sodium chloride (NaCl), sodium tripolyphosphate (STPP) and β-glucan (BG). There was an increase in L* value and a decrease in a* value for samples with increase in applied pressure. The additives had little impact on color characteristics in most of the combinations studied. At 40 °C and 600 MPa pressure, expressible moisture of all the samples were not statistically different. SDS PAGE profile of sarcoplasmic proteins revealed a decrease in number of bands in high molecular weight region and an increase in low molecular weight region with increase in applied pressure. Simultaneous application of high pressure and temperature cause breakdown of myosin into its subunits. Carbonyl content of BG samples was lower while treating at 60 °C. Samples with β-glucan showed significantly lower lipid oxidation levels. Preparation of ready to eat gel-type meat products using temperature assisted high pressure processing is still not commercialized. This is basically due to lack of information on the chemistry of food undergoing this process. Increased salt content in modern convenient foods is a major drawback. The results of this experiment showed that high pressure processing and addition of β-glucan can help to partially replace salt addition. In addition, anti-oxidative property of β-glucan in meat system was revealed. This information will help industry to adopt temperature assisted high pressure processing to prepare ready to eat chicken products." @default.
• W2056975366 created "2016-06-24" @default.
• W2056975366 creator A5072303406 @default.
• W2056975366 creator A5075779580 @default.
• W2056975366 creator A5081776081 @default.
• W2056975366 date "2011-07-01" @default.
• W2056975366 modified "2023-09-27" @default.
• W2056975366 title "Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer" @default.
• W2056975366 cites W1506520614 @default.
• W2056975366 cites W1964263855 @default.
• W2056975366 cites W1964797702 @default.
• W2056975366 cites W1971189301 @default.
• W2056975366 cites W1972457215 @default.
• W2056975366 cites W1974576613 @default.
• W2056975366 cites W1974883921 @default.
• W2056975366 cites W1976156916 @default.
• W2056975366 cites W1979809301 @default.
• W2056975366 cites W1990425636 @default.
• W2056975366 cites W1990608907 @default.
• W2056975366 cites W1991066082 @default.
• W2056975366 cites W1999211963 @default.
• W2056975366 cites W2000064670 @default.
• W2056975366 cites W2000724317 @default.
• W2056975366 cites W2001712555 @default.
• W2056975366 cites W2003511643 @default.
• W2056975366 cites W2010501918 @default.
• W2056975366 cites W2023259031 @default.
• W2056975366 cites W2028687892 @default.
• W2056975366 cites W2032330753 @default.
• W2056975366 cites W2033852029 @default.
• W2056975366 cites W2037742388 @default.
• W2056975366 cites W2047652296 @default.
• W2056975366 cites W2051661942 @default.
• W2056975366 cites W2053362420 @default.
• W2056975366 cites W2054030861 @default.
• W2056975366 cites W2055282763 @default.
• W2056975366 cites W2055771274 @default.
• W2056975366 cites W2061593603 @default.
• W2056975366 cites W2061777112 @default.
• W2056975366 cites W2071427493 @default.
• W2056975366 cites W2081613489 @default.
• W2056975366 cites W2082050132 @default.
• W2056975366 cites W2088531424 @default.
• W2056975366 cites W2100837269 @default.
• W2056975366 cites W2140797661 @default.
• W2056975366 cites W2147617601 @default.
• W2056975366 cites W2977921768 @default.
• W2056975366 doi "https://doi.org/10.1016/j.ifset.2011.04.007" @default.
• W2056975366 hasPublicationYear "2011" @default.
• W2056975366 type Work @default.
• W2056975366 sameAs 2056975366 @default.
• W2056975366 citedByCount "29" @default.
• W2056975366 countsByYear W20569753662012 @default.
• W2056975366 countsByYear W20569753662013 @default.
• W2056975366 countsByYear W20569753662014 @default.
• W2056975366 countsByYear W20569753662015 @default.
• W2056975366 countsByYear W20569753662016 @default.
• W2056975366 countsByYear W20569753662017 @default.
• W2056975366 countsByYear W20569753662018 @default.
• W2056975366 countsByYear W20569753662019 @default.
• W2056975366 countsByYear W20569753662020 @default.
• W2056975366 countsByYear W20569753662021 @default.
• W2056975366 countsByYear W20569753662022 @default.
• W2056975366 countsByYear W20569753662023 @default.
• W2056975366 crossrefType "journal-article" @default.
• W2056975366 hasAuthorship W2056975366A5072303406 @default.
• W2056975366 hasAuthorship W2056975366A5075779580 @default.
• W2056975366 hasAuthorship W2056975366A5081776081 @default.
• W2056975366 hasConcept C127413603 @default.
• W2056975366 hasConcept C178790620 @default.
• W2056975366 hasConcept C185592680 @default.
• W2056975366 hasConcept C2776123893 @default.
• W2056975366 hasConcept C2776371256 @default.
• W2056975366 hasConcept C2778004101 @default.
• W2056975366 hasConcept C2984729377 @default.
• W2056975366 hasConcept C2994476132 @default.
• W2056975366 hasConcept C3018396171 @default.
• W2056975366 hasConcept C31903555 @default.
• W2056975366 hasConcept C537181965 @default.
• W2056975366 hasConcept C55493867 @default.
• W2056975366 hasConcept C57600042 @default.
• W2056975366 hasConcept C61696701 @default.
• W2056975366 hasConcept C65482303 @default.
• W2056975366 hasConceptScore W2056975366C127413603 @default.
• W2056975366 hasConceptScore W2056975366C178790620 @default.
• W2056975366 hasConceptScore W2056975366C185592680 @default.
• W2056975366 hasConceptScore W2056975366C2776123893 @default.
• W2056975366 hasConceptScore W2056975366C2776371256 @default.
• W2056975366 hasConceptScore W2056975366C2778004101 @default.
• W2056975366 hasConceptScore W2056975366C2984729377 @default.
• W2056975366 hasConceptScore W2056975366C2994476132 @default.
• W2056975366 hasConceptScore W2056975366C3018396171 @default.
• W2056975366 hasConceptScore W2056975366C31903555 @default.
• W2056975366 hasConceptScore W2056975366C537181965 @default.
• W2056975366 hasConceptScore W2056975366C55493867 @default.
• W2056975366 hasConceptScore W2056975366C57600042 @default.
• W2056975366 hasConceptScore W2056975366C61696701 @default.
• W2056975366 hasConceptScore W2056975366C65482303 @default.

• next