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  • 1
    Electronic Resource
    Electronic Resource
    Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Vascular infusion was used to deliver, via the carotid artery, a rinsing solution of calcium chloride or one of saccharides, sodium chloride, and phosphates, with and without vitamins C, E, or C + E, to beef steers immediately following exsanguination. Moisture, fat, iron, calcium, vitamin E, and cholesterol contents and the development of rancidity (TBARS) on the resulting meat were measured. Meat from infused cattle had slightly higher moisture and lower iron and cholesterol contents due to greater blood removal. When vitamin E was present in the infusion solution, TBARS values were lower for infused meat. Infusion with either the standard solution, calcium chloride, or standard solution plus vitamin C did not consistently affect TBARS values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09616.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so that water holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP-5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP-5 and SC resulted in extended overall storage stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb04634.x
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  • 3
    Electronic Resource
    Electronic Resource
    Sorption Changes Induced by Osmotic Preconcentration of Apple Slices in Different Osmotic Media (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in sorption of dehydrated apple slices induced by osmotic preconcentration (OP) in two different osmotic media were studied. A 55% sucrose solution and a 55% solution of 38 DE Corn Syrup Solids (CSS) were used. Sorption isotherms for osmo-vacuum and vacuum dehydrated product were established and fit to the Guggenheim-Anderson-de Boer (GAB) model. Sorption isotherms of both dehydration treatments shifted with respect to control isotherms. OP in sucrose solution resulted in slight reduction of total sugars and gave the most pronounced isotherm shift, while OP in CSS solution resulted in extensive losses of sugars and a lesser isotherm shift. OP resulted in a product with less sugars than the conventionally dried product, especially when CSS were used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05670.x
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