A novel single shot (snapshot) HSI sensor was employed to evaluate the protein content of numerous processed pork meat by using back propagation - neural network (BP-NN) and partial least squares regression (PLSR) predictive models. The results of BP-NN were better than that of PLSR. The ...
As you can see from the chart, most cheeses exceed the 50/50 ratio or are borderline. Fornutately, most popular types of cheeses are also available with reduced fat , with protein content staying the same. So if you're concerned about the fat content if your favorite cheese, by all mea...
Differences among Total and InVitro Digestible Phosphorus Content of Meat and Milk Products Meat and milk products are important sources of dietary phosphorus (P) and protein. The use of P additives is common both in processed cheese and meat prod... P Ekholm,V Kemi,T Hirvonen,... - 《...
The dry matter, protein, fat, ash and collagen content of the analyzed products was determined, and more than 2800 image texture variables from 12 color channels (RGB, Lab*, XYZ, S, V, U) were measured. The results were processed statistically by one-way ANOVA, correlation analysis, ...
In summary, the addition of hydrolyzed oat proteins to chicken meat enhanced the extraction of AsB, and had little effect on arsenic speciation during storage meanwhile, there was a reduction of Cr(VI) to Cr(III) which was in part due to the relative content of thiol groups. Additionally, ...
In beef tissue homogenate, both types of catalysts—hemoprotein and non-heme iron–are active catalysts of linoleate oxidation. Although the pH-dependent catalytic pattern of beef homogenate was similar to MetMb catalysis, the presence of non-heme iron could be identified by adding ascorbate or 8...
Health Risk Posed by Lead, Copper and Iron via Consumption of Organ Meats in Kampala City (Uganda)Organ meat is a good source of protein, and some organs, notably the liver and kidney, are rich in vital minerals. In less developed countries, it is highly consumed because of tradition and...
These reductions are not as big as you'd get by running the smoke through a specially adapted zeolite filter, but the beer method is a whole lot simpler, and you can taste the "marinade" as you cook the meat. How does the beer do it? Polycyclic aromatic hydrocarbons form with the help...
Gelatin-derived edible film is generally made by dissolving gelatin in hot water and drying the material in an oven. When the protein content is increased, gelatin-based edible films have a higher film thickness and better mechanical properties; however, this may result in decreased water-vapor ...
This might be caused by the following factors: (1) the meat slices were not homogenous in composition and thus the protein content varied within each experimental set; and (2) the meat was not consistently turned over by hand during cooking, and thus the degree of cooking might be different...