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 ...
(2019) used a beef lung protein powder (BLP) as a functional ingredient to enhance the protein and iron content of fresh pasta. They noted that the addition of 10% BLP increased the iron content of the pasta fivefold while protein content was increased by 60%. They concluded BLP shows ...
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...
The sum of SH and SS represents the total cystine content. In general, the total SH as well as the nonprotein SH contents of the same organs of different species are less variable than the SH contents of different organs of the same species. The texture of meat is influenced by the ...
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,... - 《...
(NOx) content of major classes of processed meats products (n=1132) produced locally from three regions (East Coast, Midwest and West Coast) and plant protein-based meat analogues (n=53) available at retail in the United States was influenced by their composition, processing, and geographical ...
While theproteincontent was similar in both categories, plant-based meat analogs on average had significantly less saturated fat and sodium, as well as more fiber thanmeat products. But of the 132 plant-based meat analogs analyzed, only 12 percent were fortified with key micronutrients essential ...
A survey was made of the malonaldehyde (MA) content of 96 fresh and processed meat and fish samples obtained from supermarkets. MA content ranged from 0.14 μg/g in a cooked ham sample to 10.05 μg/g in a cooked chicken sample. Ninety-two percent of the processed or cured meats and ...
The protein content of long-matured, dried meat may reach 43 g/100 g (Halagarda & Wójciak, 2022). Traditional smoked ham and sausages from the Warmia, Mazury, and Powiśle regions contain enough monosaturated fatty acids (MUFAs) to provide beneficial effects on the cardiovascular system, ...
Dawn of the Protein Era: It Is a New Day for Breakfast Meats as Greater Shopper Interest in Convenience and Wellness Triggers Sales Increases and Product L... The purpose of this study is to show how much of the thiamin content of the noon and evening meals is contributed by meats and ...