全部文献期刊会议图书|学者科研项目
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作者:W.R Caine , J.L Aalhus , D.R Best ...
来源:[J].Meat Science(IF 2.754), 2003, Vol.64 (4), pp.333-339
摘要:Abstract(#br)Cyclical texture profile analysis (TPA) parameters measured using a star-shaped probe with two cycles of 80% penetration and Warner-Bratzler shear force (WBS) were compared as predictors of objective tenderness and subjective sensory characteristics of rib steaks...
作者:A.M. Herrero , J.A. Ordóñez , Romero de Avila ...
来源:[J].Meat Science(IF 2.754), 2007, Vol.77 (3), pp.331-338
摘要:... Texture profile analysis (TPA) and physico-chemical measurements (pH, aw, dry matter, fat content) were also performed. The BS determined by tensile test and TPA analysis produced complementary information that allowed these meat products to be grouped according to four diff...
作者:A.M. Herrero , L. de la Hoz , J.A. Ordóñez ...
来源:[J].Meat Science(IF 2.754), 2008, Vol.80 (3), pp.690-696
摘要:... Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant ( p < 0.05) differences mainly for BS, hardness,...
作者:M. Dolores Romero de Ávila , M. Isabel Cambero , Juan A. Ordóñez ...
来源:[J].Meat Science(IF 2.754), 2014, Vol.98 (2), pp.310-315
摘要:... BS and EF were related to texture profile analysis (TPA) and physico-chemical data. Two textural profiles were characterized mainly by BS, springiness adhesiveness and fat content. Multivariate regression analysis confirms that TPA parameters could be used to construct models...
作者:Berrin Ağar , Hüseyin Gençcelep , Furkan Türker Saricaoğlu ...
来源:[J].Food and Bioproducts Processing(IF 1.855), 2016, Vol.100, pp.118-131
摘要:... In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the dynamic rheological data and TPA parameters. All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since apparent viscosity dec...
作者:Min Huang , J.F. Kennedy , B. Li ...
来源:[J].Carbohydrate Polymers(IF 3.479), 2006, Vol.69 (3), pp.411-418
摘要:... a mixture design was used to study the effects of varieties of rice starch, polysaccharides and its concentration on the quality of the mixed gel by texture profile analysis (TPA) method. The texture profile of the rice starch–polysaccharides mixed gel was dependent not o...
作者:Vandita Singh , Nejib Guizani , Ahmed Al-Alawi ...
来源:[J].Industrial Crops & Products(IF 2.468), 2013, Vol.50, pp.866-873
摘要:Abstract(#br)Instrumental texture profile analysis (TPA) of nine batches of date flesh with different quality levels was performed and the parameters were related to its physico-chemical properties (i.e., color, mass, length, width of whole date fruit as well as moisture, crude f...
作者:Di Wu , Da-Wen Sun , Yong He
来源:[J].Food Chemistry(IF 3.334), 2014, Vol.145, pp.417-426
摘要:Abstract(#br)This study developed a pushbroom visible and near-infrared hyperspectral imaging system in the wavelength range of 400–1758 nm to determine the spatial distribution of texture profile analysis (TPA) parameters of salmon fillets. Six TPA parameters (hardness, adh...
作者:O Martinez , J Salmerón , M.D Guillén ...
来源:[J].Food Control(IF 2.738), 2004, Vol.15 (6), pp.457-461
摘要:Abstract(#br)The texture of two meat products (salted pork loin and salted bacon) treated with two commercial liquid smoke flavourings (immersion for 30 s in either F1 or F2) was examined by instrumental texture profile analysis after 15, 30 and 90 days of storage. The two flavou...
作者:F. Ruiz de Huidobro , E. Miguel , B. Blázquez ...
来源:[J].Meat Science(IF 2.754), 2005, Vol.69 (3), pp.527-536
摘要:Abstract(#br)Two methods for assessing texture characteristics of meat (Warner–Bratzler (WB) – and texture profile analysis (TPA)), both performed either on raw or on cooked meat, were tested in 96 samples of m. longissimus dorsi muscle of eight heifers and eight bulls, ag...

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