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There are 6213 results for: content related to: Low-Temperature Carbon Monoxide Oxidation with Au–Cu Meatball-Like Cages Prepared by Galvanic Replacement

  1. Effects of Water Extract of Urtica dioica L. on the Quality of Meatballs

    Journal of Food Processing and Preservation

    Fatih Oz

    Article first published online : 25 APR 2013, DOI: 10.1111/jfpp.12097

  2. PREPARATION OF CLOVE BUDS DEODORIZED AQUEOUS EXTRACT (CDAE) AND EVALUATION OF ITS POTENTIAL TO IMPROVE OXIDATIVE STABILITY OF CHICKEN MEATBALLS IN COMPARISON TO SYNTHETIC AND NATURAL FOOD ANTIOXIDANTS

    Journal of Food Quality

    Volume 35, Issue 3, June 2012, Pages: 190–199, KIM WEI CHAN, NICHOLAS M.H. KHONG, SHAHID IQBAL, SOO EE CH'NG and ABDUL SALAM BABJI

    Article first published online : 9 MAY 2012, DOI: 10.1111/j.1745-4557.2012.00445.x

  3. POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

    Journal of Food Quality

    Volume 34, Issue 4, August 2011, Pages: 245–251, KUO-CHIANG HSU, DENG-CHENG LIU, HERBERT W. OCKERMAN and FA-JUI TAN

    Article first published online : 1 AUG 2011, DOI: 10.1111/j.1745-4557.2011.00393.x

  4. THE EFFECT OF NISIN AND BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL QUALITY OF TURKISH-STYLE MEATBALL (TEKIRDAĞ KÖFTE)

    Journal of Food Safety

    Volume 28, Issue 3, August 2008, Pages: 355–375, HILAL COLAK, HAMPARSUN HAMPIKYAN, ENVER BARIS BINGOL and HARUN AKSU

    Article first published online : 28 JUL 2008, DOI: 10.1111/j.1745-4565.2008.00105.x

  5. Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen Storage

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: S91–S98, T. Nurkhoeriyati, N. Huda and R. Ahmad

    Article first published online : 19 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02519.x

  6. Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata)

    Journal of Food Science

    Volume 69, Issue 3, April 2004, Pages: SNQ107–SNQ111, K. W. LIN and H. Y. LIN

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb13378.x

  7. Maintenance of Safety and Quality of Refrigerated Ready-to-Cook Seasoned Ground Beef Product (Meatball) by Combining Gamma Irradiation with Modified Atmosphere Packaging

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: M413–M420, Gurbuz Gunes, Aylin Ozturk, Neriman Yilmaz and Beraat Ozcelik

    Article first published online : 21 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02244.x

  8. Effect of collagen preparations used as carriers of potassium iodide on retention of iodine and thiamine during cooking and storage of pork meatballs

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 8, June 2007, Pages: 1473–1479, Katarzyna Waszkowiak and Krystyna Szymandera-Buszka

    Article first published online : 17 APR 2007, DOI: 10.1002/jsfa.2844

  9. Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: C838–C845, Renata Aparecida Soriano Sancho, Fabíola Aliaga de Lima, Gabriel Guerra Costa, Lilian Regina Barros Mariutti and Neura Bragagnolo

    Article first published online : 8 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02224.x

  10. Modelling the deep-fat frying of beef meatballs

    International Journal of Food Science & Technology

    Volume 29, Issue 4, August 1994, Pages: 429–440, PETER ATEBA and GAURI S. MITTAL

    Article first published online : 6 JUL 2007, DOI: 10.1111/j.1365-2621.1994.tb02084.x

  11. Effect of different modified atmosphere packaging on microbial quality, oxidation and colour of a seasoned ground beef product (meatball)

    Packaging Technology and Science

    Volume 23, Issue 1, January/February 2010, Pages: 19–25, Aylin Ozturk, Neriman Yilmaz and Gurbuz Gunes

    Article first published online : 4 SEP 2009, DOI: 10.1002/pts.875

  12. Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs

    Journal of Food Science

    Volume 59, Issue 6, November 1994, Pages: 1275–1278, P. ATEBA and G. S. MITTAL

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb14694.x

  13. EFFECTS OF SAGE EXTRACT (SALVIA OFFICINALIS L.) AND A MIXTURE OF SAGE EXTRACT AND SODIUM ISOASCORBATE ON THE QUALITY AND SHELF LIFE OF VACUUM-PACKED TURKEY MEATBALLS

    Journal of Muscle Foods

    Volume 18, Issue 4, October 2007, Pages: 420–434, M. KARPIŃSKA-TYMOSZCZYK

    Article first published online : 1 OCT 2007, DOI: 10.1111/j.1745-4573.2007.00096.x

  14. Effect of Thermal Processing on the Survival of Foot-and-Mouth Disease Virus in Ground Meat

    Journal of Food Science

    Volume 47, Issue 2, March 1982, Pages: 388–392, J. H. BLACKWELL, D. RICKANSRUD, P. D. McKERCHER and J. W. McVICAR

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb10087.x

  15. Artificial neural network for the prediction of temperature, moisture and fat contents in meatballs during deep-fat frying

    International Journal of Food Science & Technology

    Volume 36, Issue 5, June 2001, Pages: 489–497, G. S. Mittal and J. Zhang

    Article first published online : 20 DEC 2001, DOI: 10.1046/j.1365-2621.2001.00490.x

  16. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdaǧ meatballs

    Food / Nahrung

    Volume 46, Issue 4, 1 July 2002, Pages: 276–278, I. Yilmaz, H. Yetim and H. W. Ockerman

    Article first published online : 2 AUG 2002, DOI: 10.1002/1521-3803(20020701)46:4<276::AID-FOOD276>3.0.CO;2-2

  17. STORAGE STABILITY AND REHYDRATABILITY OF COMMINUTED, LYOPHILIZED AND COMPRESSED MEAT PRODUCTS

    Journal of Food Science

    Volume 41, Issue 5, September 1976, Pages: 1122–1126, A. S. RANADlVE, E. A. HUANG and E. SELTZER

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb14400.x

  18. EFFECT OF COSMOS CAUDATUS, POLYGONUM MINUS AND BHT ON PHYSICAL PROPERTIES, OXIDATIVE PROCESS, AND MICROBIOLOGY GROWTH OF QUAIL MEATBALL DURING REFRIGERATION STORAGES

    Journal of Food Processing and Preservation

    Volume 36, Issue 1, February 2012, Pages: 55–66, B. IKHLAS, N. HUDA and N. ISMAIL

    Article first published online : 14 JUL 2011, DOI: 10.1111/j.1745-4549.2011.00552.x

  19. Graphical Abstract: ChemSusChem 10/2013

    ChemSusChem

    Volume 6, Issue 10, October 2013, Pages: 1784–1792,

    Article first published online : 14 OCT 2013, DOI: 10.1002/cssc.201390035

  20. MICROBIOLOGICAL AND CHEMICAL INVESTIGATION OF OHMIC HEATING OF PARTICULATE FOODS USING A 5 kW OHMIC SYSTEM

    Journal of Food Processing and Preservation

    Volume 20, Issue 1, March 1996, Pages: 41–58, H.-J. KIM, Y.-M. CHOI, A. P. P. YANG, T. C. S. YANG, I. A. TAUB, J. GILES, C. DITUSA, S. CHALL and P. ZOLTAI

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1996.tb00339.x