Works matching Cooking with pork
Results: 366
Effects of Cooking Variables on Formation of Heterocyclic Amines (HCA) in Roasted Pork and Mackerel.
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- Journal of Toxicology & Environmental Health: Part A, 2010, v. 73, n. 21/22, p. 1599, doi. 10.1080/15287394.2010.511585
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- Article
Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4227, doi. 10.1002/jsfa.8944
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- Article
Cooking properties of Nilgai Antelope steaks, and patties with beef or pork fat inclusion.
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- International Food Research Journal, 2015, v. 22, n. 4, p. 1564
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- Article
Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 2976, doi. 10.1111/j.1365-2621.2002.tb08848.x
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- Article
Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1011, doi. 10.1111/j.1365-2621.2002.tb09445.x
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- Article
Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1190, doi. 10.1111/j.1365-2621.1989.tb05951.x
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- Article
Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 15, doi. 10.1111/j.1365-2621.1989.tb08556.x
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- Article
Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1393, doi. 10.1007/s11947-013-1145-1
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- Article
Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH.
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- Journal of Animal Science, 2019, v. 97, n. 6, p. 2460, doi. 10.1093/jas/skz117
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- Article
Evaluation of the changes in composition of pork chops during cooking.
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- Translational Animal Science, 2020, v. 4, n. 3, p. 1, doi. 10.1093/tas/txaa154
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- Article
不同肥瘦比和烹制时间对狮子头猪肉丸特征挥发性 风味成分的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 257, doi. 10.13982/j.mfst.1673-9078.2022.6.0784
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- Article
Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium.
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- Food Science & Nutrition, 2015, v. 3, n. 2, p. 140, doi. 10.1002/fsn3.197
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- Article
蒸汽--微波同步加热对排骨品质的影响.
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- Food & Machinery, 2022, n. 1, p. 195, doi. 10.13652/j.issn.1003-5788.2022.01.032
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- Article
Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time).
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- Molecules, 2013, v. 18, n. 10, p. 12538, doi. 10.3390/molecules181012538
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- Article
Effects of different cooking methods of pork and beef on textural properties and sensory quality.
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- Meat Technology, 2023, v. 64, n. 2, p. 489, doi. 10.18485/meattech.2023.64.2.94
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- Article
低温真空长时煮制时间对猪肉肌原纤维 蛋白结构和特性的影响.
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- China Condiment, 2025, v. 50, n. 1, p. 78, doi. 10.3969/j.issn.1000-9973.2025.01.012
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- Article
烹饪方式对猪肉理化特性及挥发性化合物的影响.
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- China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007
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- Article
Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness.
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- Foods, 2022, v. 11, n. 1, p. 131, doi. 10.3390/foods11010131
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- Article
Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks.
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- Journal of Food Science & Technology, 2014, v. 51, n. 7, p. 1363, doi. 10.1007/s13197-012-0644-9
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- Article
Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH.
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- Animal Production Science, 2023, v. 63, n. 8, p. 816, doi. 10.1071/AN22389
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- Article
Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.
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- Journal of Animal Science, 1993, v. 71, n. 4, p. 939, doi. 10.2527/1993.714939x
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- Article
The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking.
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- Journal of Chemistry, 2021, p. 1, doi. 10.1155/2021/6624269
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- Article
THE INFLUENCE OF COOKING METHOD ON THE QUALITY OF PORK PATTIES.
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- Journal of Food Processing & Preservation, 2009, v. 33, n. 4, p. 473, doi. 10.1111/j.1745-4549.2008.00269.x
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- Article
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods.
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- Foods, 2024, v. 13, n. 7, p. 1034, doi. 10.3390/foods13071034
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Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion.
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- Foods, 2023, v. 12, n. 22, p. 4100, doi. 10.3390/foods12224100
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- Article
OPTIMIZATION OF LIGHT PORK BURGERS FORMULATED WITH CANOLA OIL AND LINSEED/SUNFLOWER SEED/ALMOND (LSA) MIX.
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- JAPS: Journal of Animal & Plant Sciences, 2015, v. 25, n. 1, p. 268
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- Article
Effects of ‘The Vicious Worm’ educational tool on Taenia solium knowledge retention in Zambian primary school students after one year.
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- PLoS Neglected Tropical Diseases, 2019, v. 13, n. 5, p. 1, doi. 10.1371/journal.pntd.0007336
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Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C708, doi. 10.1111/j.1365-2621.2004.tb09920.x
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- Article
Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 662, doi. 10.1111/j.1365-2621.2001.tb04618.x
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High-pressure-cooked low-fat pork and chicken batters as affected by salt levels and cooking...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 656, doi. 10.1111/j.1365-2621.1998.tb15806.x
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- Article
Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 386, doi. 10.1111/j.1365-2621.1998.tb15748.x
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- Article
Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 203, doi. 10.1111/j.1365-2621.1997.tb04400.x
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- Article
Acid base status of stress susceptible pigs affects sensory quality of loin roasts.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1254, doi. 10.1111/j.1365-2621.1993.tb06159.x
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- Article
Hot-boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion-type Pork Sausage.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1255, doi. 10.1111/j.1365-2621.1990.tb03909.x
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- Article
Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements.
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- Food & Bioprocess Technology, 2020, v. 13, n. 6, p. 938, doi. 10.1007/s11947-020-02421-0
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- Article
The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.
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- Journal of Animal Science, 2017, v. 95, n. 5, p. 2052, doi. 10.2527/jas.2016.1313
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- Article
Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso.
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- Food Science & Technology International, 1999, v. 5, n. 6, p. 501, doi. 10.1177/108201329900500608
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- Article
The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion.
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- Molecules, 2023, v. 28, n. 16, p. 6102, doi. 10.3390/molecules28166102
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- Article
The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men--A Randomized Cross-Over Meal Test Study.
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- Nutrients, 2017, v. 9, n. 9, p. 941, doi. 10.3390/nu9090941
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- Article
CALIDAD SENSORIAL Y PÉRDIDAS POR COCCIÓN EN CARNE DE CERDO: EFECTO DEL SEXO Y FUENTE DE SELENIO.
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- Biotecnología en el Sector Agropecuario y Agroindustrial, 2013, v. 11, n. 1, p. 130
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- Article
The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops.
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- Foods, 2022, v. 11, n. 1, p. 106, doi. 10.3390/foods11010106
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- Article
Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry.
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- Foods, 2019, v. 8, n. 3, p. 87, doi. 10.3390/foods8030087
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- Article
Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions.
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- European Food Research & Technology, 2019, v. 245, n. 10, p. 2221, doi. 10.1007/s00217-019-03309-w
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EFFECTS OF MUSTARD-HONEY, APPLE VINEGAR, WHITE WINE VINEGAR AND KEFIR ACIDIC MARINADES ON THE PROPERTIES OF PORK.
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- Veterinarija ir Zootechnika, 2018, v. 76, n. 98, p. 76
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Pork Peptone Stimulates Cholecystokinin Secretion from Enteroendocrine Cells and Suppresses Appetite in Rats.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 8, p. 1869, doi. 10.1271/bbb.60046
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Analysis of key volatile flavor substances in boiled spicy pork slices during different cooking and processing stages.
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- Food & Machinery, 2024, n. 10, p. 28, doi. 10.13652/j.spjx.1003.5788.2023.80736
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- Article
Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork.
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- Journal of Animal Science, 2008, v. 86, n. 8, p. 1819, doi. 10.2527/jas.2007-0594
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- Article
Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine.
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- Journal of Animal Science, 2006, v. 84, n. 6, p. 1577, doi. 10.2527/2006.8461577x
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Duplication of the pale, soft, and exudative condition starting with normal postmortem pork.
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- Journal of Animal Science, 2005, v. 83, n. 12, p. 2843, doi. 10.2527/2005.83122843x
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Technical Note: Use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.
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- Journal of Animal Science, 2004, v. 82, n. 1, p. 238, doi. 10.2527/2004.821238x
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- Article