Showing results (1-10 of 22) with videos related to
Sort By:
Pageof 3
Meat Science|November 9, 2011
Effects of carbon dioxide on yield, texture and microstructure of cooked ground beefOddvin Sørheim, Ragni Ofstad, Per LeaScanning|July 18, 2003
Identification of fat, protein matrix, and water/starch on microscopy images of sausages by a principal component analysis-based segmentation schemeAchim Kohler, Vibeke Høst, Grethe Enersen, et al.Journal of Agricultural and Food Chemistry|August 12, 2011
Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by Fourier transform infrared (FTIR) microspectroscopyNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.Journal of Agricultural and Food Chemistry|June 11, 2008
Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopyUlrike Böcker, Achim Kohler, Ida G Aursand, et al.Journal of Agricultural and Food Chemistry|March 19, 2009
Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopyIzaskun Carton, Ulrike Böcker, Ragni Ofstad, et al.Meat Science|June 26, 2013
Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysisNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.Food Chemistry|December 26, 2012
Characterising protein, salt and water interactions with combined vibrational spectroscopic techniquesNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.Journal of Agricultural and Food Chemistry|August 31, 2006
Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopyUlrike Böcker, Ragni Ofstad, Hanne Christine Bertram, et al.Journal of Agricultural and Food Chemistry|April 25, 2007
Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry studyZhiyun Wu, Hanne Christine Bertram, Ulrike Böcker, et al.Journal of Agricultural and Food Chemistry|March 12, 2013
FTIR imaging for structural analysis of frankfurter sausages subjected to salt reduction and salt substitutionNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.Pageof 3