نتایج جستجو برای: color stability

تعداد نتایج: 418007  

2014
Cameron Faustman

Myoglobin is a heme-containing protein that participates in aerobic metabolism in antemortem muscle by storing and/or delivering oxygen. Several scholarly reviews have been devoted to the chemical characterization of myoglobin and its effect on meat color (Faustman and Cassens, 1990; Renerre, 2000; Mancini and Hunt, 2005). this review will re-confirm the criticality of heme properties as they r...

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Journal: :Kansas Agricultural Experiment Station Research Reports 2008

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Journal: :Kansas Agricultural Experiment Station Research Reports 2001

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Journal: :Journal of Food Science and Technology 2019

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Journal: :Meat and Muscle Biology 2017

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Journal: :Brazilian Oral Research 2008

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Journal: :Journal of Clinical and Experimental Dentistry 2020

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Journal: :Journal of Dental Research 1978

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2011
Surendranath P. Suman

meat color is an important quality trait influencing the purchase decisions of consumers at the point of sale. maintaining the cherry-red color of fresh meat desirable to consumers is critical to retailing, and discolorationinduced quality deterioration leads to a $1 billion annual revenue loss in the US meat industry. the redox chemistry of myoglobin and its interactions with other biomolecule...

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پایان نامه :دانشگاه آزاد اسلامی - دانشگاه آزاد اسلامی واحد تهران مرکزی - دانشکده زبانهای خارجی 1391
زهرا صفاتیان, محمدمهدی اسماعیلی, مریم ایرجی, محمد مهدی اسماعیلی,

abstract: proverbs are of the language materials which of the food of any language depends on the quality and quantity of these same materials. in the present research, the researcher tried to present the ramsarian proverbs according to four variables of color, fruit, plantsand animals that selected from the book of the members of each of these four variables, put them into the spss system fo...

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