Search results for: MELT-BLENDING

• MEAT SCIENCE

  Journals

  ISSN: 0309-1740 , eISSN: 1873-4138

• Meat and fermented meat products as a source of bioactive peptides

  Publication

  • J. Stadnik
  • P. Kęska

  - ACTA Scientiarum Polonorum Technologia Alimentaria - Year 2015

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• WELT TRENDS

  Journals

  ISSN: 0944-8101

• Offsetting, relations, and blending with perturbation functions

  Publication

  • S. Vyatkin
  • A. Romanyuk
  • Z. Gotra
  • O. Romanyuk
  • W. Wójcik
  • R. Romaniuk
  • Y. Amirgaliyev
  • A. Assembay
  • R. S. Romaniuk

  - Year 2017

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• MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products

  Publication

  • K. Nalazek-Rudnicka
  • I. E. Kłosowska-Chomiczewska
  • A. Wasik
  • A. Macierzanka

  - FOOD CHEMISTRY - Year 2019

  The abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...

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• Meet the Associate Editor

  Publication

  • J. Nycz

  - Current Green Chemistry - Year 2022

• The role of lipids in meat

  Publication

  • Z. Sikorski
  • I. Sinkiewicz

  - Year 2010

  W rozdziale omówiono skład kwasów tłuszczowych lipidów obecnych w mięsie, ich wartość odżywczą oraz rolę jaką pełnią w zachowaniu jakości sensorycznej mięsa i produktów mięsnych.

• Method for Introducing Zeolites and MCM-41 into Polypropylene Melt-Blown Nonwovens

  Publication

  • A. Brochocka
  • R. Panek

  - Autex Research Journal - Year 2019

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• Concept of a swirling diffuser in batch blending tanks

  Publication

  • W. Artichowicz
  • J. Sawicki

  - CHINESE JOURNAL OF CHEMICAL ENGINEERING - Year 2020

  The mixing of two or more components belongs to the category of the most common unit operations, both in technology and in nature. One particular version is homogenization (blending), the effectivity of which is strongly related to the blending time. Among many differentiated individual solutions of mixing systems used in blenders, one should distinguish the class of agitators with diffusers. An analysis of the character of the...

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• BREEDING SCIENCE

  Journals

  ISSN: 1344-7610 , eISSN: 1347-3735