ライフサイエンスコーパス: mince

1 ARS (from 0.37 to 0.40 mg MDA equivalents/kg mince).

2 s membras, is turning the fish into boneless mince.

3 rocessing was studied using Hb-fortified cod mince.

4 tent effect on lipid oxidation of washed cod mince.

5 compounds, compared with that prepared from mince.

6 ein isolate compared to the digested herring mince.

7 evated oxidation in chilled non-supplemented mince.

8 C for 30 min [fully cooked meat (FCM)], and minced.

9 ibited efflux of [3H]-MPP+ from hypothalamic minces.

10 thylase enzyme during frozen storage of fish minces.

11 5-fold increase in frequency), day 3 in lung mince (20-fold increase in total DC), and day 4 in bronc

12 D(SEC) differed for casein (87.6%), chicken mince (72.6%), heated pea protein concentrate (67.8%), b

13 % for all samples (102-135 %), except saute mince (99 %) which still did not differ significantly fr

14 Our method, Mince, achieves up to a 45% reduction in file sizes (28%

15 In comparison with crude mince and conventional surimi, the alkali pH-shift proce

16 ree of hydrolysis (DH) were observed between mince and isolates after completed gastrointestinal dige

17 For the latter, herring mince and pH-shift produced herring protein isolate, bot

18 )D(3)) concentration/retention in pork loin, mince and sausages.

19 ut prewashing, compared to those of unwashed mince and surimi (P<0.05).

20 tion during frozen storage of Baltic herring mince and to determine the impact of these additions on

21 When hydrolysate powder produced from mince and W-MR-Al (0-0.3%w/v) were fortified in milk, th

22 When mince and W-MR-Al were hydrolysed using Alcalase for up

23 The tissues were then minced and extracted with 5 mM sodium phosphate containi

24 Conjunctivas from rat and human were minced and goblet cells were allowed to grow.

25 The tissue was minced and goblet cells were grown.

26 e required to identify such scenarios within minced and processed products.

27 le preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled

28 JRA synovial tissue fragments that had been minced and then implanted into SCID mice.

29 Sample mincing and different spectra pre-treatments were not ne

30 potential (PFP, 1.18-1.32 mmol peroxides/kg mince) and thiobarbituric acid reactive substances (TBAR

31 due to increased sales of meat-free burgers, mince, and sausages.

32 Rat and human conjunctivas were minced, and goblet cells were allowed to grow.

33 The lungs were removed, aseptically minced, and homogenized.

34 used to assess its capabilities of detecting minced beef adulteration with beef brain, heart, kidney,

35 In inoculated minced beef and river water samples, the limits of detec

36 pplication of this AuNPs based technology in minced beef and tap water indicates the possibility of i

37 309 CFU/mL were obtained in buffer solution, minced beef and tap water samples respectively, with a b

38 after spiking of 5 different samples of both minced beef and tap water with 10(3) and 10(4) CFU/mL we

39 Minced beef and water samples inoculated with different

40 rove the shelf life and ensure the safety of minced beef during 9 days of storage at 4 degrees C.

41 g applications, in particular for monitoring minced beef freshness, using cellulose extracted from gr

42 Minced beef is more rapidly digested and absorbed than b

43 ed in 50 mL of ultrapure water, was added to minced beef liver.

44 producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the

45 tion, and differentiation of bovine offal in minced beef products.

46 The amounts of Ti and Zn migrated into minced beef samples ranged from 21.37 to 48.15 ppm and 1

47 Subsequently, minced beef samples were packed with ANFs, and migration

48 ken together, ICA showed a quick response to minced beef spoilage with the ability to differentiate b

49 body protein balance was more positive after minced beef than after beef steak consumption (29 +/- 2

50 he 6-h postprandial period was greater after minced beef than after beef steak consumption (61 +/- 3%

51 peared more rapidly in the circulation after minced beef than after beef steak consumption (P < 0.05)

52 The Ti and Zn nanoparticles migrated to minced beef were significantly affected by the independe

53 tly increased the shelf-life (by 21 days) of minced beef, as well as inhibited the growth of major sp

54 ed beef, which was provided as beef steak or minced beef.

55 n addition to the commonly suspected ground (minced) beef, can transmit this pathogen to people.

56 Minced broccoli seedlings reduced NF-kappaB activity by

57 of protein hydrolysates derived from tilapia mince, casein and pea protein, were investigated.

58 ral integrity, and preservation potential in minced chicken meat (MCM) as compared to high-methoxyl p

59 es (TBARS) and hexanal were formed in washed mince containing haem proteins, especially Hb.

60 reventive effect on discolouration of washed mince containing Mb or Hb during storage (P<0.05).

61 s of fibroblasts present in cultures of lung minces, fibroblasts from IL-13-deficient strains have re

62 Sunflower oil and minced fish flesh, as model foods, were subjected to dif

63 the washing step of surimi preparation from minced fish, that causes environmental problem.

64 arisons were made with conventionally washed minces from kilka and silver carp fillets; either alone

65 Minces from one or more segments were obtained through g

66 washing showed a similar network to unwashed mince gels, whilst a similar network was observed betwee

67 Broadhead catfish mince had 2-MIB at level of 0.8mug/kg, but no 2-MIB was

68 The investigations were performed for: 1) minced hand deboned chicken fillets, 2) low pressure MSM

69 When challenging THP-1 macrophages, tilapia mince hydrolysate (TMH) enhanced innate immunity through

70 Therefore, tilapia mince hydrolyzed by V. halodenitrificans proteinases con

71 Hake minces incorporating these three compounds were prepared

72 Tissue explants were mechanically minced into 1 mm(3) pieces to minimize time exposure to

73 Mince is written in C++11, is open source and has been m

74 e previously shown that revascularization of minced JRA synovial tissues engrafted into SCID mice cor

75 In minced kidneys and cultured cells, CaSR activation with

76 n progesterone receptor using oviduct tissue minces labeled with [32P]PO4 under nonequilibrium condit

77 lls, were detected in blood, enzyme-digested minced lung, and bronchoalveolar lavage fluid using flow

78 ysates from tilapia muscle fractions, namely mince (M), washed mince (WM), and sarcoplasmic protein (

79 errets were fed infected raw chicken meat or minced meat administered into the stomach by gavage with

80 these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar

81 idants for extending the shelf life of fresh minced meat at industrial scale.

82 -based spectrometer (740-1070 nm) for salted minced meat composition diagnostics at industrial scale.

83 mising way to extend the shelf life of fresh minced meat for about two days.

84 ating the 70 degrees C shiitake extract into minced meat formulations led to significantly higher lev

85 validated on several commercially available minced meat products and performed well in terms of hand

86 R approach for the quantification of meat in minced meat products.

87 Ivermectin was extracted from the minced meat samples through a solvent extraction using m

88 ork or beef meat can be detected in premixed minced meat samples.

89 In vivo study was done using fresh minced meat stored at 4 degrees C and analysed after 0,

90 ropane-1,2-diol esters (3-MCPDEs) in various minced meat types (pork loin, pork belly, beef belly, an

91 species that may lead to lipid oxidation in minced meat under two different storage conditions.

92 G-ZnO-ATH, applied to minced meat's quality monitoring at different storage co

93 ented sausage, cooked ham, dry-cured ham and minced meat) by trained assessors.

94 r the boar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham.

95 ethanol and a homogenising step (cooked ham, minced meat, tenderloin, bacon, cutlets, blade loin, unc

96 One popular staple food in many lands is minced meat, traditionally prepared from beef and/or por

97 with different percentages of pork and beef minced meat.

98 etics, alkali, or acid, and Klotho shed from minced mouse kidneys, and from HEK-293 cells expressing

99 ion combined with a myogenic treatment (i.e. minced muscle graft) would have a synergistically benefi

100 lularized extracellular matrix scaffold or a minced muscle graft.

101 tial influence on the response to autologous minced muscle grafting (MMG) as a regenerative therapy.

102 Briefly OTA extraction from minced muscle samples involved the use of acidified meth

103 Higher binding of HbI to washed cod mince occurred compared to HbIV, yet HbIV better promote

104 Geosmin was found in mince of Nile tilapia and broadhead catfish at levels of

105 Acutely prepared minces of rat medial hypothalamic tissue accumulated the

106 f identical enzymatic degradation after fine mincing of the organ.

107 , thereby improving gelling property of fish mince or surimi.

108 lic acid and tannic acid; 200 ppm) in washed mince (pH 6), with added myoglobin (Mb) and haemoglobin

109 as used to analyze the volatile compounds of minced pork meat during storage.

110 le salad, egg yolk, egg white, whole egg and minced pork meat has validated the precision of the meth

111 material was developed and applied to fresh minced pork meat.

112 osed as a novel food preservative based on a minced pork model study.

113 In the minced pork model, OligoCS effectively performs a food p

114 Freezing-thawing minced pork reduced water-holding of myofibrils and incr

115 0-1700 nm) were acquired for both intact and minced pork samples and the mean spectra were extracted

116 d as a colorimetric indicator for monitoring minced pork spoilage.

117 rogen (TVB-N) built up in the package during minced pork storage at 4 C, and the results showed a pos

118 Fresh minced pork was exposed to either high salt (2 M KCl) on

119 The measurements were carried out in minced pork, and the results obtained showed close resem

120 inserting it in a ballistic gel phantom and minced pork.

121 een the color change, TVB-N and pH change of minced pork.

122 nation of chemical composition of intact and minced pork.

123 Mince prepared using washing/membrane removal/alkaline s

124 eing 100% feed, to include also high-quality minces, protein isolates or oils for the food industry.

125 actable protein from freeze-thaw abused fish mince, providing similar or better cryoprotection compar

126 horse meat can be detected and quantified in minced raw meat samples with high reproducibility and se

127 Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in or

128 alkali-produced protein isolates and washed minces, respectively, of kilka and silver carp improved

129 e study of physicochemical properties of the minces (salt-soluble proteins, water holding capacity, s

130 concentrations were significantly lower than mince/sausage.

131 o Nascent Chromatin with EdU and sequencing (MINCE-seq) to characterize the genome-wide location of n

132 Protein recovery rate from minced skins extracted with pH 2.4 HCl containing 23.6KU

133 the severe heat impact during stir-frying of minced spinach, showing that domestic treatments need to

134 gene-related peptide (CGRP) was measured in minced spinal tissues taken from naive rats or rats on p

135 sates (FPHs) as cryoprotectants for cod fish mince subjected to freeze-thaw abuse.

136 n gel properties of Indian mackerel unwashed mince, surimi and protein isolates with and without prew

137 ignificantly better on fresh Hb-enriched cod mince than Brown's and Drabkin's methods; recovery was 9

138 The SWW was repeatedly used to wash the fish mince that gained a final protein content of 3.20% (w/v)

139 H 11), respectively compared to freeze-dried minced tilapia muscle (CONTROL).

140 with the exuberant revascularization of JRA minced tissue fragments implanted into SCID mice.

141 ar proteins from mackerel (Scomber scombrus) mince to undergo carbonylation reactions during chilled

142 and marjoram, respectively, and subsequently minced to obtain a paste.

143 Autologous TILs were expanded ex vivo from minced tumors cultured with interleukin-2.

144 HbI with insoluble components of washed cod mince under different pH and salt conditions.

145 0.38 mg malondialdehyde (MDA) equivalents/kg mince) under low oxygen storage conditions.

146 on chemical compositions of Indian mackerel mince was studied.

147 pro-oxidant activities in washed cod muscle mince (WCM) were studied using simple pH-shifts to simul

148 In addition, the minces were assayed chemically for lipid and calcium sal

149 Artery segments and minces were excited with 830 nm near-infrared light, and

150 When minces were loaded with [14C]ACh in the presence of echo

151 Rat hippocampal minces were loaded with [acetyl 1-14C]acetylcholine ([14

152 as monitored in hake (Merluccius merluccius) mince with different thermal histories (fresh, frozen, c

153 Consequently, the salt-ground mince with phytic acid showed worse viscoelastic propert

154 Treatment of whole brain minces with vasopressin or vasotocin led to increases in

155 r/0.9% NaCl with/without antioxidants, (iii) mincing with subsequent addition of the mentioned antiox

156 a muscle fractions, namely mince (M), washed mince (WM), and sarcoplasmic protein (SP), were investig

157 ot generate superoxide anion in culture, the minced xenograft tumors did.

158 Therefore, the appropriate pretreatment of mince yielded hydrolysate with lower fishy odour.