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GCB Bioenergy, ISSN 1757-1693, 03/2013, Volume 5, Issue 2, pp. 132 - 143
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2008, Volume 109, Issue 1, pp. 144 - 148
Journal Article
Food Research International, ISSN 0963-9969, 2011, Volume 44, Issue 9, pp. 2624 - 2633
This study was carried out for post-mortem non-destructive prediction of water holding capacity (WHC) in fresh beef using near infrared (NIR) hyperspectral... 
NIR | Drip loss | Imaging spectroscopy | Beef | Multivariate analysis | Water holding capacity | Hyperspectral imaging | Meat | INFRARED REFLECTANCE SPECTROSCOPY | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | ONLINE | PREDICTION | QUALITY ATTRIBUTES | FAT | EARLY POST-MORTEM | COOKING LOSS | PORK QUALITY | Image processing | Algorithms | Wavelengths | Images | Mathematical models | Standard error | Spectra | Coefficients
Journal Article
Meat Science, ISSN 0309-1740, 2005, Volume 71, Issue 1, pp. 194 - 204
Unacceptable water-holding capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the... 
Water-holding capacity | Drip loss | pH | Calpain | Proteolysis | ACTIVATED PROTEIN-KINASE | FILAMENT LATTICE | GLYCOGEN-CONTENT | FOOD SCIENCE & TECHNOLOGY | drip loss | calpain | SMOOTH-MUSCLE | PIG SKELETAL-MUSCLE | water-holding capacity | MU-CALPAIN | BEEF | PORK QUALITY | proteolysis | Proteins
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 02/2017, Volume 52, Issue 2, pp. 464 - 471
Summary The objective of this work was to analyse the role of desmin in texture softening and water‐holding capacity (WHC) of ice‐stored grass carp fillet.... 
grass carp fillet | texture | Desmin | water‐holding capacity | ice storage | water-holding capacity | STORAGE | MEAT QUALITY | CALPAIN | FISH MUSCLE | FOOD SCIENCE & TECHNOLOGY | PROTEOLYSIS | COD GADUS-MORHUA | SALMO-SALAR L | TEMPERATURE | PROTEIN-DEGRADATION | PORK | Intermediate filament proteins | Carp | Biodegradation | Food science | Degradation | Correlation | Fillets | Surface layer | Grasses | Softening | Texture
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2019, Volume 54, Issue 6, pp. 2159 - 2168
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 02/2015, Volume 44, pp. 372 - 379
The water holding capacity of casein gels was investigated by measuring the swelling and de-swelling under a variety of conditions of temperature and salt... 
Water holding | Kinetics | Hydrogels | Swelling | Caseins | GELS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | Polyelectrolytes | Crosslinked polymers | Casein | Dairy farming | Solvents | Gels | Volume fraction | Micelles | Crosslinking | Foods | Density
Journal Article
Journal Article