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Effect of Natural Crosslinker on the Properties of Chicken Feather and Modified Vegetable Oil Based Green Composites
Biocomposite natural fiber mechanical properties thermal properties biodegradable
2023/12/4
For the past few decades environmental concerns had been influencing the researchers to employ natural fibers and polymers from renewable resources as a replacement for petroleum-based resins and synt...
A Photogrammetric Method for Enhancing The Detection of Bone fragments and Other Hazard Materials In Chicken Filets
Close Range DEM Automation
2015/7/14
The research suggests a system that automatically generates Digital Elevation Model (DEM) of a chicken filet. The
DEM is generated by close range photogrammetry methods, using stereoscopic images of ...
Empirical Prediction and Risk Assessment of Chicken Egg Prices in China Using Support Vector Machine Algorithm
Chicken Egg Prices China
2016/6/2
The study was aimed to predict and assess the prices and their corresponding fluctuations of chicken eggs in China with risk warning using Support Vector Machine (SVM) algorithm from the aspects of co...
Improving electric vehicle sales may require solving unique chicken and egg problem
electric vehicle sales unique chicken egg problem
2015/3/4
In 2011, an important national priority was declared: Put 1 million electric vehicles on the road by 2015. Since then, sales of plug-in electric vehicles have risen and continue to rise, but they pale...
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
non-heme iron bioavailability dialyzability
2014/10/22
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
mitochondrial enzymes adulteration detection freezing meat
2014/10/11
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different s...
Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
Staphylococcus spp. Enterococcus spp. susceptibility test identification antibiotic
2014/2/24
We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strain...
Differentiation between fresh and thawed chicken meats
citrate synthase meat freezing detection
2014/2/24
Adulteration of fresh meat and its possible substitution with frozen and thawed meat represents a problem, since thawed meat has not only lower sensory qualities than fresh meat but also a lower price...
Effect of enzymatic modification on frozen chicken surimi
transglutaminase texture rheological NMR water activity DSC
2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
myosin actin chicken meat marinades denaturation DSC
2014/2/25
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades ...
Effect of enzymatic modification on chicken surimi
transglutaminase texture rheology NMR water activity
2014/2/25
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
Determination of Sparfloxacin Concentrations in Chicken Serums and Residues in Chicken Tissues and Manures Using Self-Ordered Ring Fluorescence Microscopic Imaging Technique
SOR technique Sparfloxacin Chicken serum Chicken tissues Chicken manures
2012/10/15
Based on the self-ordered ring (SOR) fluorescence microscopic imaging technique on a hydrophobic glass slide with Zn2+ and cetyltrimethyl ammonium bromide (CTMAB) as sensitizer, and poly (vinyl alcoho...
Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing
Caspase-3 Ageing Ca2+ Camptothecin Etoposide Apoptosis
2012/8/14
Recently, a novel consideration has focused on the potential relationship of apoptosis and the protease caspases and the underlying mechanism for meat postmortem tenderization. In this study, apoptosi...
Spoilage of Chilled Chicken Meat and Liver by Psychrophilic Lipase
Psychrophilic Lipase Chicken Meat
2016/5/31
In this study, the food spoilage by the action of psychrophilic lipase has been investigated with respect to chicken meat and liver, which are stored at chilling temperatures in many places like the s...
Effect of Natural Tenderizers on Physico-Chemical Properties of Chicken Gizzard and Goat Heart
Physico-Chemical Properties Chicken Gizzard
2016/5/31
An investigation was conducted to evaluate the physico-chemical properties of chicken gizzard and goat heart treated with kachri (Cucumis trigonus Roxb.) and ginger (Zingiber officinale roscoe) as nat...