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Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

Meat science, 2017-10, Vol.132, p.90-98

2017

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Vacuum cooling in bulk of beef pieces of different sizes and shape – Evaluation and comparison to conventional cooling methods

Journal of food engineering, 2013-05, Vol.116 (2), p.581-587

2013

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Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances

Critical reviews in food science and nutrition, 2012-11, Vol.52 (11), p.1024-1038

2012

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Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates

Innovative food science & emerging technologies, 2012-10, Vol.16, p.205-210

2012

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Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams

Meat science, 2013-10, Vol.95 (2), p.425-432

2013

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Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype

International journal of food science & technology, 2015-09, Vol.50 (9), p.2066-2073

2015

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Immersion vacuum cooling of cooked beef – Safety and process considerations regarding beef joint size

Meat science, 2008-11, Vol.80 (3), p.738-743

2008

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Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges

Food research international, 2020-11, Vol.137, p.109575-109575, Article 109575

2020

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Opportunities and perspectives for utilisation of co-products in the meat industry

Meat science, 2018-10, Vol.144, p.62-73

2018

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Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations

Food science & technology, 2018-10, Vol.96, p.679-685

2018

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Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment

Food science & technology, 2009, Vol.42 (1), p.332-337

2009

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Expanding the industrial applications of a meat co-product: Generation of low-haemoglobin content plasma by means of red cells crenation

Journal of cleaner production, 2018-06, Vol.185, p.805-813

2018

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Novel “gel demineralizing” method for protein recovery from fat rendering waste stream based on its gelling properties

Food hydrocolloids, 2018-11, Vol.84, p.529-536

2018

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Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing

Food science & technology, 2014-11, Vol.59 (1), p.77-85

2014

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Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology

Food science & technology, 2014-10, Vol.58 (2), p.427-438

2014

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Evaluation of the immersion vacuum cooling of cooked beef jointsamathematical simulation of variations in beef size and porosity and pressure reduction rates

Innovative food science & emerging technologies, 2012-10, Vol.16, p.205-210

2012

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Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

International journal of food science & technology, 2014-12, Vol.49 (12), p.2659-2667

2014

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Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints – A finite difference model

Meat science, 2008-11, Vol.80 (3), p.885-891

2008

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Proteins Recovery From Meat Processing Coproducts

Sustainable Meat Production and Processing, 2018

Galanakis, Charis M

2018

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Chapter 26 - Vacuum Cooling of Foods

Emerging Technologies for Food Processing, 2015, p.477-494

Second Edition, 2015

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Chapter 23 - Combined Microwave Vacuum Drying

Emerging Technologies for Food Processing, 2015, p.427-445

Second Edition, 2015

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Cardiac effects of deferasirox in transfusion‐dependent patients with myelodysplastic syndromes: TELESTO study

British journal of haematology, 2024-05, Vol.204 (5), p.2049-2056

2024

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Iron Chelation in Transfusion-Dependent Patients With Low- to Intermediate-1–Risk Myelodysplastic Syndromes: A Randomized Trial

Annals of internal medicine, 2020-04, Vol.172 (8), p.513

2020

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osr1 Maintains Renal Progenitors and Regulates Podocyte Development by Promoting wnt2ba via the Antagonism of hand2

Biomedicines, 2022-11, Vol.10 (11), p.2868

2022

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A Single Session of a Digital Health Tool-Delivered Exercise Intervention May Provide Immediate Relief from Pelvic Pain in Women with Endometriosis: A Pilot Randomized Controlled Study

International journal of environmental research and public health, 2023-01, Vol.20 (3), p.1665

2023

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Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

Vacuum cooling in bulk of beef pieces of different sizes and shape – Evaluation and comparison to conventional cooling methods

Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances

Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates

Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams

Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype

Immersion vacuum cooling of cooked beef – Safety and process considerations regarding beef joint size

Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges

Opportunities and perspectives for utilisation of co-products in the meat industry

Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations

Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment

Expanding the industrial applications of a meat co-product: Generation of low-haemoglobin content plasma by means of red cells crenation

Novel “gel demineralizing” method for protein recovery from fat rendering waste stream based on its gelling properties

Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing

Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology

Evaluation of the immersion vacuum cooling of cooked beef jointsamathematical simulation of variations in beef size and porosity and pressure reduction rates

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints – A finite difference model

Proteins Recovery From Meat Processing Coproducts

Chapter 26 - Vacuum Cooling of Foods

Chapter 23 - Combined Microwave Vacuum Drying

Cardiac effects of deferasirox in transfusion‐dependent patients with myelodysplastic syndromes: TELESTO study

Iron Chelation in Transfusion-Dependent Patients With Low- to Intermediate-1–Risk Myelodysplastic Syndromes: A Randomized Trial

osr1 Maintains Renal Progenitors and Regulates Podocyte Development by Promoting wnt2ba via the Antagonism of hand2

A Single Session of a Digital Health Tool-Delivered Exercise Intervention May Provide Immediate Relief from Pelvic Pain in Women with Endometriosis: A Pilot Randomized Controlled Study

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