Parcourir par Affiliation d'auteur

Physico-chemical characteristics and lipid oxidative stability of zebra (Equus Burchelli) droëwors made using different levels of sheep fat. Mandela Zikhona, Arnaud Elodie, Hoffman Louwrens Christian. 2021. Foods, 10 (10), n.spéc. Game Meat and Game Meat Products: Safety, Quality and Consumer Perception:2497, 10 p.

Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Nyikadzino Mahachi Leo, Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2020. Foods, 9 (12):1822, 18 p.

Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene and lipid oxidation of dry pork sausages during processing and storage. Mukumbo Felicitas, Descalzo Adriana Maria, Collignan Antoine, Hoffman Louwrens Christian, Servent Adrien, Muchenje Voster, Arnaud Elodie. 2020. Journal of Food Processing and Preservation, 44 (1):e14300, 12 p.

Fermented meat sausages from game and venison: what are the opportunities and limitations? Chakanya Chido, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2020. Journal of the Science of Food and Agriculture, 100 (14), n.spéc. Special Section: In honour of David Reid : 5023-5031.

Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: Physicochemical and sensory attributes. Mahachi Leo N., Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2019. LWT - Food Science and Technology, 115:108454, 7 p.

Changes in the physico-chemical attributes through processing of salami made from blesbok (Damaliscus pygargus phillipsi), eland (Taurotragus oryx), fallow deer (Dama dama), springbok (Antidorcas marsupialis) and black wildebeest (Connochaetes gnou) in comparison to pork. Chakanya Chido, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2018. Meat Science, 146 : 87-92.

Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors. Mukumbo Felicitas, Arnaud Elodie, Collignan Antoine, Hoffman Louwrens Christian, Descalzo Adriana Maria, Muchenje Voster. 2018. Journal of Food Science and Technology, 55 (12) : 4833-4840.

Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat. Chakanya Chido, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2017. Meat Science, 126 : 63-72.