Results 61 to 70 of about 4,237 (214)
Meat and Muscle Biology, 2023 The objective of this study was to evaluate the impact of various combinations of refrigerated and frozen storage on quality and palatability attributes in ribeye roll and top sirloin butt subprimals and steaks.
Ashley Arnold +3 more
doaj +2 more sources
Veterinary Sciences, 2023 Diminished appetite and poor eating behavior accompanied by weight loss or cachexia are often reported in dogs living with cancer. This study was conducted to determine the acceptance and eating enthusiasm in dogs with cancer for a new therapeutic, nutritionally balanced, and calorically dense food designed for dogs with cancer.
Anthony, Reshma M. +3 more
openaire +3 more sources
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Objectives Functional constipation (FC) is common in childhood, significantly impacting quality of life. Since the 2014 international guideline, new evidence has been published, and methods on making guidelines have developed. This treatment guideline for FC in children aged 0–18 years is a collaborative effort of the European and North ...
Morris Gordon +17 more
wiley +1 more source
JSFA reports, EarlyView.Abstract Background The proliferation of invasive aquatic macrophytes poses a significant ecological challenge globally, while many tropical regions face chronic shortages of affordable livestock feed. This study addresses this dual problem by assessing two invasive species, water hyacinth (Eichhornia crassipes) and water lettuce (Pistia stratiotes ...
Anish Balchhaudi +5 more
wiley +1 more source
, 2023 This study investigated the acceptability and palatability of Saba Peels ( Musa acuminate x balbisiana) as a plant-based meat substitute along phytochemical, food safety (E. coli and Salmonella Detection Tests), Food Quality (Spoilage Investigation), and Palatability Testing in terms of Appearance, Aroma, Taste, and Texture ...
Nardito Jr. Mediana +5 more
openaire +1 more source
JSFA reports, EarlyView.Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae +9 more
wiley +1 more source
Drug Design, Development and Therapy, 2017 Vanessa Zann,1 John McDermott,1 Jeffrey W Jacobs,2 James P Davidson,2 Fangling Lin,2 Paul Korner,2 Robert C Blanks,2 David P Rosenbaum2 1Quotient Clinical, Nottingham, UK; 2Ardelyx Inc., Fremont, CA, USA Background: Hyperkalemia is a potentially life ...
Zann V +7 more
doaj
Meat and Muscle Biology, 2019 Beef rectus abdominis muscles (n = 100; 20/treatment) were assigned randomly to 1 of 5 treatments: untreated control (Control, No Treatment; CNT), vacuum tumbled control without marinade (Tumbled Control, No Treatment; TCNT), vacuum tumbled with marinade
Andrea J. Garmyn +4 more
doaj +2 more sources
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Can trigeminal sensations impact saltiness perception? A mini‐review
Journal of the Science of Food and Agriculture, EarlyView.Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source