Results 101 to 110 of about 173,665 (314)

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion

, 2023
Susana Ribes, Laurent Aubry, Magdalena Kristiawan, Imen Jebalia, Didier Dupont, Mathieu Guillevic, Antoine Germain, Guillaume Chesneau, Thierry Sayd, Pau Talens, Marie‐Agnès Peyron, Véronique Santé-Lhoutellier   +11 more
openalex   +2 more sources

Spices as natural additives for beef burger production [PDF]

, 2020
Juliana Sedlacek-Bassani, Thiago Luís Magnani Grassi, Juliana Campos Pereira DINIZ, Elisa Helena Giglio Ponsano   +3 more
openalex   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

4 Agrochemical Residues, Product Quality, and Safety of Beef Fed Cotton Ginning and Other Byproduct Feeds

, 2020
David J. Smith
openalex   +2 more sources

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Bayesian Estimation of the Performance of Using Clinical Observations and Harvest Lung Lesions for Diagnosing Bovine Respiratory Disease in Post-weaned Beef Calves [PDF]

, 2009
Brad J. White, David G. Renter
openalex   +1 more source

Uncovering the Impact of Homogenization and Dietary Fiber on the In Vitro Digestion of Cod Protein Composite Gel

Food Safety and Health, EarlyView.
The cod protein composite gels produced through homogenization had excellent taste properties and met the requirements for Level 6—“soft and bite‐sized” of the International Dysphagia Diets Standardization Initiative Framework, making it suitable for individuals with special needs for food texture.
Yisha Xie, Yizhen Huang, Sangeeta Prakash, Yang Zhu, Xiuping Dong   +4 more
wiley   +1 more source

Evaluation of direct-fed microbials on in vitro ruminal fermentation, gas production kinetic, and greenhouse gas emissions in different ruminants’ diet

Frontiers in Animal Science
IntroductionThree in vitro experiments were conducted to evaluate the effects of increasing levels of Enterococcus faecium and Saccharomyces cerevisiae (DFM1) and increasing levels of Bacillus licheniformis and Bacillus subtilis (DFM2) on in vitro ...
Thiago H. Silva, Bruna R. Amâncio, Elaine Magnani, Gabriel W. Meurer, Henrique G. Reolon, Thaynã G. Timm, Bruno I. Cappellozza, Renata H. Branco, Eduardo M. Paula   +8 more
doaj   +1 more source

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

, 2014

openalex   +1 more source