Results 181 to 190 of about 199,965 (312)

Separation of trichothecene mycotoxins in a matrix of hemp (Cannabis sativa L.) seed, and quantification of deoxynivalenol in hemp grain infected with Fusarium graminearum

JSFA reports, EarlyView.
Abstract Background Fusarium graminearum, one of the causal agents of ear rot in maize and head blight of cereal grains, also infects hemp (Cannabis sativa L. containing a maximum of 0.3% tetrahydrocannabinol or THC). This fungal pathogen produces trichothecene mycotoxins when it infects maize and cereal grains, but little is known about its production
Isabelle A. Kagan, Magdalena Ricciardi, Henry S. Smith, Rachel R. Schendel, Robert Pearce, Nicole Gauthier   +5 more
wiley   +1 more source

Integrative Evaluation of Oxidative Changes, Microbial Dynamics, and Quality Deterioration in Fresh Beef During Refrigerated Storage. [PDF]

Foods
Zhang X, Shahwana T, Cai M, Wei S, Zhang Z, Li H, Zhou H, Xu B, Wang Z.   +8 more
europepmc   +1 more source

Consumer Preferences in Purchasing Beef and the Values they Attribute to Branded Beef Products

There have been significant changes in consumer demand at the retail counter, such as health, convenience, palatability preferences, and safety concerns.
Hanagriff, Roger D., Wilmeth, Doug, Rhoades, Ryan D.   +2 more
core  

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

Spice exosome-like nanovesicles for multi-target mitigation of thermal processing hazards: superior efficacy of isothiocyanate-enriched <i>Armoracia rusticana</i> ELNs in air-fried beef patties. [PDF]

Curr Res Food Sci
Liao Y, Zhang H, Huang Z, Mo L, Wu Z, Zhou L, Liu Y, Lou A, Shen Q, Xue C, Jiao Y, Quan W.   +11 more
europepmc   +1 more source

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations. [PDF]

Foods
Arnold PS, Catrett CC, Dias-Morse P, Acuff JC, Setyabrata D.   +4 more
europepmc   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Antibiotic Residues in Meat and Animal Feed and Their Association with Antimicrobial Resistance: Evidence from the Kostanay Region, Kazakhstan. [PDF]

Foods
Shevchenko P, Bermukhametov Z, Gabitova A, Dossova A, Baimenov B, Yskak A, Yermoldina G, Tomaruk O, Rychshanova R.   +8 more
europepmc   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source