Results 41 to 50 of about 5,080 (184)

MOULD CONTAMINATION OF SOME MEAT PRODUCTS WITH REFERENCE TO DECONTAMINATION TRIALS OF Aspergillus flavus USING ESSENTIAL OILS

Slovenian Veterinary Research, 2021
Over the years, researchers, food specialists, and all authorities concerned with food safety around the world could develop many ways to preserve and improve the shelf life of food.
Rasha M. El Bayomi, Rasha Mahmoud M. A. Hebishy, Wageh Sobhy Darwish, Adel Ibrahim M. El-Atabany, Abdallah Fikry A. Mahmoud   +4 more
doaj   +1 more source

Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination

Potravinarstvo Slovak Journal of Food Sciences, 2019
Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry ...
Any Guntarti, Mustofa Ahda, Neng Sunengsih   +2 more
openaire   +2 more sources

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems

Meat and Muscle Biology, 2020
The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal ...
Benjamin M Bohrer, Carlos Prentice, Claudio Gabiatti, Loong-Tak Lim, Rafael C. Rodrigues, Sandra M. Vasquez Mejia   +5 more
doaj   +2 more sources

The influence of herbal supplement on the functional and technological properties of boiled camel sausage

Алматы технологиялық университетінің хабаршысы, 2023
This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet.
Zh. Medeubayeva, A. Tayeva, I. M. Chernukha, B. Rskeldiyev, D. Tlevlessova, A. Kapbasova   +5 more
doaj   +1 more source

Mass spectrometry imaging of N‐linked glycans: Fundamentals and recent advances

Mass Spectrometry Reviews, EarlyView.
Abstract With implications in several medical conditions, N‐linked glycosylation is one of the most important posttranslation modifications present in all living organisms. Due to their nontemplate synthesis, glycan structures are extraordinarily complex and require multiple analytical techniques for complete structural elucidation.
Tana V. Palomino, David C. Muddiman
wiley   +1 more source

The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study. [PDF]

J Hum Nutr Diet
ABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Zanirate GA, Bressan J, Leal ACG, Pimenta AM, Hermsdorff HHM.   +4 more
europepmc   +2 more sources

Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit

Malaysian Journal of Science Health & Technology, 2022
Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit.
Nur Huda Faujan, Najeeba Azizan, null Norlelawati Arifin   +2 more
openaire   +1 more source

Urbanization and food transition in the Brazilian Amazon: From wild to domesticated meat

People and Nature, EarlyView.
Abstract Urbanization is expected to influence food transitions, resulting in a shift from wild foods to more domesticated foods. Concomitantly, food insecurity and urban demand for natural resources, including wildlife, are expected to increase overall, even when the per capita consumption is expected to decrease.
Willandia A. Chaves, Denis Valle, Aline S. Tavares, Thais Q. Morcatty, Marcelo D. Vidal, Tatiana Schor, Eduardo M. von Mühlen, David S. Wilcove   +7 more
wiley   +1 more source

Proximate Composition of Beef Sausage Processed by Wheat Germ Flour

Journal of Food Processing & Technology, 2017
Beef sausage was processed by additions of different replacement levels of meat by wheat germ flour (WGF) replacement levels were: 0% (as control) 10% and 15%. The processed beef sausage was packaged in foam trays, overwrapped with polyvinyl chloride (PVC) and stored refrigerated at 4°C ± 1°C for up to 7 days.
Elbakheet IS, Elgasim AE, Algadi MZ
openaire   +1 more source