Results 61 to 70 of about 5,080 (184)

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source

Prevalence of Staphylococcus aureus contamination isolated from meat and meat products in Ho Chi Minh City, Vietnam

Tạp chí Kiểm nghiệm và An toàn thực phẩm
To assess the prevalence of Staphylococcus aureus contamination in meat and meat products in Ho Chi Minh City, a study was conducted isolating 220 samples, comprising 120 samples of raw meat (beef, pork, and chicken) and 100 samples of meat products ...
Huynh Ngoc Truong, Tran Thi Ngoc Thanh, Phan Thi Phuong Trang   +2 more
doaj   +1 more source

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Purchase and production optimization in a meat processing plant

International Transactions in Operational Research, Volume 33, Issue 2, Page 1016-1051, March 2026.
Abstract This paper addresses an optimization problem concerning the purchase and subsequent material processing in a meat processing company. Unlike the majority of existing papers, we do not concentrate on how this problem concerns supply chain management, but we focus on the production stage, primarily the meat cutting.
Marek Vlk, Přemysl Šůcha, Jarosław Rudy, Radosław Idzikowski   +3 more
wiley   +1 more source

Effect of Salt and Storage Temperature on Beef Sausage Quality

Progressive Agriculture, 2013
The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions,
MS Islam, MAK Talukder, MM Hossain, MS Ali, MA Hashem, R Luna   +5 more
openaire   +2 more sources

Pre‐ and post‐diagnostic meat intake in relation to risk of recurrence and mortality among individuals with stage I–III colorectal cancer

International Journal of Cancer, Volume 158, Issue 4, Page 895-908, 15 February 2026.
What's new? Processed meat and unprocessed red meat intakes are associated with increased colorectal cancer risk. However, evidence on their associations with mortality after colorectal cancer diagnosis is inconsistent. This study examined associations between three meat types, including unprocessed poultry, and the risk of recurrence and all‐cause ...
Anne‐Sophie van Lanen, Dieuwertje E. Kok, Evertine Wesselink, Jeroen W. G. Derksen, Anne M. May, Karel C. Smit, Miriam Koopman, Johannes H. W. de Wilt, Ellen Kampman, Fränzel J. B. van Duijnhoven, on behalf of the COLON and PLCRC studies, Hester van Cruijsen, Jan Willem T. Dekker, Henk K. van Halteren, Johan J.B. Janssen, Maartje Los, Anandi H. W. Schiphorst, Dirkje W. Sommeijer, Dirk J. A. Sonneveld, Mark P. S. Sie, Maarten Vermaas   +20 more
wiley   +1 more source

Monitoring of Animal Products Entering East Kalimantan with Total Plate Count Test

Journal of Applied Veterinary Science and Technology
Background: Quarantine measures on animal products that are transported between areas are prioritised at the place of export. It is necessary to establish a supervisory system through monitoring the entry of animal products. Purpose: Monitoring of animal
Faizal Rafiq, Dian Rahmawati, Dwi Untari, Dinar Puspitasari Susilo, Rini Nilamsari, Sri Sumarsih Lesari   +5 more
doaj   +1 more source

Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

BMC Microbiology, 2021
Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues ...
Abdelazeem M. Algammal, Mahmoud E. Elsayed, Hany R. Hashem, Hazem Ramadan, Norhan S. Sheraba, Eman M. El-Diasty, Sarah M. Abbas, Helal F. Hetta   +7 more
doaj   +1 more source

Bret/BRAT

Critical Quarterly, EarlyView.
Nicholas Smart
wiley   +1 more source