Results 81 to 90 of about 62,116 (225)
Food Frontiers, Volume 7, Issue 2, March 2026.Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina +5 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.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 +2 more
wiley +1 more source
Sensorial Assessment of Beef Sausage Processed by Wheat Germ Flour
Journal of Food Processing & Technology, 2017 The term sausage is derived from the Latin word (salsus) meaning salt or literally translated, refers to chopped or minced meat preserved by salting. In this study 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%.
Elbakheet SI, Elgasim EA, Algadi MZ
openaire +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 93-112, March 2026.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
Jurnal Ilmu Peternakan TerapanThis study aimed to evaluate the physicochemical quality of beef sausage made by replacing tapioca flour as an essential filler in sausage making with kepok banana flour.
Andi Nurul Mukhlisah +3 more
doaj +1 more source
A Nutritional Analysis of Food Menus Offered at Local Older Adult Assisted Living Facilities [PDF]
, 2018 Nutrition is important in all stages of life, especially in the later years. The purpose of this study was to analyze the food offerings from local assisted living facilities on a nutritional basis.
Schmir, Chloe R
core +2 more sources
Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved [PDF]
, 2011 Red meat and processed meat intake is associated with a risk of colorectal cancer, a major cause of death in affluent countries. Epidemiological and experimental evidence supports the hypothesis that heme iron present in meat promotes colorectal cancer ...
Bingham +24 more
core +4 more sources
Food Science &Nutrition, Volume 14, Issue 3, March 2026.This study developed purslane seed oil–tarragon essential oil (PO–TE) nanocapsules using gum Arabic (GA) and whey protein isolate (WPI) as wall materials. The co‐encapsulation significantly enhanced oxidative stability, antimicrobial activity, and polyunsaturated fatty acid retention in beef burgers during refrigerated storage.
Mozhgan Mehrabi +3 more
wiley +1 more source
Jurnal Teknologi dan Industri Pertanian Indonesia, 2019 Oxidation is a major cause of damage to fats and fatty prcts. Beef sausages are susceptible to quality damage due to oxidation. The synthetic antioxidants BHA and BHT are often added to sausages for inhibition of fat oxidation.
Priscacylia Clarita Rasini Pirimoy +2 more
doaj +1 more source