Results 81 to 90 of about 62,334 (223)

Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Food Frontiers, Volume 7, Issue 3, May 2026.
This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong   +8 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

Inactivation Strategies of Clostridium perfringens in Foods: Current Challenges and Emerging Interventions

Food Frontiers, Volume 7, Issue 3, May 2026.
Clostridium perfringens forms heat‐resistant spores that complicate food safety. Physical methods (thermal processing, HPP, vacuum cooling, ozone treatments) and chemical interventions (natural antimicrobials, phosphates, nitrate/nitrite, organic acids) reduce vegetative cells and spores, though spore resistance remains a major challenge in food and ...
Deepak Subedi, Bharath Mallavarapu, Pranita Patil, Sujitha Bhumanapalli, Sandesh Chapagain, Kham Bahadur Khatri, Milan Kandel, Amit Kumar Singh   +7 more
wiley   +1 more source

Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork [PDF]

, 2011
Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium.
Bess, Kelsey N.
core  

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, Chen, Clinton, Cross, Cummings, de Vogel, Denis E. Corpet, Douglass, Fabrice H.F. Pierre, Grant, Leuratti, Marnett, Mirvish, Nadia M. Bastide, Nauss, Nutter, Parnaud, Pierre, Pierre, Sandhu, Sawa, Schwartz, Sesink, Shuker, Sinha   +24 more
core   +4 more sources

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
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

USAha Produksi Le-mush (Lempeng Mushroom) Dari Jamur Tiram Sebagai Makanan Alternatif MSG (Murah, Sehat, Dan Gizi Tinggi) [PDF]

, 2013
Banjar Plates is a very well known Banjarmasin communities in Southern Borneo region but not yet have a sale value. Based on facts, oyster mushroom contains some nutritions for our health. But, in culinary industry oyster mushroom is really few. Actually,
Rahmah, E. A. (Elysa), Sodiqin, M. (Muhammad), Sridevi, H. (Heza), Yustari, E. (Erik)   +3 more
core  

Sustainable Applications of Thymol: Advances in Formulation Technologies, Drug Delivery Systems, and Food Preservation Strategies

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Thymol is a natural monoterpene with antimicrobial, antioxidant, anti‐inflammatory, and anticancer activities relevant to food and biomedical applications. Its poor solubility and instability can be improved through nanodelivery systems. Thymol also supports sustainable food preservation and active packaging, although further clinical validation and ...
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Syamand Ahmed Qadir, Aryan Mahmood Faraj, Othman Abdulrahman Mohammed, Tablo H. Salih, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +8 more
wiley   +1 more source

Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica)

Jurnal Ilmu Peternakan Terapan
This 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, Weny Dwi Ningtyas, Muhammad Irfan, Setiawan Putra Syah   +3 more
doaj   +1 more source