Results 121 to 130 of about 113,235 (292)
Biotechnology and Bioengineering, EarlyView.Schematic representation of the continuous lab‐scale process. ABSTRACT Monoclonal antibodies (mAbs) are nowadays fundamental in treating a wide range of severe diseases, including cancer, infections, or autoimmune disorders. Due to their high specificity, potent activity, and fewer side effects compared to small molecular drugs, the market for mAbs is ...
Thomas Kruse +5 more
wiley +1 more source
Myopathy of slaughter chickens
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2006 High-powered means of slaughter chickens production cause on certain individuals abnormal biochemical development of postmortal changes in their muscles. It consequently lead to interferences of sensory quality of the chicken meat.
Ivo Ingr +2 more
doaj +1 more source
Consumer Willingness to Pay for Swiss Chicken Meat: An In-store Survey to Link Stated and Revealed Buying Behaviour [PDF]
In a global economy food origin is gaining increasing attention as determining purchase criterion in food consumption. Consequently, for many consumers a product’s country-of-origin (COO) is an important cue in evaluating both domestic and foreign ...
Bolliger, Conradin, Reviron, Sophie
core +1 more source
Journal of Applied Poultry Research, 2019 SUMMARY The objective of this study was to investigate the effects of tapioca flour (TF) on physicochemical properties and sensory qualities of chicken breast meat patties. The effects were also compared with some other commonly used meat binders. Ground
D. Chatterjee +3 more
semanticscholar +1 more source
Relating Induced in Situ Conditions of Raw Chicken Breast Meat to Pinking
Poultry Science, 2004 Our objective was to simulate the pink color defect in cooked chicken breast meat with treatment combinations that would induce measurable changes in the conditions of raw meat. In addition, the feasibility of using induced raw meat conditions to develop a logistic regression model for prediction of pinking was studied. Approximately 960 breast fillets
K, Holownia +3 more
openaire +2 more sources
Food Biomacromolecules, EarlyView.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
Consumer Willingness to Pay for Irradiated Poultry Products [PDF]
A probit model for whether or not consumers would buy irradiated poultry products is estimated jointly with an OLS equation for the price premiums that consumers are willing to pay for irradiated chicken breast meat.
Huang, Chung L. +2 more
core +1 more source
Effect of Genotype, Gender, and Feed Restriction on Slaughter Results and Meat Quality of Broiler Chickens [PDF]
, 2017 Slaughter results and meat quality were evaluated in 768 broilers according to genotype (standard breast yield vs. high breast yield), gender, and feeding systems (ad libitum vs. feed restriction from 13 to 21 d of age).
Birolo, M. +3 more
core
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
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