Results 191 to 200 of about 113,235 (292)

Effect of chicken breast meat proportions on emulsion stability, textural properties and sensory attributes of spent laying duck sausages

Journal of Applied Poultry Research
Summary: The objective of this study was to determine the optimal ratio of chicken breast meat (0 %, 25 %, 50 %, 75 %, and 100 %) incorporated into spent laying duck meat sausages to enhance emulsion stability, texture, overall quality, and sensory ...
Pitchaporn Ungkusonmongkol, Fa-Jui Tan, Chonlathee Kaewkot, Saowakon Wattanachant   +3 more
doaj   +1 more source

Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat. [PDF]

Food Chem X, 2023
Teng H, He Y, Fu L, Xiong H, Lu M, Zhang C, Ai C, Cao H, Zhong S, Chen L.   +9 more
europepmc   +1 more source

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Poultry Science, 2020
Hee-jin Kim, Hye-Jin Kim, Jin-Joo Jeon, K. Nam, K. Shim, J. Jung, K. Kim, Y. Choi, Sang-Ho Kim, A. Jang   +9 more
semanticscholar   +1 more source

Characterization of Complementary Feeding of Preterm Infants: Kangaroo Care Method Versus Conventional Care

Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.
Complementary feeding (CF) in preterm infants (LBWI) has been discussed due to the need to balance the risks and benefits that permeate the age and quality of CF introduction. We conducted a cohort study in Brazil to compare CF among LBWI who participated or not in the Kangaroo Care Method. ABSTRACT In Brazil, the Kangaroo Care Method (KCM) is a public
Rejane Sousa Romão, Vivian Mara Gonçalves de Oliveira Azevedo, Rayany Cristina Souza, Eliziane Santos Medeiros, Priscilla Larissa Silva Pires, Leandro Alves Pereira, Ana Elisa Madalena Rinaldi   +6 more
wiley   +1 more source

Physicochemical and microbiological parameters of frozen and chilled chicken meat

Revista Brasileira de Zootecnia
With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH ...
Raimunda Thyciana Vasconcelos Fernandes, Alex Martins Varela de Arruda, Monik Kelly de Oliveira Costa, Patrícia de Oliveira Lima, Luiz Odonil Gomes dos Santos, Aurora da Silva Melo, Jéssica Berly Moreira Marinho   +6 more
doaj   +1 more source

Trajectories of Dietary Energy, Macro and Micronutrient Intake From the Third Trimester of Pregnancy to 8.5 Months Postpartum Among Brazilian Women: The Mothers, Infants and Lactation Quality Study

Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.
The trajectories of energy, macro, and micronutrient intake from pregnancy to 8.5 months postpartum showed a stability in energy and protein, a decline in carbohydrates and fibre, and discrete increases in total fat, mono, poly, and saturated fat. In addition, there was a decline in the intake of most micronutrients.
Aline Yukari Kurihayashi, Bruna Celestino Schneider, Amanda Caroline Cunha Figueiredo, Gabriela Torres Silva, Adriana Divina de Souza Campos, Daniela Polessa Paula, Daniela de Barros Mucci, Lindsay H. Allen, Gilberto Kac   +8 more
wiley   +1 more source

Consumption of Organic Foods from a Life History Perspective: An Exploratory Study among British Consumers [PDF]

, 2008
Summary not ...
Ayers, N.
core  

Single‐Field Evolution Rule Governs the Dynamics of Representational Drift in Mouse Hippocampal Dorsal CA1 Region

Advanced Science, Volume 13, Issue 8, 9 February 2026.
Long‐term hippocampal place‐code dynamics are investigated using calcium imaging across weeks of maze navigation. Analyses reveal a novelty‐irrelevant Single‐Field Evolution Rule (SFER), where active fields promote persistence and inactive fields decline.
Cong Chen, Shuyang Yao, Sihui Cheng, Jiayi Tian, Ang Li, Yusen Yan, Xiang Zhang, Yuanjing Liu, Yumeng Wang, Qichen Cao, Chenglin Miao   +10 more
wiley   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products [PDF]

, 2016
Raes, Katleen, Sampers, Imca, Van der Meeren, Paul, Van Haute, Sam   +3 more
core   +1 more source