Results 241 to 250 of about 70,558 (318)

Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products. [PDF]

Animals (Basel), 2021
Sokołowicz Z, Augustyńska-Prejsnar A, Krawczyk J, Kačániová M, Kluz M, Hanus P, Topczewska J.   +6 more
europepmc   +1 more source

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

Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand

Sylvia Indriani, Nattanan Srisakultiew, Nancy Dewi Yuliana, Jirawat Yongsawatdigul, Soottawat Benjakul, Jaksuma Pongsetkul   +5 more
openalex   +1 more source

Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat. [PDF]

J Food Sci
Göçmez EB, İlhak Oİ.
europepmc   +1 more source

Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat. [PDF]

Anim Biosci, 2021
Zhang M, Yan W, Wang D, Xu W.
europepmc   +1 more source

Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences

Small Structures, Volume 7, Issue 3, March 2026.
Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh, Blaise Tardy, Bruno Dufau Mattos, Shivi Tripathi, Mohd Hasan Mujahid, Sai Kumar Tammina, Narayan Chandra Mishra, Himanshu Sekhar Nanda, Fawzi Banat, Shabir Hassan   +9 more
wiley   +1 more source

Genome-wide association studies of the fatty acid composition of Korean native chicken breast meat. [PDF]

J Anim Sci Technol
Munyaneza JP, Kim M, Cho E, Jang A, Choo HJ, Lee JH.   +5 more
europepmc   +1 more source

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil. [PDF]

Poult Sci, 2022
Shin DJ, Yim DG, Kwon JA, Kim SS, Lee HJ, Jo C.   +5 more
europepmc   +1 more source

Supplementation of Hermetia Illucens Larvae to Improve Growth Performance, Meat Quality, and Intestinal Microbiology of Broiler in a Cost‐Effective Manner

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
Hermetia illucens larvae meal (HIL) improved broiler growth, carcass yield, gut microbiology, and profitability, with the highest performance observed at 12% inclusion. However, lower inclusion levels (4%) offered a better balance by enhancing meat quality and maintaining favourable fatty acid profiles while still supporting productive and economic ...
Sonia Tabasum Ahmed, Md. Masudul Hassan, Mst. Mayeeda Parvin, Tayeaba Jannat, Mohammad Rashedol Alam Palash   +4 more
wiley   +1 more source

Standardisation of giblet replacement in restructured chicken breast fillets with spent chicken meat and broiler meat

International Journal of Advanced Biochemistry Research
Sarvadnya ., Renuka Nayar, Kavitha Rajagopal, VN Vasudevan, T Sathu, VK Vinod, Magna Thomas   +6 more
openaire   +1 more source