Results 241 to 250 of about 286,782 (309)

Computational Analysis of Spray Angle Effects on Combustion and Emissions in Methane‐Diesel Dual‐Fuel Engine

Energy Science &Engineering, EarlyView.
This study concluded that wider spray angles produce wall impingement and greater unburned hydrocarbons in methane‐diesel dual‐fuel engines, whereas 110° balances efficiency and emissions. ABSTRACT A diesel methane dual fuel engine appears as a potential means for lowering emissions while retaining useful thermal efficiency.
Abdullah Al Rifat, Md. Arafat Rahman, Md. Mizanur Rahman, Tafsirul Hassan, Md Nazmul Haque   +4 more
wiley   +1 more source

Surface-Enhanced Raman Spectroscopy (SERS) Method for Rapid Detection of Neomycin and Chloramphenicol Residues in Chicken Meat. [PDF]

Sensors (Basel)
Wu Y, Huang J, Tong N, Chen Q, Peng F, Liu M, Zhao J, Huang S.   +7 more
europepmc   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts. [PDF]

Food Chem X
Ning H, Yang A, Zhou W, Li S, Tang Y, Ma W, Liu P.   +6 more
europepmc   +1 more source

Lueyang Black‐Boned Chicken and Black Bean Soup Promoting the Acute Healing of Skin Wounds, Accompanying Special Flavor Substances

Food Chemistry International, EarlyView.
ABSTRACT Animal protein and plant protein make the protein supplement more comprehensive and further optimize the nutritional structure of the national diet. In this study, a “dual protein” Lueyang black‐boned chicken and black bean soup (FS) was prepared.
Mengya Zhao, Zining Luo, Pengyan Tong, Yining Jia, Xin Yang, Jing Liu, Fangyu Long   +6 more
wiley   +1 more source

The ability of chitosan-stearin as an edible coating on the quality of broiler chicken meat during cold storage. [PDF]

J Adv Vet Anim Res
Yunilas Y, Hasanah U, Purnawarman T, Nasution MIA.   +3 more
europepmc   +1 more source

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +2 more
wiley   +1 more source

Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat. [PDF]

Foods
Li X, Huang M, Chen D, Xiao E, Li Y.
europepmc   +1 more source

Preparation and Evaluation of Biodegradable Film From Zinc Oxide Nanoparticles‐Carboxymethyl Cellulose‐Gelatin Containing Salvia viridis Anthocyanin

Food Chemistry International, EarlyView.
Different percentages of ANT affected the physical and mechanical characteristics of the film. The results indicated that this produced film is a useful tool for monitoring the freshness of food products.. ABSTRACT In recent years, growing environmental concerns have promoted the use of natural and biodegradable polymers in food packaging applications.
Ebrahim Biabani Aghdam, Mohammad Hadi Khoshtaghaza, Mohammad Hossein Azizi, Mojgan Mirzataheri   +3 more
wiley   +1 more source

Epidemiology and molecular characterisation of multidrug-resistant Escherichia coli isolated from chicken meat. [PDF]

PLoS One
Khanom H, Nath C, Mshelbwala PP, Pasha MR, Magalhaes RS, Alawneh JI, Hassan MM.   +6 more
europepmc   +1 more source