Results 221 to 230 of about 34,293 (277)

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Factors Impacting Meat Product Quality: From Farm to Table. [PDF]

Foods
Bezerra LR, Ribeiro CVDM.
europepmc   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source

Effects of Age on Slaughter Performance and Meat Quality of Shanbei White Cashmere Goat and Optimization of Slaughter Strategies. [PDF]

Biology (Basel)
He Y, Lu S, Fu P, Chen S, Zhang P, Song X.   +5 more
europepmc   +1 more source

Over the edge: Empirical evidence for the cliff‐edge model of obstetric selection

The Anatomical Record, EarlyView.
Abstract The cliff‐edge model of obstetric selection maintains that larger neonates and smaller birth canals confer a positive selective advantage until labor becomes obstructed and vaginal delivery is no longer possible, eliciting an abrupt reduction in fitness.
Laura M. Watson, Pierre Frémondière, Kaspar Staub, Philipp Mitteroecker, Barbara Fischer, Martin Haeusler, Nicole M. Webb   +6 more
wiley   +1 more source

Targeting biofilm resistance in meat production: Postbiotics as a clean-label alternative, a bibliometric analysis review. [PDF]

Poult Sci
Akter S, Rahman MA, Ashrafudoulla M, Mahamud AGMSU, Reem CSA, Chowdhury MAH, Rapak MT, Yoon HJ, Ha SD.   +8 more
europepmc   +1 more source

The musculature and skeleton of the pelvic fin of the crocodile shark, Pseudocarcharias kamoharai (Matsubara, 1936) (Elasmobranchii: Lamniformes): Morphology and sexual dimorphism

The Anatomical Record, EarlyView.
This work brings new information on the sexual characteristics of the crocodile shark (Pseudocarcharias kamoharai) exploring the pelvic fin musculature, as well as the siphon sac and the musculature and skeleton of the clasper. Our paper is the first to point out clearly the sexual dimorphism related exclusively to the pelvic fin musculature in males ...
Laura F. Mianutti, Kenshu Shimada, João Paulo C. B. da Silva   +2 more
wiley   +1 more source

Production of Hog Meat under the Concepts of Clean Technology

Research Journal of Environmental Sciences, 2007
openaire   +1 more source

Historical birth records from 1896 to 1944 from the Basel maternity hospital, Switzerland, reveal significant obstetric selection pressures

The Anatomical Record, EarlyView.
Abstract Maternal and neonatal morbidity and mortality have declined dramatically during the last century. Historical data are therefore important sources to study the evolutionary selection pressures related to childbirth and how they have fluctuated over time.
Mirella Woodert, Guillermo Bravo Morante, Viktoria A. Krenn, Cédric Cordey, Nicole Torres‐Tamayo, Kaspar Staub, Nicole M. Webb, Martin Haeusler   +7 more
wiley   +1 more source

Processed meats: the intersection of legacy and progress. [PDF]

Anim Front
Osburn WN.
europepmc   +1 more source