Results 61 to 70 of about 4,264 (243)

Green Fuel Combustion Synthesis of CeO2 and Ag/CeO2 Nanoparticles for Photocatalytic and Antibacterial Applications

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Silver‐doped cerium oxide nanoparticles (Ag/CeO2 NPs) were synthesized using Ricinus communis seed extract as a bio‐derived fuel in a solution combustion method. The combustion reaction, carried out at 450°C with AgNO3 and (NH4)2[Ce (NO3)6] as metal precursors, produced CeO2 and Ag/CeO2 NPs.
T. N. Ravishankar, J. R. Adarsha, R. Mohan Reddy, S. Harisha, A. Ananda, B. M. Shilpa   +5 more
wiley   +1 more source

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Foods, 2020
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences.
Rhonda Miller
doaj   +1 more source

Evaluation of the Efficiency of a Biobased Reactive Plasticizer on the Morphology and Properties of Sustainable Flexible Films Based on Poly(Lactic Acid) (PLA) Produced by Blown Film Extrusion

Journal of Applied Polymer Science, EarlyView.
A comparative investigation of two epoxy additives derived from cardanol (NC513 and NC514s) for production of films based on poly (lactic acid) (PLA), acetyl tributyl citrate (ATBC), and poly (butylene adipate‐co‐terephthalate) (PBAT) clarified their distinct roles, with NC513 mainly acting as a plasticizer, reducing viscosity and enhancing ductility ...
Norma Mallegni, Vito Gigante, Patrizia Cinelli, Andrea Lazzeri   +3 more
wiley   +1 more source

Fasting and Refeeding Mediated Phospholipid Remodeling Plays an Important Role in Improving Meat Quality of Aged Laying Hens

Animal Research and One Health, EarlyView.
ABSTRACT This study explored fasting‐induced physiological remodeling effects on meat quality in aged laying hens. Fasting for 15 days (F15) significantly reduced abdominal fat, intermuscular fat width, subcutaneous fat thickness, and liver index versus pre‐fasting (F0) (p < 0.05), which recovered post‐refeeding.
Xiaoran Zhang, Jun Zhang, Yadong Tian, Donghua Li, Yanhua Zhang, Lujie Zhang, Yujie Gong, Xiangtao Kang, Ruirui Jiang   +8 more
wiley   +1 more source

Consumer preferences and willingness to pay for new seedless lemon varieties in Turkey [PDF]

Revista Brasileira de Fruticultura
: It is crucial for the sustainability of research that the varieties obtained due to the various development activities carried out with public financing are put on the market correctly.
Osman Sedat Subas, Hasan Çelen, Deniz Aksoy, Osman Uysal   +3 more
doaj   +1 more source

Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

, 2020
Understanding consumer sensory perceptions of sheepmeat is essential for consumer satisfaction post-purchase. Meat Standards Australia (MSA) sensory protocols have been effectively utilised in beef for international consumers however, to date sheepmeat ...
Luo, H., Meng, Q., Garmyn, A.J., Miller, M.F., Pethick, D.W., Pannier, L., O'Reilly, R.A., Gardner, G.E.   +7 more
core  

Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +1 more source

The role of enzymes in the formation of meat and meat products

Теория и практика переработки мяса
The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producers ...
D. V. Khvostov, A. Yu. Khryachkova, M. Yu. Minaev   +2 more
doaj   +1 more source

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay

Animal, 2017
The beef industry must become more responsive to the changing market place and consumer demands. An essential part of this is quantifying a consumer’s perception of the eating quality of beef and their willingness to pay for that quality, across a broad ...
S.P.F. Bonny, G.E. Gardner, D.W. Pethick, P. Allen, I. Legrand, J. Wierzbicki, L.J. Farmer, R.J. Polkinghorne, J.-F. Hocquette   +8 more
doaj   +1 more source

Beef quality grades as determined by Korean and Australian consumers

, 2009
Consumer responses were examined in an incomplete factorial design where Australian consumers evaluated 216 beef samples derived from 18 cattle killed in Australia and Korean consumers evaluated 216 samples from the same 18 cattle, plus 216 similar ...
Park, B Y, Cho, S H, Thompson, John Mitchell, Polkinghorne, R., Lee, J M, Hwang, I H, Gee, A M   +6 more
core   +1 more source