Results 71 to 80 of about 15,621 (259)
Agribusiness, EarlyView.ABSTRACT The Cordillera Administrative Region in the Philippines is home to terraced rice embedded in centuries of cultural heritage. However, weak market incentives threaten sustained production, jeopardizing indigenous communities' cultural heritage and the in situ biodiversity of rice genetic resources.
Kofi Britwum, Matty Demont
wiley +1 more source
The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties
Turkish Journal of Agriculture: Food Science and TechnologyThe study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color ...
Eylem Ezgi Fadıloğlu, Haluk Ergezer
doaj +1 more source
Advances in Digestive Medicine, EarlyView.Abstract Pharyngeal high‐resolution manometry with impedance (P‐HRM‐I) is an established assessment method used to evaluate pharyngeal swallowing. It provides precise quantification of swallowing biomechanics that enable the detection of alterations in swallowing physiology.
Mistyka Schar +5 more
wiley +1 more source
Meat and Muscle BiologyThis study aimed to develop poly(lactic acid) (PLA) biodegradable film containing sodium nitrite and α-tocopherol, and to examine its effect on dark-cutting beef color attributes.
Anibal Bher +9 more
doaj +2 more sources
Advanced NanoBiomed Research, EarlyView.We developed an assay to distinguish cellular binding from internalization. Compatible with microscopy and high‐throughput screening, the method identifies ligand‐mediated uptake. Applying top candidates to a protein‐based DNA carrier enhanced transfection efficiency, providing a rational strategy to improve non‐viral gene delivery systems.
David Scherer +5 more
wiley +1 more source
Understanding the Impact of Oven Temperature and Relative Humidity on the Beef Cooking Process
Meat and Muscle Biology, 2018 The objective of this study was to evaluate the roles that cooking rate and relative humidity has on the sensory development of beef strip steaks. Thirty USDA Choice beef strip loins were collected from a commercial packing facility.
Dale R Woerner +8 more
doaj +2 more sources
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
Effect of porcine muscle conditions on the color of cooked cured meat products.
Agricultural and Biological Chemistry, 1981 The effect of pale, soft and exudative (PSE) porcine muscles on the color of processed meat products was investigated in sausages prepared in the laboratory. Eighteen muscle samples obtained at 24hr postmortem were tested. CFR (color forming ratio) tended to decrease with decreasing pH value. Muscle samples with extreme PSE characteristics produced low
SAKATA, Ryoichi +2 more
openaire +2 more sources
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta +2 more
wiley +1 more source
Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana +5 more
wiley +1 more source