Results 31 to 40 of about 968,871 (386)

Apc mutation induces resistance of colonic cells to lipoperoxide-triggered apoptosis induced by faecal water from haem-fed rats [PDF]

, 2006
Recent epidemiological studies suggest that high meat intake is associated with promotion of colon cancer linked to haem-iron intake. We previously reported that dietary haem, in the form of either haemoglobin or meat, promotes precancerous lesions in ...
Guéraud, Françoise, Jourdan, Marie-Lise, Petit, Claude, Pierre, Fabrice, Rerole, Anne-Laure, Taché, Sylviane   +5 more
core   +1 more source

TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT

AgroLife Scientific Journal, 2023
This paper is based on a review of the state of the art related to conventional meat replacing process for future food. This review is based on assessment of 73 articles published between 2001-2023 in order to find the main reason that led to the need to replace meat of animal origin with various meat analogues from different sources. Another objective
Nichita A., Tylewicz U., Popa M. E.
openaire   +2 more sources

Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System

Foods, 2023
The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste.
Jiahang Yu, Mingyuan Huang, Huixin Tian, Xinglian Xu   +3 more
doaj   +1 more source

A Population-Based Surveillance Study of Shared Genotypes of Escherichia coli Isolates from Retail Meat and Suspected Cases of Urinary Tract Infections. [PDF]

, 2018
There is increasing evidence that retail food may serve as a source of Escherichia coli that causes community-acquired urinary tract infections, but the impact of this source in a community is not known. We conducted a prospective, population-based study
Friedman, Cindy R, Hung-Fan, Melody, McDermott, Patrick, Riley, Lee W, Rubin, Julia, Suh, Joy, Thys, Erika, Yamaji, Reina   +7 more
core   +1 more source

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable? [PDF]

, 2017
European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach.
Adams, Alasalvar, Allan, Amerio, Anastasiou, Ashie, Axel, Bagni, Benedito-Palos, Benedito-Palos, Benedito-Palos, Brundtland, Buttle, Carrera, Castro, Castro, Coppes, Damez, EFSA, EFSA, European Commission, European Commission, European Commission, Fagioli, FAO, FAO, Ferreira Pinto, Flos, Focardi, Fountoulaki, Francesco, Ganga, Ghatass, Ginés, Giuffrida, Gonçalves, Grigorakis, Grigorakis, Grigorakis, Haard, Hall, Haro, Hatlen, Hernández, Hernández, Hu, Huidobro, Huidobro, Hyldig, Iglesias, Izquierdo, Izquierdo, Jackson, Lawal, Lindemann, Martínez-Llorens, Martínez-Llorens, Matos, Matos, Matos, Matos, Matos, Meloni, Mennella, Menoyo, Mente, Mente, Mochizuki, Montero, Morales, Moretti, Nasopoulou, Naylor, Nengas, Nilsen, Nogueira, Nácher-Mestre, Nácher-Mestre, Orban, Ortuño, Picard, Piccino, Poli, Poli, Prein, Pérez, Ramalho Ribeiro, Reilly, Richard, Roncarati, Semenov, Sigholt, Silva, Silva, Sánchez-Lozano, Tejada, Terova, Trocino, Trushenski, Turchini, Urbieta, Valente, Verbeke, Vizcaíno, Volpato, Wassef, Xuan, Zhang, Álvarez, Álvarez, Álvarez-Chávez, Ólafsdóttir, Ólafsdóttir   +112 more
core   +1 more source

Cultured Meat

, 2023
Cultured meat, also known as cultivated or in-vitro meat, is the meat produced in the laboratory by cultivating animal cells under controlled conditions. Key inputs in the process are stem cells, culture media, bioreactors, and scaffolds. Cultured meat production eliminates the need to raise and slaughter food animals and erases the issues of ...
openaire   +1 more source

Toward consumer acceptance of cultured meat [PDF]

Trends in Cognitive Sciences, 2023
Cultured meat is an alternative protein that offers health and environmental advantages over conventional meat, yet many consumers are resistant to eating cultured meat. In this article, we review reasons for consumer resistance and suggest that proper communication about the production and benefits of cultured meat can improve consumer acceptance.
Daniel L. Rosenfeld, A. Janet Tomiyama
openaire   +2 more sources

Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein

Ultrasonics Sonochemistry, 2023
Genipin is a natural crosslinker that improves the functional properties of proteins by modifying its structures. This study aimed to investigate the effects of sonication on the emulsifying properties of different genipin concentration-induced ...
Ye Tao, Peng Wang, Xinglian Xu, Jiahui Chen, Mingyuan Huang, Weiyi Zhang   +5 more
doaj   +1 more source

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications

Ultrasonics Sonochemistry, 2023
This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions.
Jiahui Chen, Xianming Zeng, Xiaomei Sun, Guanghong Zhou, Xinglian Xu   +4 more
doaj   +1 more source

Rapid Machine Vision Method for Detection of Primary Dermatitis in Broiler Carcass [PDF]

Shipin Kexue, 2023
A machine vision system was used to collect 948 three-dimensional images of chicken carcasses on the broiler slaughter line. This study aimed to develop a rapid method for the identification of primary dermatitis in chicken carcasses. The acquired images
WU Jiangchun, WANG Huhu, XU Xinglian
doaj   +1 more source