Results 61 to 70 of about 93,839 (309)

Development of hazard analysis and critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [PDF]

, 2003
Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment and control of hazards in the food chain.
Beck, A.J., Ferguson, A., Ropkins, K.
core   +1 more source

SKOOTS: Skeleton‐Oriented Object Segmentation for Mitochondria in High‐Resolution Cochlear EM Datasets

Advanced Science, EarlyView.
Skeleton‐oriented object segmentation (SKOOTS) introduces a new strategy for 3D mitochondrial instance segmentation by predicting explicit skeletons rather than relying on boundary cues. This approach enables robust analysis of densely packed organelles in large FIB‐SEM datasets.
Christopher J. Buswinka, Richard T. Osgood, Hidetomi Nitta, Artur A. Indzhykulian   +3 more
wiley   +1 more source

Real meat shows good performance in maintaining colonic barrier function at a recommended amount of intake in mice

Food Frontiers
This study aimed to investigate the effects and underlying mechanisms of real meat and plant‐based meat analogs on intestinal barrier function. Methods including PacBio sequencing, HPLC, histological observation, western blotting, and RT‐qPCR were ...
Yunting Xie, Linlin Cai, Isaiah Henry Ibeogu, Guanghong Zhou, Chunbao Li   +4 more
doaj   +1 more source

Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ

Food Science and Human Wellness
Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobically-stored chilled meat. However, the co-spoilage effect of these bacteria has not been effectively evaluated.
Han Dou, Anthony Pius Bassey, Jingwen Li, Xianming Zeng, Keping Ye   +4 more
doaj   +1 more source

Investment potentials in shellfish culture in Nigeria [PDF]

, 1987
Shellfish are a major but cheap protein source for human consumption as well as source of income for coastal towns and villages of the Niger Delta in Rivers State, Cross River, and Lagos States. A research into the nutritive value of some of these marine
Fineman-Kalio, A.S.
core  

THE FUTURE OF MEAT: EXPLORING CULTURED MEAT PRODUCTION

Helal ve Etik Araştırmalar Dergisi
Biotechnology and food science have embarked on a quest for alternative protein sources to meet the increasing food demands due to global population growth. Thus, the foundations of cultured meat production also referred to in the literature by various names such as synthetic meat, clean meat, laboratory meat, and in vitro meat, were laid.
Leyla Doğdu Uzunlar, Özlem Turgay
openaire   +1 more source

Cis‐ and Trans‐Regulatory Factors Independently Shape Phenotypic Heterogeneity of Retinitis Pigmentosa

Advanced Science, EarlyView.
A zebrafish model carrying an identical human RHO S334X allele reveals two independent genetic layers shaping retinitis pigmentosa (RP) severity: a protective 3‐bp cis‐regulatory insertion that attenuates transgene expression, and a dominant trans‐acting modifier that restores a severe phenotype.
Cong Cui, Kotone Nakagawa, Takumi Tateno, Ayaka Dan, Dexin Meng, Yoshihiro Omori, Soma Tomihara, Suzuri Okamoto, Shigeru Sato, Motokazu Tsujikawa   +9 more
wiley   +1 more source

Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)

Ultrasonics Sonochemistry
Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties.
Chang Zhou, Ruoyan Liu, Di Zhao, Kai Shan, Weixin Ke, Chunbao Li   +5 more
doaj   +1 more source

Serine, glutamate, and proline in a high‐fat diet exacerbated metabolite reduction‐induced memory and cognitive decline

Food Frontiers, 2023
Epidemiological studies have shown that excessive consumption of meat may cause memory loss and cognitive decline, but the underlying mechanism is unknown.
Miao Zhang, Kai Shan, Shangxin Song, Juan Bai, Ping Jiang, Di Zhao, Weixin Ke, Guanghong Zhou, Chunbao Li   +8 more
doaj   +1 more source

Chicory roots improves the taste and odour of organic pork [PDF]

, 2005
The carbohydrate inulin is known to reduce the production of skatole in pigs. This is caused by inulin changing the intestinal flora, so that the bacteria that produce skatole are held in check.
Bach Knudsen, Knud Erik, Byrne, Derek V., Hansen, Laurits L., Mejer, Helena, Møller, Kristian, Roepstorff, Allan, Thamsborg, Stig M., Thomsen, Lisbeth E.   +7 more
core