Results 161 to 170 of about 1,026,499 (283)

Factors associated with failure of passive transfer of immunity and morbidity in spring-born beef and dairy calves during the first 30 days of life. [PDF]

Front Vet Sci
Male Here RR, McGee M, McAloon C, Byrne AW, Earley B.   +4 more
europepmc   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Content and Dietary Contribution Assessment of Mineral Elements in Dairy from Henan Province of China. [PDF]

Foods
Su C, Li H, Li Y, Feng C, Fu T, Zhang T, Gao T.   +6 more
europepmc   +1 more source

Emergence of intensive and agro-ecological dairy farming systems [PDF]

, 2020
Vall, Eric
core  

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, EarlyView.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

How Dairy Cows Are Culled from Freestall-Housed Dairy Herds in Wisconsin. [PDF]

Animals (Basel)
Buterbaugh KI, Naze TB, Cook NB.
europepmc   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Early-Onset Negative Energy Balance in Transition Dairy Cows Increases the Incidence of Retained Fetal Membranes. [PDF]

Animals (Basel)
Zhang Z, Guo S, Yang J, Hou X, Zhang X, Liu H, Liu T, Jin Y.   +7 more
europepmc   +1 more source

Machine Learning Approaches for GC–MS Data Interpretation in Flavour and Fragrance Analysis

Flavour and Fragrance Journal, EarlyView.
The review explores machine learning integration in GC‐MS data analysis for the fragrance and flavour industry, highlighting recent advances and techniques in a context constrained by data scarcity and intellectual property concerns. ABSTRACT This review explores the integration of machine learning (ML) in the analysis of mass spectrometry data ...
Jean‐Baptiste Coffin, Romain Krafft, Sylvain Antoniotti, Sébastien Fiorucci   +3 more
wiley   +1 more source

Beyond Dairy: Consumer Perceptions and Beliefs About Dairy Alternatives-Insights from a Segmentation Study. [PDF]

Foods
Żakowska-Biemans S.
europepmc   +1 more source