Results 121 to 130 of about 64,187 (302)
Actin proteolysis during ripening of dry fermented sausages at different pH values [PDF]
, 2017 Berardo, Alberto +6 more
core +1 more source
EFFECTS OF DRYING AND ENSILING METHODS ON CYANIDES CONTENTS AND CHEMICAL COMPONENTS OF CASSAVA ROOTS AND STEMS [PDF]
, 2008 The objectives of this experiment was to compare the drying and ensiling methods to reduce cyanides contents in cassava, as well as related nutrient components.
Achmadi, Joelal +5 more
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Effects of feeding almond hulls to light lambs on carcass characteristics and meat quality
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Almond hulls (AH) are the main by‐product of almond processing for human consumption and contain bioactive compounds that can improve meat quality. Although AH are used as feed for dairy cows in some countries, information on their potential effects on meat quality is limited.
Adriana Recalde +7 more
wiley +1 more source
Brazilian Journal of Poultry ScienceA 35 d trial was conducted to evaluate the effects of dietary supplementation of co-fermented agricultural by-products, soybean hulls and Pleurotus eryngii stalk residue (PESR), with Aureobasidium pullulans on nutrients digestibility and meat quality in ...
MT Lee +6 more
doaj +1 more source
Fermented Meat Products: Production and Consumption [PDF]
, 2010 I. Introduction II. Current fermentation and drying procedures A. Definitions B. Quantity of Production C. Raw Meat 1.Whole pieces of meat 2.Meat chopped 3.Unusual animal parts D. Inoculum E. Starter cultures or "seed" utilized F.
Basu, Lopa, Ockerman, Herbert W.
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Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science
Mass Spectrometry Reviews, EarlyView.ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ...
JaeHui Song +3 more
wiley +1 more source
ChemistryOpen, EarlyView.Natural products derived from plants, animals, fungi, bacteria, and minerals contain diverse bioactive classes such as alkaloids, flavonoids, terpenoids, saponins, tannins, and phenolics. These natural products work through different mechanisms, including ROS inhibition, NF‐κB suppression, and cytokine regulation, and exhibit wide applications across ...
Sajid Ali +4 more
wiley +1 more source
Теория и практика переработки мясаProcessing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm.
V. E. Wahyuni +3 more
doaj +1 more source
Cultivating biodiversity: When conservation in agricultural landscapes embodies farmers' values
People and Nature, EarlyView.Abstract Efforts to conserve biodiversity in agricultural landscapes across Europe remain insufficient, as biodiversity further declines. This is sometimes ascribed to conservation policy failing to address the meanings and values that farmers attribute to the social and ecological contexts shaping their decisions influencing biodiversity.
Maria L. Kernecker +4 more
wiley +1 more source
Salmonella enterica subsp. enterica along the pig commodity chain in Vietnam [PDF]
, 2008 Foodborne diseases are a particularly important concern in the current Vietnamese context, shortly after accession to the WTO, not only for public health reasons, but also because of the global evolution of consumer demand and habits, the production ...
Bily, L. +14 more
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