Results 131 to 140 of about 65,078 (299)
Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat. [PDF]
Food Sci Anim Resour, 2020 Wulandari E +4 more
europepmc +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
core
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
Effect of Electron Beam Irradiation on Survival of Brucella spp. in Traditional Ice Cream [PDF]
, 2016 Irradiation is a new technology which can be used for foods especially for the ones which common methods such as thermal method cannot be applied. Traditional ice cream samples were purchased from a local market.
Hajimohammadi, B. +3 more
core
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market. [PDF]
Int J Environ Res Public Health, 2020 Lauková A, Kandričáková A, Bino E.
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro +7 more
wiley +1 more source
The Kaohsiung Journal of Medical Sciences, EarlyView.ABSTRACT Effective glycemic control and food consumption play crucial roles in modulating diabetic retinopathy (DR) progression. This observational longitudinal study explored the hemoglobin A1c (HbA1c) and dietary patterns and their associations with the risk and progression of DR among 369 individuals with type 2 diabetes.
Yu‐Ju Wu +8 more
wiley +1 more source
Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition ...
Djalal Rosyidi +2 more
doaj