Results 221 to 230 of about 64,187 (302)

Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens. [PDF]

Poult Sci
Busetta G, Ponte M, Barbera M, Garofalo G, Piazzese D, Franciosi E, Bonanno A, Settanni L, Gaglio R.   +8 more
europepmc   +1 more source

Uncovering the Key Factors Influencing Phytochemical and Phytopharmacological Properties During Medicinal Plant Processing

eFood, Volume 7, Issue 1, February 2026.
From farm to pharma, this review details the engineering of quality in medicinal plants through a science‐driven approach: it first elucidates how genetic and environmental factors inscribe the plant's phytochemical and phytopharmacological profile before harvest, and then dissects the postharvest techniques and technologies—chemical and thermal pre ...
Elyas Aryakia
wiley   +1 more source

Application of <i>Propionibacterium</i> and <i>Lactobacillus</i> Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction. [PDF]

Int J Food Sci
Baytukenova S, Ryspaeva U, Baytukenova S, Kostanova A, Yeraliyeva S.   +4 more
europepmc   +1 more source

Functional and Nutraceutical Properties of Protein and Polyphenols Extracted From Agro‐Industrial Waste: A Comprehensive Review

eFood, Volume 7, Issue 1, February 2026.
The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam, Ali Imran, Areesha Ahmed, Faiyaz Ahmed, Musarrat Rasheed, Amar Shankar, Neeraj Khare, Swati Sharma, Rutaba Nadeem, Abdela Befa Kinki   +9 more
wiley   +1 more source

The effects of Lactobacillus plantarum and Staphylococcus simulans on the physicochemical properties, colony composition and flavor characteristics of low-sodium dry cured goose. [PDF]

Poult Sci
Wen H, Huang H, Zhao Y, Sun J, Zhang Y.
europepmc   +1 more source

Spectroscopic Methods of Edible Flower Authentication and Quality Control for Food Applications

eFood, Volume 7, Issue 1, February 2026.
The global demand for edible flowers has increased. Issues such as incorrect species identification, flower product adulteration, contamination, and quality degradation necessitate the application of proper methods for authenticating and controlling the product's quality.
Fidele Benimana, Christopher Kucha, Anupam Roy, Anand Mohan   +3 more
wiley   +1 more source

Lactic Acid Bacteria as the Green and Safe Food Preservatives: Their Mechanisms, Applications and Prospects. [PDF]

Foods
Zhang Y, Li L, Pang X, Zhang S, Liu Y, Wang Y, Xie N, Li X.   +7 more
europepmc   +1 more source

Effects of bacteria-enzyme co-fermented Chinese herbal medicine on growth performance, apparent nutrient digestibility, meat quality, and immune function in broilers. [PDF]

Front Vet Sci
Ding P, Wang X, Jiang S, Li M, He X, Peng Y.   +5 more
europepmc   +1 more source

Fermented marigold meal enhances muscle nutrition and flavor in white feathered broilers via gut microbiota modulation. [PDF]

Food Chem X
Du Z, Shen Y, Dong J, Zhou S, Chen Y, Luo H, Zhao S, Li Z, Gong C, Yu L, Du X, Li T, Ge Y, Yang R, Fang C.   +14 more
europepmc   +1 more source