Results 31 to 40 of about 64,187 (302)

Advancing Precision Nutrition Through Multimodal Data and Artificial Intelligence

Advanced Science, EarlyView.
Individual responses to food vary dramatically, challenging traditional dietary advice. This review explores how the unique genetic makeup, gut microbiome, and brain activity shape host metabolic health. We examine how artificial intelligence integrates these multimodal data to predict individualized dietary needs, moving beyond one‐size‐fits‐all ...
Yuanqing Fu, Ke Zhang, Zelei Miao, Gaoyi Yang, Yujing Huang, Ju‐Sheng Zheng   +5 more
wiley   +1 more source

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

Frontiers in Microbiology, 2019
European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota.
Emiel Van Reckem, Wim Geeraerts, Christina Charmpi, David Van der Veken, Luc De Vuyst, Frédéric Leroy   +5 more
doaj   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products

Shipin gongye ke-ji
Fermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes.
Qinjie LAN, Huijie PEI, Lin DENG, Yue ZHANG, Lamei YANG, Wei HE, Yixuan MA, Jinhai LI, Yong YANG   +8 more
doaj   +1 more source

Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis) [PDF]

, 2009
Santoso U, Sutarno. 2009. Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis). Nusantara Bioscience 1: 117-122. The objectives of the research were to know the effects of koro bean
SANTOSO, URIP, SUTARNO,
core  

Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]

, 2015
peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D., Hill, Colin, O'Connor, Paula M., Ross, R Paul   +3 more
core   +1 more source

Toward Predictable Nanomedicine: Current Forecasting Frameworks for Nanoparticle–Biology Interactions

Advanced Intelligent Discovery, EarlyView.
Predictive models successfully screen nanoparticles for toxicity and cellular uptake. Yet, complex biological dynamics and sparse, nonstandardized data limit their accuracy. The field urgently needs integrated artificial intelligence/machine learning, systems biology, and open‐access data protocols to bridge the gap between materials science and safe ...
Mariya L. Ivanova, Michael Nicholls, Nicola Russo, Gueorgui Mihaylov, Konstantin Nikolic   +4 more
wiley   +1 more source

Research progress on the gel properties of fermented sausage

Food Materials Research
Fermented sausage is a fermented meat product favored by a large number of of consumers. In fermented sausages, the formation of gel is one of the key steps, and its composition mainly includes meat protein and fat, among which myofibrillar protein is ...
Shiqin Hao, Min Qian, Yaru Wang, Kaiping Zhang, Jianjun Tian, Xinliang Wang   +5 more
doaj   +1 more source

Fermented Feed Modulates Meat Quality and Promotes the Growth of Longissimus Thoracis of Late-Finishing Pigs

Animals, 2020
This study investigated the effect of fermented diet on growth performance, carcass traits, meat quality and growth of longissimus thoracis (LT) of finishing pigs.
Yueqin Qiu, Kebiao Li, Xichen Zhao, Shilong Liu, Li Wang, Xuefen Yang, Zongyong Jiang   +6 more
doaj   +1 more source

Marbling score, cholesterol, and physical–chemical content of male Bali beef fed fermented pineapple peel

Journal of Advanced Veterinary and Animal Research, 2022
Objective: The study was conducted to determine the marbling score, fat and meat color, choles¬terol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and physical–chemical con¬tent of male Bali beef fed fermented pineapple peel. Materials
Bulkaini Bulkaini, Dahlanuddin Dahlanuddin, Tirta Ariana, Djoko Kisworo, Maskur Maskur, Mastur Mastur   +5 more
doaj   +1 more source