Results 51 to 60 of about 64,187 (302)
Feed interventions and skatole deposition [PDF]
, 2012 Skatole produced in the large intestine of the pig and the testicular steroid androstenone are the main substances contributing to boar tainted meat from entire male pigs.
Jensen, Rikke Lassen
core
, 2018 Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture.
De Smet, Stefaan +4 more
core +1 more source
Dietary dairy product intake and incident type 2 diabetes: a prospective study using dietary data from a 7-day food diary [PDF]
, 2014 The consumption of specific dairy types may be beneficial for the prevention of diabetes. Abstract: The aim of this study was to investigate the association between total and types of dairy product intake and risk of developing incident type 2 diabetes,
Kay-Tee Khaw +5 more
core +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima +8 more
wiley +1 more source
Acta Scientiarum: Animal Sciences, 2016 We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage.
Joong Gu Ji, In Hag Choi
doaj +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Fishing waste and its by‐products, whether naturally occurring or generated by the processing industry, represent a significant opportunity for producing high‐value products. These often discarded or underutilized residues can be converted into various valuable products through advanced processing technologies. Among the potential products are
Patrick da Silva Sousa +8 more
wiley +1 more source
FoodsThis study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period.
Zhichun Li +9 more
doaj +1 more source
Use of Probiotics in Fermented Meat Products
Turkish Journal of Agriculture: Food Science and Technology, 2014 In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients.
Recep Palamutoğlu, Cemal Kasnak
doaj +1 more source
A Guide to Bayesian Optimization in Bioprocess Engineering
Biotechnology and Bioengineering, EarlyView.ABSTRACT Bayesian optimization has become widely popular across various experimental sciences due to its favorable attributes: it can handle noisy data, perform well with relatively small data sets, and provide adaptive suggestions for sequential experimentation.
Maximilian Siska +5 more
wiley +1 more source
The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
FoodsVolatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall uniqueness and characteristic flavor of dry-cured meat products ...
Lei Li, Carmela Belloch, Mónica Flores
doaj +1 more source