Results 81 to 90 of about 65,078 (299)

Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork [PDF]

, 2011
Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium.
Bess, Kelsey N.
core  

Loss, persistence and reversal of phenotypic traits

Biological Reviews, EarlyView.
ABSTRACT The irreversibility of complex trait loss has long been a tenet of evolutionary biology. However, this idea is increasingly at odds with the numerous documented exceptions across the Tree of Life. We synthesise this growing body of evidence across a diverse array of taxa and traits, exploring the evolutionary conditions that enable ...
Giobbe Forni, Giuseppe Fusco, Filippo Nicolini, Heather Bruce, Andrea Luchetti   +4 more
wiley   +1 more source

THE EFFECT OF FERMENTED PAPAYA (Carica papaya L.) LEAF EXTRACT THROUGH DRINKING WATER ON THE ORGANOLEPTIC QUALITY OF KUB CHICKEN MEAT

Majalah Ilmiah Peternakan
This study aims to determine the effect of administering fermented papaya (Carica papaya L.) leaf extract thro- ugh drinking water on the organoleptic quality of KUB chicken meat. The design used was a completely randomized design (CRD) with 4 treatments
CAHYANI N. K. A. D., N. L. P. SRIYANI, PUSPANI E.   +2 more
doaj   +1 more source

Protein hydrolysates in cell culture: Toward multi‐omics characterization

Biotechnology Progress, EarlyView.
While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe, Brandon M. Wrage, Angel Varela‐Rohena, Stanislav Sokolenko   +3 more
wiley   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages

Foods
Fermented sausages are popular worldwide due to their sensory and nutritional characteristics, as well as their convenience for storage and consumption.
Marcello Lima Bertuci, Camila Vespúcio Bis Souza, Carlos Alberto Alves, Svetoslav Dimitrov Todorov, Ana Lúcia Barretto Penna, Andrea Carla da Silva Barretto   +5 more
doaj   +1 more source

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Research Progress of Nitrite Metabolism in Fermented Meat Products. [PDF]

Foods, 2023
Shen Q, Zeng X, Kong L, Sun X, Shi J, Wu Z, Guo Y, Pan D.   +7 more
europepmc   +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  

Soil Sulfur and Nitrogen Affect Wheat Flour Mixing Characteristics and Protein Features in Flour and Dough

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson, G. A. Annor, D. Kaiser, P.‐N. T. Johnson   +3 more
wiley   +1 more source