Results 91 to 100 of about 55,640 (299)
Production of ochratoxin A in dry-cured ham based-media by Aspergillus westerdijkiae [PDF]
, 2016 Ochratoxin A (OTA) is a secondary metabolite produced by Penicillium and Aspergillus genera and is considered one of the most important mycotoxins occurring in animal and human food chains.
Rodrigues, Paula +2 more
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Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Consumer preferences and demand for livestock products in urban Bangladesh [PDF]
Also available in the ILRI Repository on Livestock Research at http://hdl.handle.net/10568/3009demand, quality, safety, livestock products, Bangladesh, Consumer/Household Economics, Livestock Production/Industries,
Islam, S.M. Fakhrul, Jabbar, Mohammad A.
core +1 more source
, 2006 Pig feed is mainly based on cereals where phosphorus (P) is mostly present in inositol hexaphosphate (IP6), which is not readily available to monogastric animals.
Lyberg, Karin
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Yeast strains as potential aroma enhancers in dry fermented sausages [PDF]
, 2015 Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma.
Belloch, Carmela +4 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Quality traits of fallow deer (Dama dama) dry-cured hams
Italian Journal of Animal Science, 2011 Meat processing by drying, after salting or fermentation and before a long ripening period, is an ancient and widespread process, used to preserve meat from spoilage.
E. Piasentier +4 more
doaj +1 more source
Detection of adulterations in tradictional portuguese game meat products by polymerase chain reaction technique [PDF]
, 2013 Authenticity assessment and fraud detection in processed meat products have becn attracting an increased attention driven by public health, economic and legal cancems, and also for religiolls reasons.
Amaral, Joana S. +4 more
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Food Biomacromolecules, EarlyView.Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley +1 more source
Timely approaches to identify probiotic species of the genus Lactobacillus [PDF]
, 2013 Over the past decades the use of probiotics in food has increased largely due to the manufacturer's interest in placing "healthy" food on the market based on the consumer's ambitions to live healthy.
Günther, Sebastian +3 more
core +1 more source