Results 111 to 120 of about 55,640 (299)
Guidelines for Light‐Start One‐Pot RPA‐CRISPR‐Cas12a Assays for Foodborne Pathogen Detection
Food Safety and Health, EarlyView.Light‐start one‐pot RPA‐CRISPR‐Cas12a detection schematic diagram. (A) Linear crRNA activation light‐start one‐pot workflow. (B) Caged crRNA activation light‐start one‐pot workflow. ABSTRACT Rapid and accurate detection of nucleic acids of foodborne pathogens is of vital importance for controlling the spread of foodborne diseases and safeguarding ...
Fan Li +4 more
wiley +1 more source
Probiotic Meat Products and Nutrition
Turkish Journal of Agriculture: Food Science and Technology, 2014 Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food
Sena Özbay Doğu +1 more
doaj +1 more source
The role of the gut microbiome in the regulation of high‐altitude adaptation
iMeta, EarlyView.This study is the first to elucidate mechanisms of high‐altitude adaptation from the perspective of the rumen ecosystem by using indigenous yaks and Holstein cows that have lived at high altitude since birth as comparative models. Through a systematic comparison of their rumen ecology using multi‐omics approaches—including rumen metagenomics ...
Xinyu Zhang +6 more
wiley +1 more source
Effect of feeding fermentable fibrerich feedstuffs lupin and chicory prior to slaughter with special emphasis on the effect on chemical boar taint in organic entire male and female pigs and technological meat quality [PDF]
, 2007 Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat.
Hansen, Laurits Lydehøj +4 more
core
Gut microbiome‐derived metabolites show promise in cancer research and therapy
Interdisciplinary Medicine, EarlyView.The metabolites produced by the gut microbiome, which are subject to regulation by multiple factors, play a pivotal role in the progression of various types of cancer. These metabolites not only function as potential biomarkers for the early detection and monitoring of tumor development, but also actively participate in cancer therapeutic processes ...
Kangjie Yang +4 more
wiley +1 more source
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Fermented Seasoning Production from Meat by-products by Bioreactor
Nihon Chikusan Gakkaiho, 1989 豚赤血球,豚肝臓,豚肺,チキンボーン,ビーフ•デファッティド•ティシュー(以下それぞれPRBC, PLi, PLu, CB, BDFTと略記)について,発酵調味料原料としての評価のために,成分分析を行なうと共に,これらの食肉副産物の麹による分解液を調製して,成分分析と官能評価を行なった.また,分解液の発酵については,固定化酵母を用いたバイオリアクターにより発酵期間の短縮を試みた.原料としての成分分析では,タンパク質はPRBCが32.6%で最も高く,次いでPLi 22.1%であった.アミノ酸組成では,グルタミン酸含量の最も高いPLuで723mg/gNであり,最も低いBDFTでは434mg/gNであった.また,BDFTとCBではコラーゲン含量が高いため,ハイドロキシプロリンがそれぞれ294mg/gN ...
Yukio YANO +3 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract The United Nations Sustainable Development Goals (UN SDGs) were defined to improve the quality of life of the global population particularly regarding social and economic aspects, with a major focus on environmental sustainability. The incorporation of digital technologies into the agri‐food sector has become a key enabler in increasing the ...
Daniel Cozzolino, Louwrens C Hoffman
wiley +1 more source
Media Peternakan, 2009 The experiment determined the effect of the mixture of sago and tofu by-products fermented with Neurospora crassa on broiler performances. One hundred of broiler chicken were randomly divided into four groups of dietary treatments and five replications ...
Nuraini
doaj
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source