Results 41 to 50 of about 55,640 (299)
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 +4 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
Meat and fermented meat products as a source of bioactive peptides [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2015 Bioactive peptides are short amino acid sequences, that upon release from the parent protein may play different physiological roles, including antioxidant, antihypertensive, antimicrobial, and other bioactivities. They have been identified from a range of foods, including those of animal origin, e.g., milk and muscle sources (with pork, beef, or ...
Joanna, Stadnik, Paulina, Kęska
openaire +2 more sources
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, EarlyView.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source
Bacteriophages of Lactic Acid Bacteria
Техника и технология пищевых производств, 2022 Bacteriophages harm food production, disrupt fermenting, spoil dairy products, and cause financial loss. The article describes the biodiversity and properties of bacteriophages capable of lysing lactic acid bacteria used in fermented dairy and meat ...
Vera I. Ganina +2 more
doaj +1 more source
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. [PDF]
, 2004 A rapid screening method was used to isolate potentially probiotic Lactobacillus strains from fermented sausages after enrichment in MRS broth at pH 2.5 followed by bile salt stressing (1% bile salts w/v).
BLAIOTTA, GIUSEPPE +5 more
core +1 more source
Animal Research and One Health, EarlyView.We assessed lactation productivity in dairy cows when replacing alfalfa hay with barley silage. A 50% replacement increased feed intake, whereas total replacement improved nutrient conversion to milk. Barley silage can effectively replace alfalfa hay, enhancing sustainability and resilience in dairy production amid forage quality constraints and market
M. R. Naji‐Zavareh +5 more
wiley +1 more source
Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef
Shipin gongye ke-jiObjective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to ...
Qiuhui ZHANG +7 more
doaj +1 more source
Transmission of β-lactamases in the pork food chain: A public health concern
One Health, 2023 Antimicrobial resistance (AMR) is a risk for public health that requires management in a One Health perspective, including humans, animals, and the environment.
Martina Rega +7 more
doaj +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