Results 51 to 60 of about 13,624 (209)

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, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Determination of Multiple Antibiotic Resistance Profiles of Enterococcus Species Isolated From Fermented Meat Products CConsumed in Ankara

Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021
The aim of this study was to determine the multiple antibiotic resistance profiles of Enterococcus spp. isolated from the fermented meat products consumed in Ankara, Turkey. A total of 134 Enterococcus spp.
Zehra Şahin, Meryem Burcu Külahcı, Sumru Çıtak   +2 more
doaj   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, EarlyView.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source

Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics

International Journal of Food Studies, 2023
Fermentation increases the functional value of food. During fermentation, chemical changes occur in organic substrates, such as carbohydrates, proteins, and fats due to enzyme activities of microorganisms.
Diana Nur Afifah, Intan Ratna Sari, Nanda Trisna Prastifani, Faizah Fulyani, Gemala Anjani, Nurmasari Widyastuti, Vivilia Niken Hastuti   +6 more
doaj   +1 more source

Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: the cases of artisanal semi-hard and fresh soft cheeses [PDF]

, 2018
This study estimated the risk of listeriosis from Brazilian cheese consumption using quantitative microbial risk assessment (QMRA). Risks associated to consumption of two cheese types were assessed: artisanal ripened semihard cheese (produced with raw ...
Cadavez, Vasco, Campagnollo, Fernanda B., Gonzales-Barron, Ursula, Sant'Ana, Anderson S., Schaffner, Donald W.   +4 more
core   +1 more source

Towards Sustainable and Ethical Food Systems: Exploring Consumer Motivations and Strategies for Plant‐Based Eating

Sustainable Development, EarlyView.
ABSTRACT Transforming global food systems is crucial for mitigating environmental degradation, reducing the global disease burden and protecting sentient individuals from harm. Despite overwhelming evidence linking animal‐sourced foods to ecological damage, resource depletion and public health challenges, gaps remain in promoting sustainable ...
Camila Augusto Perussello, Silvia Caprioglio Panizza, Ana Herrero‐Langreo   +2 more
wiley   +1 more source

Stability of linseed oil and antioxidants containing dry fermented sausages: study of the lipid fraction during different storage conditions [PDF]

, 2006
Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufactured with a partial substitution of pork backfat by linseed oil and ...
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Valencia, I. (Idoia)   +2 more
core  

Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in protected geographical indication Ciauscolo salami [PDF]

, 2016
The aim of the study was to evaluate the biogenic amine (BA) content of Ciauscolo salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with
Branciari, R., Loschi, Anna Rita, Miraglia, D., Ranucci, D., Rea, Stefano, Stocchi, Roberta   +5 more
core   +2 more sources

Allergic Sensitization to Inhalant Allergens in the Upper Respiratory Tract—the B Cell Side

Allergy, EarlyView.
ABSTRACT Allergic diseases are on the rise worldwide, driven by respiratory epithelial barrier dysfunction that promotes sensitization to inhalant allergens such as pollen, dust mites, pet dander, and fungal spores. These antigens trigger IgE‐mediated immune responses that lead to diseases such as allergic rhinitis (AR) and asthma.
Ola Grimsholm, Mohammed Zghaebi, Bita Hambrecht, Tanja Kalic, Christopher C. Udoye, Rudolf Manz, Barbara Bohle, Katarzyna M. Sitnik, Julia Eckl‐Dorna, Heimo Breiteneder   +9 more
wiley   +1 more source

Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA. [PDF]

, 2009
An evaluation of the capacity of a lyophilized water extract of borage leaves to delay the lipid oxidation process in dry fermented sausages enriched with ω-3 PUFAs has been performed.
Alamed, Ansorena, Ansorena, Ansorena, AOAC, AOAC, Blois, Byrne, Calvo, Cecilia García-Herreros, Chu, Cleland, Colussi, Conchillo, Conchillo, Diana Ansorena, Eder, Eduardo Larequi, Ferracane, Folch, Gosslau, Guardiola, Gundgaard, Haak, Hernández-Hernández, Hoogenkamp, Hoogenkamp, Hoz, Iciar Astiasarán, Idoia Valencia, Kovacs, Li, Mikel García-Iñiguez de Ciriano, Monahan, Muguerza, Naczk, Okuyama, Re, Rose, Ruxton, Río-Celestino, Salvatore, Sebranek, Shahidi, Singleton, Sun, Sánchez-Escalante, Tabata, Tang, Tang, Tarladgis, Tarladgis, Valencia, Vuorela, Wettasinghe, Wettasinghe, Zanardi   +56 more
core   +1 more source