Results 1 to 10 of about 677,972 (219)
Food Science of Animal Resources, 2023 Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly,
Jae Hoon Lee +6 more
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Food Science of Animal Resources, 2022 Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE)
Kim Se-Myung +5 more
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Food Science of Animal Resources, 2022 This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages.
Su-Kyung Ku +5 more
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Journal of Food Quality, 2023 Stevia rebaudiana has grown in popularity and consumption across the world as an excellent natural sweetener due to its 300 times sweetness than sugar. Since Stevia leaves are often used in their dried state, the drying process has an inevitable effect ...
Baldev Singh Kalsi +3 more
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Statement on List of Representative Substances for Testing
EFSA Journal, 2012 EFSA is requested to carry out a risk assessment on groups of flavouring substances listed in a Register prior to their authorisation and inclusion in a Union list according to Commission Regulation (EC) No 1565/2000.
EFSA Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
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Journal of Food Quality, 2022 Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production ...
Md. Iftekhar Kabir +6 more
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Food Science of Animal Resources, 2017 This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or ...
Tae-Kyung Kim +8 more
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Food Science of Animal Resources, 2017 The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher ...
Tae-Kyung Kim +7 more
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Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
Food Science of Animal Resources, 2017 The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham +
Yun-Sang Choi +7 more
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Food Science of Animal Resources, 2019 In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity ...
Tae-Kyung Kim +5 more
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