Results 61 to 70 of about 111,908 (272)

Aloe vera in Food Preservation: Harnessing Bioactive Constituents for Clean‐Label Innovation and Safety Assurance

Food Safety and Health, EarlyView.
Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna, Hemant Sharma, Sonam Verma, Amar Jeet, Sumit Kumar Singh, Sharad Kumar Tripathi, Vedpriya Arya   +6 more
wiley   +1 more source

Advances in Sheep and Goat Meat Products Research [PDF]

, 2019
The main goal of this chapter was to review the state of the art in the recent advances in sheep and goat meat products research. Research and innovation have been playing an important role in sheep and goat meat production and meat processing as well as food safety.
Teixeira, Alfredo, Silva, Severiano, Rodrigues, Sandra   +2 more
openaire   +3 more sources

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

Comparative characterization of flavor precursors and volatiles in Chongming white goat of different ages by UPLC-MS/MS and GC–MS

Food Chemistry: X
Age has a significant impact on goat meat flavor. However, reporting the effects of age on free amino acid (FAAs), lipid profiles and aromas of goat meat is limited. Here, the FAAs, lipid profiles and aromas in the Chongming white goat with 12 months and
Lei Chen, Miaoqiang Zhang, Tao Feng, Haiyan Liu, Yuexia Lin, Bing Bai   +5 more
doaj   +1 more source

Parasite contamination of goat meat [PDF]

, 2017
Goat meat consumed in all parts of the world because of its distinctive taste and desired chemical composition. This meat is rich in protein, vitamins and minerals; it contains very little fat, especially cholesterol and is healthier alternative compared to other types of red meat.
Pavlović, Ivan, Ivanović, Snežana, Pisinov, Boris, Becskei, Zsolt, Savić, Mila, Todorović, Danica   +5 more
openaire   +1 more source

Contrasted habitat selection among Eurasian curlew populations according to landscape heterogeneity and breeding stage

The Journal of Wildlife Management, EarlyView.
This study aimed to quantify the spatio‐temporal use of breeding environments by the Eurasian curlew in 5 contrasting agricultural landscapes. To this end, 64 individuals were tagged with GPS devices to assess their space use according to their breeding stages and define their foraging habitat selection.
Marie Donnez, Emmanuel Joyeux, Frédéric Jiguet, Jean‐Noël Ballot, Jeanne Bienvenut, Alain Chartier, Etienne Debenest, Charlotte Francesiaz, Aurélien Lacondemine, Christophe Lartigau, Yves‐Marie Le Guen, Jacques Maout, Charline Pierrefeu, David Pinaud, Nicolas Terrel, Pierrick Bocher   +15 more
wiley   +1 more source

Multi-omics analysis reveals the differences in meat quality and flavor among three breeds of white goats with geographical indication of China

Food Chemistry: X
The goat meat with geographical indication has attracted the market attention because of its unique quality and culture attribute. This study employed multi-omics techniques to reveal the variations in meat quality, metabolites profiles, lipids profiles,
Miaoqiang Zhang, Lei Chen, Haiyan Liu, Wenshuai Si, Tao Feng, Bing Bai, Yuexia Lin   +6 more
doaj   +1 more source

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

Microorganisms, 2017
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative.
Miriam T. Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, Silvina Fadda   +5 more
doaj   +1 more source

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Foods, 2020
Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk
Guillermo Ripoll, María Jesús Alcalde, Anastasio Argüello, María de Guía Córdoba, Begoña Panea   +4 more
doaj   +1 more source

Effect of goat breed on the meat quality [PDF]

Hemijska Industrija, 2014
The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them.
Ivanović Snežana D., Stojanović Zoran M., Nešić Ksenija D., Pisinov Boris P., Baltić Milan Ž., Popov-Raljić Jovanka V., Đurić Jelena M.   +6 more
doaj   +1 more source