Results 231 to 240 of about 136,816,348 (280)

Health Risk Assessment of Dietary Arsenic Exposure and Selenium Deficiency in Tibet Based on In Vitro Gastrointestinal Simulation. [PDF]

ACS Omega
Sun J, Yu H, Chai L, Wang X, Zhang R, Zhou Y, Dong H, Gong P.   +7 more
europepmc   +1 more source

The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications. [PDF]

Mol Nutr Food Res
Kamyshnyi O, Halabitska I, Bjorås M, Sæther IB, Brautaset T, Kamyshna I, Lushchak O, Oksenych V, Petakh P, Kainov DE.   +9 more
europepmc   +1 more source

What type of meat will we eat in the future: Still conventional meat from livestock, in vitro meat or meat analogues?

Advances in Crop Science and Technology, 2018
openaire   +1 more source

Milk-derived peptone reduces EHEC virulence by inhibiting the type III secretion system. [PDF]

Virulence
Braverman D, Batushansky A, Sal-Man N.
europepmc   +1 more source

Improving Microbial Quality of Ostrich Meat Using Mechanically Deboned Chicken Meat Protein Nanocomposite Coating Incorporated With <i>Ziziphora clinopodioides</i> Essential Oil and Eugenol During Cold Storage. [PDF]

Food Sci Nutr
Barkhordari H, Aminzare M, Hassanzadazar H, Alizadeh AM, Hashemi M, Tahergorabi R, Roohinejad S.   +6 more
europepmc   +1 more source

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A Novel Approach for in Vitro Meat Production

Applied Microbiology and Biotechnology, 2015
The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for ...
Doo Hwan Kim, Muthuraman Pandurangan
exaly   +3 more sources