Results 131 to 140 of about 51,170 (283)

In vitro meat : utopia or reality

, 2019
Pòster
Martín Gil, Judit, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source

Preliminary Study on the Functions of Peptides Obtained from White Mullet (Ophiocephalus argus var. Kimnra) Meat

To explore the functions of peptides obtained from white mullet (Ophiocephalus argus var. Kimnra) meat, the meat was hydrolyzed via simulated digestion in vitro, and the functions (milk secretion ability, antioxidant activity, angiotensin-converting ...
Aodong Wang, Longyi Zhang, Qiuyue Chen, Pengcheng Zhang, Yin Zhang, Li Dong   +5 more
core   +1 more source

The willingness of Turkish consumers in different sociodemographic groups to try and consume in-vitro meat [PDF]

This study was conducted to determine the willingness of Turkish consumers in various socio-demographic groups to try, consume, and pay for in-vitro meat.
Keçici, Pembe Dilara, Ekiz, Bülent, Eker, Funda Yılmaz, Eser, Ayşe Gülin   +3 more
core   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation

Twelve meat-based dishes (beef/pork) prepared using different cooking methods and ingredients were collected from two catering services. Their nutritional composition and lipid oxidation status was analyzed.
Iciar Astiasaran, Patrick Schulz, Diana Ansorena, Roncesvalles Garayoa, Itziar Ariz-Hernandez   +4 more
core   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Knowledge Maps and Emerging Trends in Cell-Cultured Meat since the 21st Century Research: Based on Different National Perspectives of Spatial-Temporal Analysis

Cell-cultured meat holds significant environmental value as an alternative protein source. Throughout the 21st century, cell-cultured meat has progressively penetrated commercial markets.
Huiqi Song, Jiping Sheng, Pengwei Chen, Lin Zhou, Yiwen Sun   +4 more
core   +1 more source

In vitro meat: technical, marketing and perspectives

, 2023
Novas tecnologias para produção de alimentos estão sendo aprimoradas. Desde os anos 2000, estudos têm sido financiados para produção da carne in vitro; o que era apenas especulação está cada vez mais próximo de se tornar um produto comercial.
Pereira, Marina Luiza Marques [UNESP]
core  

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source