Results 101 to 110 of about 22,770,720 (265)
Food Chemistry International, EarlyView.Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav +7 more
wiley +1 more source
Insect Protein as a Component of Meat Analogue Burger
FoodsResearchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the ...
A. Krawczyk +2 more
semanticscholar +1 more source
, 1939 Certificate of affiliation given to Retail Meat Cutters by Amalgamated Meat Cutters and Butcher Workmen of North America, local union #536, Springfield, Missouri. Legible names on the document include Alvie Hall, Frank Ream, Frank Artlett, John McDaniel,
Amalgamated Meat Cutters and Butcher Workmen of North America
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Current challenges of alternative proteins as future foods
npj Science of FoodGlobal demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted.
Yuwares Malila +7 more
doaj +1 more source
, 1939 Certificate of affiliation given to Meat Cutters by Amalgamated Meat Cutters and Butcher Workmen of North America, local union #340, Wichita, Kansas. Legible names on the document include A.T.
Amalgamated Meat Cutters and Butcher Workmen of North America
core
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Italian National Conference on SensorsIncorporating insect meals into poultry diets has emerged as a sustainable alternative to conventional feed sources, offering nutritional, welfare benefits, and environmental advantages.
Dario Genzardi +7 more
semanticscholar +1 more source
Food Safety and Health, EarlyView.ABSTRACT Currently, small‐molecular‐weight collagen peptides are a research hotspot in functional factor development due to their high bioavailability and diverse bioactivities. In this study, gelatin was extracted from tilapia (Oreochromis niloticus) scales by hot water extraction, followed by pepsin hydrolysis and ultrafiltration to obtain the < 3 ...
Ya‐ru Liu +5 more
wiley +1 more source
Journal of Insects as Food and FeedMeeting global targets for healthier and more sustainable diets calls for a substantial reduction of meat consumption in Western nations, especially red and processed meat.
A. I. de Almeida Costa +7 more
semanticscholar +1 more source