Results 51 to 60 of about 14,563 (298)

The Comparison of Cooking Loss, Microbial and Sensory Quality of Patty Burger Using Red Fruit Oil and Virgin Coconut Oil as Fat Replacer

Jurnal Ilmu dan Teknologi Hasil Ternak
The patties formula generally uses animal fat, the presence of fat can reconstruct the texture of the product, add a distinctive taste and provide a sense of juiciness (mouthfeel) but by this composition patty burgers are included in the unhealthy food ...
Selvia Tharukliling, Jacob.J. Lawalata
doaj   +1 more source

Microbial Odorant Detection Guides Drosophila Parasitoids Seeking Hosts in Fermenting Fruits

Advanced Science, EarlyView.
Yeast microbes in fermenting fruits attract both host flies and their parasitoid wasps. Female Leptopilina boulardi detect yeast‐emitted ethyl esters via two olfactory receptors, LbouOR167 and LbouOR136. A conserved residue, Leu159, is critical for binding these compounds, enabling female wasps to locate host‐rich habitats.
Yueqi Lu, Lan Pang, Wenqi Shi, Ting Feng, Zhi Dong, Yifeng Sheng, Sicong Zhou, Longtao Yu, Hao Guo, Ying Wang, Jiani Chen, Jianhua Huang   +11 more
wiley   +1 more source

Accounting for Substitution: Improving Estimates of GHG Reductions From Cattle‐Based Product Demand Shifts

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Estimates of reductions in greenhouse gas (GHG) emissions from lower demand for cattle‐based products must account for substitution effects. This study collected data through two surveys—one on ground beef and another on dairy milk—to evaluate substitution effects and potential GHG reductions.
Brandon R. McFadden, Sara Gardner Hedgecock, Lawton L. Nalley, Alvaro Durand‐Morat, Aaron Shew, Rodolfo M. Nayga Jr   +5 more
wiley   +1 more source

Preparation, Component Identification, and Antioxidant Activity of Anthocyanins From Punica granatum “Tunisia”

AgriFood: Journal of Agricultural Products for Food, EarlyView.
The preparation for Tunisian pomegranate anthocyanin extract. The molecular mechanisms underlying the antioxidant effects of these compounds were investigated using network pharmacology and molecular docking. Antioxidant activity was evaluated through DPPH, ABTS, and FRAP assays, whereas the effects on oxidative stress and inflammation were examined in
Jing Zhang, Xu‐han Yang, Meng‐qi Zhang, Xu Guo, Ning‐yang Li, Fang‐yu Long, Chao Liu   +6 more
wiley   +1 more source

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

CyTA - Journal of Food, 2018
Sensory quality of roasted breast muscles of two genotypes of chickens kept for 9 weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA).
Monika Michalczuk, Agata Marzec, Krzysztof Damaziak, Żaneta Zdanowska-Sąsiadek, Katarzyna Bogdańska, Jan Slósarz, Jan Niemiec, Stefaan De Smet   +7 more
doaj   +1 more source

Consumer Assessment of Lamb Loin and Leg from Australia, New Zealand, and United States

Meat and Muscle Biology, 2018
Lamb was sourced from 3 countries [Australia (AUS), New Zealand (NZ), and United States (US)] representing 2 muscle types (semimembranosus and longissimus lumborum) to evaluate the palatability of lamb loin and leg chops according to US consumers ( = 360)
M. R.Phelps, A. J.Garmyn, J. C.Brooks, J. N.Martin, C. C.Carr, J. A.Campbell, A. G.McKeith, M. F.Miller   +7 more
doaj   +1 more source

Juicy Game Design [PDF]

Proceedings of the Annual Symposium on Computer-Human Interaction in Play, 2019
Visual embellishments (VEs) are design elements that support information already conveyed by other means. In games, this concept is known as juiciness, and refers to the provision of redundant feedback in situations where a single player action triggers multiple non-functional reactions.
Hicks, Kieran, Gerling, Kathrin, Dickinson, Patrick, Vanden Abeele, Vero   +3 more
openaire   +2 more sources

Fermented Citrus as a Functional Food Matrix: Evaluating Probiotic, Prebiotic, and Postbiotic Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari, Rahel Debbarma, Shakil Haque, Himalay Baruah   +3 more
wiley   +1 more source

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Meat and Muscle Biology, 2017
The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness.
Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle, Travis G. O’Quinn   +6 more
doaj   +1 more source

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source