Results 21 to 30 of about 1,449,853 (360)
Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats [PDF]
, 2016 This study reports on a comprehensive comparison of the effects of soy and meat proteins given at the recommended level on physiological markers of metabolic syndrome and the hepatic transcriptome.
A Hagiwara +57 more
core +2 more sources
Evaluation of pig welfare in lairage and process hygiene in a single abattoir
Meat Technology, 2018 Food safety is indirectly affected by the welfare of food animals, due to close links between animal welfare, animal health and food borne diseases. Stress factors and poor welfare can lead to increased susceptibility to disease among animals and may ...
Ivan Nastasijevic +6 more
doaj +1 more source
Food Science and Human Wellness, 2021 Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated.
Ruifang Mi +8 more
doaj +1 more source
Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium [PDF]
, 2007 Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats.
Corpet, Denis E. +4 more
core +4 more sources
CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY
Теория и практика переработки мяса, 2019 Climate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex ...
Dragan Milicevic +6 more
doaj +1 more source
Lipidomic analysis and classification of Iberian dry‐cured hams with low field NMR
Food Frontiers, 2023 Iberian ham is a high‐quality food that is traditionally produced from black pigs that are native to the Iberian Peninsula. The taste and texture of Iberian ham are largely determined by its lipid content and composition.
Abraham Pajuelo +6 more
doaj +1 more source
Stable isotope evidence of meat eating and hunting specialization in adult male chimpanzees [PDF]
, 2013 Observations of hunting and meat eating in our closest living relatives, chimpanzees (Pan troglodytes), suggest that among primates, regular inclusion of meat in the diet is not a characteristic unique to Homo.
Boesch +15 more
core +1 more source
Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats
Scientific Reports, 2017 The impact of dietary soybean oil, lard and fish oil on physiological responses in middle age is little studied. In this study, we investigated the changes of oxidative stress, inflammatory cytokines, telomere length, and age-related gene expression in ...
Yingqiu Li +12 more
doaj +1 more source
Czech Journal of Food Sciences, 2016 The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and ...
Joanna Żochowska-Kujawska +6 more
doaj +1 more source
AMB Express, 2022 The traditional breeding industry has been increasingly saturated and caused environmental pollution, disease transmission, excessive resource use, and methane emission; however, it still cannot meet the needs of the growing population.
Feng Yang +6 more
doaj +1 more source