Results 31 to 40 of about 295,054 (162)

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

Foods, 2022
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability.
Trinidad Perez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera   +5 more
doaj   +1 more source

Simultaneous Determination of Amphenicols and Metabolites in Animal-Derived Foods Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry

International Journal of Analytical Chemistry, 2021
Amphenicols are widely used to prevent and treat animal diseases. However, amphenicol residues accumulate in livestock and poultry and harm consumers.
Xinyi Wu, Xixi Shen, Xiangyue Cao, Rongrong Nie, Haonan Zhang, Changbo Tang, Wei Wang   +6 more
doaj   +1 more source

A small molecule strategy with forskolin and p38 inhibitor for serum-free muscle stem cell expansion

npj Science of Food
Cultured meat represents a promising sustainable food source, yet the development of efficient serum-free media remains a key bottleneck. Small molecules offer a cost-effective approach to system optimization.
Hao Lu, Zheng Liu, Xiaoyu Liu, Yijia Pan, Dan Yan, Xinpei Cheng, Longfei Zhang, Shijie Ding, Chunbao Li, Guanghong Zhou, Renpeng Guo   +10 more
doaj   +1 more source

Selection and transcriptomic analysis of coagulase-negative Staphylococcus with high proteolytic activity isolated from Chinese Dong fermented pork (Nanx Wudl)

Food Science and Human Wellness
Although coagulase-negative Staphylococcus (CNS), along with technological activities, plays a key role in fermented sausage flavour and nutrient production, the molecular mechanism of these activities remains elusive.
Suyue Xiong, Ruifang Mi, Xi Chen, Hang Gao, Xiao Tan, Ruixi Liu, Jiapeng Li, Shouwei Wang   +7 more
doaj   +1 more source

Characterization of Escherichia coli harboring colibactin genes (clb) isolated from beef production and processing systems

Scientific Reports, 2022
Certain strains of Escherichia coli possess and express the toxin colibactin (Clb) which induces host mutations identical to the signature mutations of colorectal cancer (CRC) that lead to tumorigenic lesions.
Manita Guragain, John W. Schmidt, Norasak Kalchayanand, Aaron M. Dickey, Joseph M. Bosilevac   +4 more
doaj   +1 more source

Effects of processing methods on the properties and digestibility of protein and fat in meat products

Food Materials Research, 2023
Protein and fat in foods of animal origin are important macronutrients for maintaining human growth and function. When measuring the nutritional properties of animal-derived diets, it is important to consider the effect of processing methods on their ...
Yulu Wang, Yiting Wang, Xuanyi Cai, Zixin Huang, Chunbao Li, Mengzhen Ding   +5 more
doaj   +1 more source

Meat Inspection [PDF]

The Veterinary Journal (1900), 1900
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openaire   +2 more sources

Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics

Ultrasonics Sonochemistry, 2022
The aim of this study was to evaluate the changes of ultrasound-assisted thawing on lamb meat quality and differential metabolite profiles during refrigerated storage. Compared with flow water thawing (FW), pH, a*, C*, and sulfhydryl content of lamb were
Chenchen Xu, Mingwu Zang, Xiaoling Qiao, Shouwei Wang, Bing Zhao, Yuxuan Shi, Jing Bai, Jiajia Wu   +7 more
doaj   +1 more source

Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein

Food Materials Research, 2023
This paper focuses on the mechanism of the excellent oil/water (O/W) interface elastic film formation ability of meat protein (myofibrillar protein (MP)) compared with proteins (porcine plasma protein (PPP), egg-white protein isolate (EPI), and sodium ...
Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Xinglian Xu   +4 more
doaj   +1 more source

Selection and proteomic profiles analysis of yeast strains isolated from traditional fermented pork (Nanx Wudl) for single cell protein production

Food Science and Human Wellness
The increase in human population has led to imminent pressures to develop new edible proteins with decreased environmental footprints. The most promising approach involves the production of single cell protein (SCP) from yeasts, which have been utilized ...
Xiao Tan, Suyue Xiong, Rui Li, Zi He, Haitang Wang, Jiapeng Li, Yan Zhao, Shouwei Wang, Xi Chen   +8 more
doaj   +1 more source