Results 111 to 120 of about 87,618 (312)
Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat
FoodsThe use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts.
Francesca Coppola +6 more
doaj +1 more source
Screening Lactic Acid Bacteria for Antimicrobial Compound Production [PDF]
, 2009 Lactic Acid Bacteria was known as potential probiotic used in food industries and dairy products and probable to produce antimicrobial compound that inhibit variety of microorganisms.
Khalisanni Khalid, Lee Hung Kiong
core +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.This study quantifies the effects of different soils found in the food processing environment on the efficiency of pulsed‐xenon UV disinfection. Abstract Listeria monocytogenes is a foodborne illness that poses a significant threat to human health in young, old, and immunocompromised persons and accordingly, prevention of Listeria contamination is of ...
Nazanin Yasoubi +2 more
wiley +1 more source
Food Technology and Biotechnology, 2004 During the process of canning tuna fish, considerable amounts of dark tuna meat are left over because of its bitterness, which are then used in the production of animal food. Fermentation with Lactobacillus casei subsp.
Ernani S. Sant’Anna +2 more
doaj
, 2006 Pig feed is mainly based on cereals where phosphorus (P) is mostly present in inositol hexaphosphate (IP6), which is not readily available to monogastric animals.
Lyberg, Karin
core
Mapping and Innovating Business Models of Food Hubs in Short Food Supply Chains
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Short food supply chains (SFSCs) offer sustainable alternatives to conventional food systems (CFSCs) but require effective intermediaries to scale and remain competitive. Food Hubs (FHs) serve this role by enhancing SFSC efficiency and market reach while upholding community‐oriented values. However, limited research has examined how FHs design
Marije Renkema‐Singh +2 more
wiley +1 more source
Effect of goat meat freezing on the quality of dry fermented sausage
African and Mediterranean Agricultural Journal - Al AwamiaThe aim of this study was to valorize northern Morocco goat meat by processing it into dry fermented sausages and to evaluate the impact of freezing goat meat on the quality of the produced sausages.
Zakaria Felloul +6 more
doaj +1 more source
Food Bioengineering, EarlyView.ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Changes in the intestinal microbiota after a short period of dietary over-indulgence, representative of a holiday or festival season [PDF]
, 2008 The effects on the intestinal microbiota of a short period of marginal over-eating, characteristic of holiday or festival periods, were investigated in a pilot study.
Gougoulias, Christos +5 more
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Food Bioengineering, EarlyView.ABSTRACT The intake of capsaicin can disrupt the gut microecology and impact health, yet its underlying mechanism is not fully elucidated. This study, by establishing capsaicin‐induced human microbiota‐associated (HMA) mouse models revealed the molecular mechanism by which capsaicin perturbs the gut microbiota and metabolites, leading to intestinal ...
Liangliang Zhu +10 more
wiley +1 more source