Results 21 to 30 of about 87,618 (312)

Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update [PDF]

Shipin Kexue
Fermented meat products are a typical representative of traditional meat products, which are highly appreciated by consumers for their unique flavor, texture, and nutritional value.
HU Yingying, Bayinbate·Bayierta, LIU Yue, XU Baocai
doaj   +1 more source

Sunflower Protein Enzymatic Hydrolysates as a Medium for Vitamin B2 and B12 Biosynthesis

Chemical Engineering Transactions, 2020
Lowering the costs of industrial fermentation processes is a current challenge of modern biotechnology. In this sense, has been studied the possibility to replace the conventional medium for vitamin B2 abd B12 biosynthesis with new effective medium from ...
Dmitry Baurin, Julia Epishkina, Alexandra Baurina, Irina Shakir, Victor Panfilov   +4 more
doaj   +1 more source

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Foods, 2023
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat.
Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow   +4 more
doaj   +1 more source

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]

, 2009
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core   +2 more sources

Research Progress on the Regulation of Meat Quality and Application of Fermentation Technology for Meat Products

Shipin gongye ke-ji
Fermentation is an important processing technology in the modern food industry, which can be used to produce fermented meat products on a large scale. This paper explores the role of fermentation technology in regulating the quality of meat products, and
Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG   +5 more
doaj   +1 more source

Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]

, 2018
Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane, Champomier-Vergès, Marie-Christine, Coeuret, Gwendoline, Raya, Raul Ricardo, Teran, Lucrecia Cecilia, Zagorec, Monique   +5 more
core   +3 more sources

Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection

mBio, 2012
Fermented sausages, although presumed safe for consumption, sometimes cause serious bacterial infections in humans that may be deadly. Not much is known about why and when this is the case. We tested the hypothesis that residual veterinary antibiotics in
Jette Kjeldgaard, Marianne T. Cohn, Pat G. Casey, Colin Hill, Hanne Ingmer   +4 more
doaj   +1 more source

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

, 2018
Staphylococcus carnosus and Staphylococcus xylosus are commonly used, individually or in combination, within conventional starter cultures for the purposes of colour and flavour development during meat fermentation.
Berardo, Alberto, De Maere, Hannelore, De Smet, Stefaan, De Vuyst, Luc, Filippou, Panagiota, Janssens, Bente, Leroy, Frédéric, Stavropoulou, Despoina Angeliki   +7 more
core   +1 more source

Feeding with chicory roots reduces the amount of odorous compounds in colon and rectal contents of pigs [PDF]

, 2006
Sixteen pigs (eight entire males and eight females) were given individually two diets, control and control added 25% chopped chicory roots for 2 months before slaughter.
Hansen, L.L., Jensen, M.T.
core   +1 more source

Immune Predictors of Radiotherapy Outcomes in Cervical Cancer

Advanced Science, EarlyView.
This study reveals dynamic immune remodeling in cervical cancer following radiotherapy. Single‐cell analysis identifies the C3/C3AR1 axis as a central mediator of epithelial–myeloid crosstalk, whose inhibition reduces treatment efficacy in mice. Guided by these insights, the eight‐feature machine‐learning model: Cervical Cancer Radiotherapy Immune ...
Linghao Wang, Jie Zhu, Zequn Ding, Zhiyuan Xie, Xingchen Liu, Feihong Zhang, Xiaojun Liu, Yan Zhang, Haiyan Chen   +8 more
wiley   +1 more source