Results 51 to 60 of about 87,618 (312)
Effect of Fermentation with Two Molds on Characteristics of Chicken Meat
Journal of Food Quality, 2021 In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. Hardness and springiness gradually decreased, while gumminess gradually increased during fermentation ...
Liping Guo +9 more
doaj +1 more source
Effect of diet type on serum and faecal concentration of S100/calgranulins in the captive cheetah [PDF]
, 2014 Gastrointestinal disease is omnipresent in captive cheetahs (Acinonyx jubatus), in contrast to its freeranging populations. The current study aimed to evaluate the effect of diet type (meat-only whole prey) on gastrointestinal health in captive cheetahs ...
Depauw, S +6 more
core
Climate Change Mitigation in the Dairy Sector: Uncovering Heterogeneity Through Eco‐Efficiency Clubs
Agribusiness, EarlyView.ABSTRACT Combining climate change goals with economic targets is crucial for the dairy sector, which is a significant contributor to agricultural greenhouse gas (GHG) emissions worldwide. In this paper, we assess economic and climate change implications of dairy production with panel data of Irish dairy farms from 2013 to 2021.
Doris Läpple +2 more
wiley +1 more source
npj Science of FoodAroma and precision fermentation converge in exciting ways, enabling the precise production of aromatic compounds. Precision fermentation employs engineered microorganisms to create and refine scents and aromas with high accuracy, allowing for ...
Lin Du +5 more
doaj +1 more source
Frontiers in Microbiology, 2019 European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota.
Emiel Van Reckem +5 more
doaj +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum and fermentation time used in fermented rabbit meat production as the main ingredient for producing ground dendeng.
Anik Fadlilah +2 more
doaj +1 more source
Effect of feeding fermentable fibrerich feedstuffs lupin and chicory prior to slaughter with special emphasis on the effect on chemical boar taint in organic entire male and female pigs and technological meat quality [PDF]
, 2007 Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat.
Hansen, Laurits Lydehøj +4 more
core
Advanced Intelligent Discovery, EarlyView.Predictive models successfully screen nanoparticles for toxicity and cellular uptake. Yet, complex biological dynamics and sparse, nonstandardized data limit their accuracy. The field urgently needs integrated artificial intelligence/machine learning, systems biology, and open‐access data protocols to bridge the gap between materials science and safe ...
Mariya L. Ivanova +4 more
wiley +1 more source
Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers
Пищевые системыThe global desire for ethical, sustainable, and nutritional food choices has intensified interest in plant-based meat alternatives. Researchers and food manufacturers have prioritized the development of superior alternatives to meat and dairy products ...
R. M. Mohamed, M. R. Ali
doaj +1 more source
Foods, 2020 Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments.
Aleksei Kaleda +8 more
doaj +1 more source