Results 201 to 210 of about 41,847 (353)

Intelligent Pectin and Alginate-Based Biopolymeric Film Enriched with Purple Basil Anthocyanins for pH-Sensitive Detection of Chicken Meat Freshness. [PDF]

ACS Omega
Adımcılar V, Torlak E, Erim FB.
europepmc   +1 more source

Evaluation of a Product Intended for Microbiological Control in Animal Production, and Its Combination With Halquinol

Animal Research and One Health, EarlyView.
Activo Liquid and Halquinol inhibit Salmonella and Escherichia coli in culture media. Activo Liquid exhibits bactericidal action, whereas HA is bacteriostatic, and their combination results in positive or indifferent interactions. This combination effectively inhibits E. coli throughout digestion simulation, thus reducing the required concentrations of
Alberto Gonçalves Evangelista, Lucas dos Santos Janotto, Adriana Paula Possamai, Carolina Cini Perry, Francine Lemes Ribeiro, Rafael Canonenco de Araujo, Fernando Bittencourt Luciano   +6 more
wiley   +1 more source

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates [PDF]

, 2017
Nikki E. Neethling, Surendranath P. Suman, Gunnar O. Sigge, Louwrens C. Hoffman, Melvin C. Hunt   +4 more
openalex   +1 more source

Determination of selenium speciation in the muscle, kidney, and liver from different animals treated with different selenium supplements by HPLC‐ICP‐MS

Animal Research and One Health, EarlyView.
Dietary selenium (Se) deficiency is recognized as a global problem, and exogenous Se supplementation can effectively enrich its levels in animal bodies. Offal tissues are equally important as meat in Se enrichment. Varying properties among Se species require information beyond total Se concentration to fully evaluate health risk/benefits.
Xiaoqing Guo, Xueting Jia, Kai Zhang, Chaohua Tang, Xueyang Si, Bo He, Manus Carey, Lynda S. Perkins, Qingyu Zhao, Junmin Zhang   +9 more
wiley   +1 more source

Research on Optimization of Chilled Meat Supply Chain Based on Time-Temperature in Cold Chain Internet of Things

Zhileng xuebao
With the development of cold chain Internet of Things technology, real-time temperature monitoring and data sharing have become important means of improving the efficiency of chilled meat supply chain management.
谢如鹤, 孟祥超, 邹毅峰, 刘广海, 廖晶, 瑭杰   +5 more
doaj  

Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid. [PDF]

Foods
Kwak M, Min SC.
europepmc   +1 more source

Generative Deep Learning for Advanced Battery Materials

Batteries &Supercaps, EarlyView.
This review explores the role of generative deep learning (DL) in battery materials analysis and highlights the fundamental principles of generative DL and its applications in designing battery materials. The importance of using multimodal data is underscored to effectively address the challenges faced during the development of battery materials across
Deepalaxmi Rajagopal, Adrian Cierpka, Britta Nestler, Arnd Koeppe   +3 more
wiley   +1 more source

A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness. [PDF]

Food Chem X
Zhai X, Xue Y, Song W, Sun Y, Shen T, Zhang X, Li Y, Ding F, Zhang D, Zhou C, Arslan M, Tahir HE, Li Z, Shi J, Huang X, Zou X.   +15 more
europepmc   +1 more source

Best practice litter management manual for Australian meat chicken farms : Covering fresh, in-shed, reuse and spent litter management

, 2021
Eugene McGahan, Nic Gould, Mark W. Dunlop   +2 more
openalex   +1 more source

Raw citrus by‐product valorization: unlocking the potential of biotransformation by Talaromyces amestolkiae to obtain cellulolytic enzymes and natural colorants

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima, Heitor B. S. Bento, Flávio Pereira Picheli, Fernanda de Oliveira, Almiro Pires da Silva Neto, Danielle Biscaro Pedrolli, Fernando Masarin, Silvio Silvério da Silva, Valéria Carvalho Santos‐Ebinuma   +8 more
wiley   +1 more source