Results 11 to 20 of about 6,008,898 (410)
Clean Label Alternatives in Meat Products [PDF]
Foods, 2021 Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in
G. Delgado-Pando +3 more
semanticscholar +2 more sources
Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds
Foods, 2022 Published articles within the “Microencapsulation of Bioactive Compounds: Techniques and Applications” special issue have been mainly focused on the evaluation of variables affecting the encapsulation of healthy compounds, aiming to achieve accurate ...
Teresa Antequera +2 more
doaj +1 more source
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives
Foods, 2022 Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far
M. Schirone +6 more
semanticscholar +1 more source
Foods, 2021 The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid
Alberto González-Mohino +3 more
doaj +1 more source
Foods, 2022 This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new products for the industrial ...
Yi Wang +6 more
semanticscholar +1 more source
Foods, 2022 Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification,
D. Wang +7 more
semanticscholar +1 more source
Microorganisms, 2020 Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually
Eva Cebrián +5 more
doaj +1 more source
A comprehensive review of drying meat products and the associated effects and changes
Frontiers in Nutrition, 2022 Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe.
Ahmed Mediani +13 more
semanticscholar +1 more source
Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
Nutrients, 2021 Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products.
R. Alessandrini +5 more
semanticscholar +1 more source
Microbial diversity of meat products under spoilage and its controlling approaches
Frontiers in Nutrition, 2022 Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage ...
Yanli Zhu +8 more
semanticscholar +1 more source