Results 201 to 210 of about 163,949 (261)

Comparative analysis of the nutritional quality of plant-based and traditional meat products across European markets. [PDF]

Front Nutr
Filip C, Kovács B, Casian T, Miklos A, Pop PN, Istrate TI, Hodoroga V, Tero-Vescan A.   +7 more
europepmc   +1 more source

Gap‐Free Information Transfer in 4D‐STEM via Fusion of Complementary Scattering Channels

Advanced Science, EarlyView.
Fused Full‐Field STEM (FF‐STEM) is introduced as a 4D‐STEM imaging modality that combines direct ptychography with tilt‐corrected dark‐field reconstruction in a single acquisition. Fourier‐space fusion using Wiener‐type spectral weighting closes the low‐frequency contrast gap inherent to bright‐field methods, delivering gap‐free, dose‐efficient, near ...
Shengbo You, Georgios Varnavides, Sagar Khavnekar, Nikita Palatkin, Sihan Shao, Mingjian Wu, Daniel Stroppa, Darya Chernikova, Baixu Zhu, Ricardo Egoavil, Stefano Vespucci, Dileep Krishnan, Xingchen Ye, Florian K. M. Schur, Erdmann Spiecker, Philipp Pelz   +15 more
wiley   +1 more source

The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review. [PDF]

Gels
Bao H, Wang Y, Huang Y, Zhang Y, Dai H.
europepmc   +1 more source

A Global Methane Observation System to Reduce Uncertainty for Anthropogenic and Natural Sources and Sinks for Detecting and Attributing Climate Feedbacks

Advanced Science, EarlyView.
Conceptual illustration of a Global Ecosystem Methane Observing System (GEM‐OS) integrating satellites, aircraft, atmospheric networks, and ecosystem measurements to quantify methane emissions from anthropogenic and natural sources. The multi‐scale observing framework improves source attribution, reduces uncertainty in regional methane budgets, and ...
P. Ciais, S. Peng, J. Chang, F. Li, Q. Zhu, K. Yuan, G. Hugelius, H. Li, Y. Cai, F. Chevallier, K. Tibrewal, E. A. Kort, K. Arndt, J. Watts, B. Buma, N. Besic, P. I. Palmer, H. Cadillo‐Quiroz, E. Euskirchen, M. J. Gondwe, A. Hoyt, R. Jackson, S. Malone, D. Monteverde, S. Natali, M. Ramonet, C. Rey‐Sanchez, L. B. Sagang, E. A. G. Schuur, R. Vargas, R. Varner, Z. Zhang, B. Poulter   +32 more
wiley   +1 more source

Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer. [PDF]

Foods
Cao Z, Xing Y, Zhou S, Li F, Wang L, Zhang J, Yang X, Lang Y.   +7 more
europepmc   +1 more source

Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives. [PDF]

Food Sci Anim Resour
Yoo Y, Bae SM, Jeong JY.
europepmc   +1 more source

Use of Live Biopreservatives and Bacteriophages to Enhance the Safety of Meat Products. [PDF]

Life (Basel)
Rodríguez-Marca C, Domenech-Coca C, Nakamura M, Ortega-Olivé N, Puigbò P.   +4 more
europepmc   +1 more source

Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials. [PDF]

Foods
Beisembayeva A, Tayeva A, Chernukha I, Rskeldiyev B, Absalimova M, Imangaliyeva Z.   +5 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Biogenic Amines in Meat and Meat Products

Critical Reviews in Food Science and Nutrition, 2004
It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines ...
Ruiz-Capillas, Claudia, Jiménez Colmenero, Francisco   +1 more
openaire   +3 more sources

Meat and Meat Products

1993
Actin is the major constituent of the thin myofilament, part of the contractile mechanism of muscles. The molecular weight is estimated to be about 43000. It binds one molecule each of nucleotide (ATP or ADP) and divalent cation (calcium or magnesium).
J. L. Marsden, R. L. Henrickson
openaire   +2 more sources