Results 61 to 70 of about 6,008,898 (410)
Foods, 2023 This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ ...
María Carmen Gómez-Guillén +5 more
doaj +1 more source
Food and Environment Safety, 2020 The impact of washing solutions on mechanically deboned turkey meat (MDM) was evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic acid (pH 5.8).
Oleg GALENKO +3 more
doaj
A Review: Microbial Diversity and Function of Fermented Meat Products in China
Frontiers in Microbiology, 2021 Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and are easy to transport.
Zheng Wang +11 more
semanticscholar +1 more source
Journal of Food QualityIberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass to ...
Soledad Sánchez +3 more
doaj +1 more source
Development of sodium chloride microcapsules as saltiness enhancement strategy
Food Hydrocolloids for HealthThis study aimed to develop salt microcapsules using different wall materials to achieve stable encapsulated salt systems with optimal water solubilization and controlled salt release in the oral cavity, leading to an acceptable saltiness perception in ...
Juan Carlos Solomando +4 more
doaj +1 more source
Pathways of Mycotoxin Occurrence in Meat Products: A Review
Processes, 2021 Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with
J. Pleadin +7 more
semanticscholar +1 more source
Case studies/Strategic group analyses report of high value organic products [PDF]
, 2013 This report concerns the analysis of successful high-value products as case studies in each of the three meat categories: chicken, beef and pork. The main objective of our study was to identify strategic groups within the meat market, in which the new ...
Marian, Livia
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Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Epilepsy is increasingly associated with immune dysregulation and inflammation. The T cell receptor (TCR), a key mediator of adaptive immunity, shows repertoire alterations in various immune‐mediated diseases. The unique TCR sequence serves as a molecular barcode for T cells, and clonal expansion accompanied by reduced overall TCR ...
Yong‐Won Shin +12 more
wiley +1 more source
Edible Films on Meat and Meat Products
Coatings, 2021 In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it.
Dong-Heon Song +6 more
semanticscholar +1 more source
The design of a new bacon product : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1975 An initial examination of the New Zealand domestic meat market showed that the bacon industry was most in need of help from the development of new products. Per capita consumption of bacon and ham, products which provided almost 70% of the bacon industry'
Wilkinson, Brian Herbert Patrick
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