Results 41 to 50 of about 681 (148)
Urbanization and food transition in the Brazilian Amazon: From wild to domesticated meat
People and Nature, EarlyView.Abstract Urbanization is expected to influence food transitions, resulting in a shift from wild foods to more domesticated foods. Concomitantly, food insecurity and urban demand for natural resources, including wildlife, are expected to increase overall, even when the per capita consumption is expected to decrease.
Willandia A. Chaves +7 more
wiley +1 more source
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Foods, 2021 Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects.
Konstantina Kyriakopoulou +2 more
doaj +1 more source
Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.ABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Gilmara Alves Zanirate +4 more
wiley +1 more source
Journal of Pure and Applied Microbiology, 2021 The goal of this study was to isolate, count, and identify coagulase-negative Staphylococci from meat and dairy products collected in Riyadh, Saudi Arabia, as well as to perform molecular identification of the mecA gene.
Ayman Mubarak
doaj +1 more source
Journal of Food Science, Volume 91, Issue 1, January 2026.ABSTRACT The valorization of mechanically separated meat (MSM) from Nile tilapia through enzymatic hydrolysis can convert an underutilized co‐product into functional ingredients; however, a practical balance between the degree of hydrolysis (DH) and techno‐functional performance remains underexplored.
Poliana dos Santos Mendes +9 more
wiley +1 more source
Food Chemistry Advances, 2023 Given consumer preference for “natural” and clean-labeled products, validating new ingredients that achieve the same antimicrobial, antioxidant, or other functions as those being replaced is critical. In this study, the antimicrobial activity of free and
Leonor Lastra-Vargas +5 more
doaj +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Maria Beatriz A. Gloria +6 more
wiley +1 more source
Food Science of Animal ProductsChinese Rongchang pigs have a breeding history of over 400 years, are categorized as the first of the three famous pigs in China, and are one of the eight famous pigs in the world. Lean hind leg and back fat of Rongchang pigs and different breeds of pigs
Lei Li +6 more
doaj +1 more source
Food Bioengineering, Volume 4, Issue 3, Page 351-364, September 2025.ABSTRACT Smoked fish products are widely consumed; however, they often contain high sodium levels (up to 4 g NaCl/100 g), which are associated with an increased risk of hypertension and cardiovascular diseases. Therefore, developing low‐sodium alternatives without compromising product quality and safety has become an urgent public health priority ...
Marwa A. Sheir +3 more
wiley +1 more source
Meat quality and performance of pigs fed diets with fish silage meal [PDF]
Pesquisa Agropecuária Brasileira, 2017 : The objective of this work was to determine the nutrient digestibility and metabolizable energy (ME) of fish silage, as well as to evaluate the effect of the dietary inclusion of fish silage meal (FSM) in diets on the performance, carcass ...
Rayssa Santos Cândido +8 more
doaj +1 more source