Results 51 to 60 of about 681 (148)

Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella

Revista Principia
Pseudo-fruits of Hovenia dulcis T. are sweet-tasting, edible, and contain numerous nutrients and a significant amount of phenolic compounds, which could serve as a source of natural antioxidants. In this context, this study aimed to evaluate the addition
Darlene Cavalheiro, Gisiéli Carla Morandin, Sabrina Vicentini Schaefer, Adrieli Maiandra Piccinin do Amaral, Luana Bettanin, Georgia Ane Raquel Sehn   +5 more
doaj   +1 more source

Pseudocereal Proteins: Structural and Nutritional Properties, Applications in Food Matrices, In Vitro Digestibility, and Bioactivity

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
The trend toward plant‐based proteins has driven the study of unconventional sources, such as pseudocereal proteins (amaranth, quinoa, and buckwheat). This review analyzes their nutritional, techno‐functional, and bio‐functional aspects, their application in food products, especially beverages, and their digestibility through in vitro methods ...
Santiago E. Suárez, Francisco Speroni, María Cristina Añón   +2 more
wiley   +1 more source

Investigation of genetically modified additives in meat and meat products in Mosul city [PDF]

Iraqi Journal of Veterinary Sciences
Consumer demands for meat and meat products have increased over the last years; Therefore, meat yields were improved using biotechnology. Gene modification techniques have been applied for these purposes using transgenic plants. The goal of this study is
Mohammed H. Alassaf, Muntaha G. Hasan
doaj   +1 more source

Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students

International Journal of Dairy Technology, Volume 78, Issue 3, July–September 2025.
Combining visual and textual prompts in a simulated cafeteria increased the selection of healthier dairy options, such as yoghurt and white cheese, among adolescents and young adults. This low‐cost educational nudge may support healthier eating habits during a critical stage of dietary habit formation.
Elson Rogerio Tavares Filho, Ramon Silva, Tatiana C Pimentel, Maria Terezinha S L Neta, Elane S Prudencio, Neila S P S Richards, Eliane T Marsico, Mônica Q Freitas, Erick A Esmerino, Adriano Gomes Cruz   +9 more
wiley   +1 more source

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches [PDF]

Journal of Food Science and Technology, 2014
The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn ...
R C, Prestes, L B, Silva, A M P, Torri, E H, Kubota, C S, Rosa, S S, Roman, A P, Kempka, I M, Demiate   +7 more
openaire   +2 more sources

Strawberries in Wintertime. Understanding Moldovan Transnational Family Lives by Unpacking the Senses and Memories of a Persistent Parcel‐Sending Practice

Global Networks, Volume 25, Issue 3, July 2025.
ABSTRACT This article uses the phenomenon of parcel sending as a lens onto Moldovan transnationalism, unravelling how transnationalism is done, experienced and remembered from different subject positions. Through an ethnographic approach that emphasises a long‐term and relational perspective on migration, this article explores the role of parcel ...
Cristina Buza, Nanneke Winters
wiley   +1 more source

Mortadella formulations using poultry breasts with White Striping and Wooden Breast

Revista Brasileira de Higiene e Sanidade Animal, 2019
Were prepared mortadella formulations using poultry breasts with White Stripping and Wooden Breast in order to use this raw material. The mortadellas were formulated with 25%, 50%, 75% and 100% of breasts with WS or WB and without alterations (WA). Were performed a microbiological evaluation, centesimal composition (protein, moisture, lipids and ashes),
Oliveira, Jair Rodrigues de; Universidade Federal do Ceará, Teixeira, Sabrina Tolotti Fraga; Universidade de Passo Fundo (UPF)., Levandowski, Rafael; Universidade de Passo Fundo (UPF)., Santos, Luciana Ruschel dos; Universidade de Passo Fundo (UPF)., Dickel, Elci Lotar; Universidade de Passo Fundo (UPF).   +4 more
openaire   +4 more sources

Peptides From Animal and Fishery Byproducts: Uplifting the Functionality of Fifth Quarter

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
Recovery of peptide reduces pollution, increases return, and functionality of products. Meat byproducts and processing techniques raise the sustainability of the meat industry. These peptides can also be used as active components of the packaging system. Umami peptides are used as taste enhancers for the development of new products.
Akhilesh Kumar Verma, Pramila Umaraw, Pavan Kumar, Nitin Mehta, Neelesh Sharma, Devendra Kumar, Awis Qurni Sazili, Sung‐Jin Lee   +7 more
wiley   +1 more source

Efecto de la adición de ácido ascórbico en la degradación de nitratos y nitritos en mortadela

Ciencia UNEMI, 2016
The aim of this research was to evaluate the effect of the addition of ascorbic acid to reduce the concentration of nitrites and nitrates in mortadella.
Ayala-Armijos, Humberto, García González, Carlos, Sánchez-Prado, Raquel, Jirón-Velez, Yiceth , Espinoza-Ramón, Washington   +4 more
doaj  

Implementation of the EU's geographical indications in CETA and JEFTA: EU‐Phoria or GI‐mmick?

The Journal of World Intellectual Property, Volume 28, Issue 1, Page 286-302, March 2025.
Abstract Over the last two decades, the EU's foreign trade strategy shifted diametrically from the multilateral World Trade Organization to the bilateral free trade agreements (FTA) route. Accompanying this shift, the EU's regulatory ambitions became more apparent, as can be gleaned from its strategy documents.
Anke Kennis, Anastasia Volkov
wiley   +1 more source