Results 111 to 120 of about 14,197 (216)

"Food Ethics and Religion" [PDF]

, 2016
How does an engagement with religious traditions (broadly construed) illuminate and complicate the task of thinking through the ethics of eating? In this introduction, we survey some of the many food ethical issues that arise within various religious ...
Doggett, Tyler, Halteman, Matthew C.
core  

Investigating the antimicrobial properties of edible film of polylactic acid-Iranian tragacanth gum along with the essential oil of Zygophyllum eichwaldi on the microbial spoilage of ostrich thigh meat at refrigerator temperature

Bihdāsht-i Mavādd-i Ghaz̠āyī
The present study was conducted with the aim of investigating the effects of PLA- Iranian tragacanth gum composite film with Zygophyllum eichwaldi essential oil on the microbial characteristics of ostrich thigh meat stored at 4°C.
Azin Kiakojori, peiman ariaii, Roya Bagheri, Mahro Esmaeili   +3 more
doaj  

Consumer-Preferred Attributes of a Fresh Ground Beef and Turkey Product: A Conjoint Analysis [PDF]

A random sample of 3,400 Louisiana households was surveyed by mail to determine their ratings for a number of product profiles involving a combined fresh ground beef and turkey product.
Gillespie, Jeffrey M., O'Neil, Carol E., Prinyawiwatkul, Witoon, Schupp, Alvin R.   +3 more
core   +1 more source

Evaluation of the combined coating effect of chitosan-cress seed gum composite with hydrolyzed protein from sesame meal on the microbial spoilage of refrigerated ostrich fillets

Bihdāsht-i Mavādd-i Ghaz̠āyī
Ostrich meat (Struthio camelus) is recognized as one of the leanest and healthiest red meats, with shelf life being a critical factor for both the meat industry and consumers.
mahsa sadat sajadi, Mahdi Sharifi Soltani, پیمان آریایی, سارا جعفریان   +3 more
doaj  

A neural network architecture for implementation of expert systems for real time monitoring [PDF]

Since neural networks have the advantages of massive parallelism and simple architecture, they are good tools for implementing real time expert systems.
Ramamoorthy, P. A.
core   +1 more source

Sensory methods used in meat lipid oxidation studies [PDF]

Master of ScienceFood Science InstituteKadri KoppelOxidation of meat decreases consumer acceptance and reduces market value making it an important problem for the meat industry.
Noble, Ronald
core  

Shelf Life Extension and Quality Improvement of Fresh Ostrich Meat by Active Chitosan Coating Enriched With Fennel Extract. [PDF]

Food Sci Nutr
Salari M, Yazdany M.
europepmc   +1 more source

Linking farmers to markets through valorisation of local resources:the case for intellectual property rights of indigenous resources [PDF]

This is the scientific report from a research programme which explored the current lack of a suitable public system for protecting GIs in Southern Africa.
Bienabe, Estelle, Bramley, Cerkia, Kirsten, Johann, Troskie, Dirk   +3 more
core   +1 more source

EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2013. Scientific Opinion on the public health hazards to be covered by inspection of meat from farmed game [PDF]

, 2013

core   +1 more source

A review on the potential use of eubiotics in non-chicken poultry species. [PDF]

Trop Anim Health Prod
Mnisi CM, Njeri FM, Maina AN, Waliaula PK, Cheng V, Kumalo I, Egbu CF, Kiarie EG.   +7 more
europepmc   +1 more source