Results 71 to 80 of about 14,197 (216)

Environmental and Spatial Drivers of Latrine Site Selection in Dorcas Gazelle

Ecology and Evolution, Volume 15, Issue 8, August 2025.
This study investigates the environmental and spatial factors influencing latrine site selection in dorcas gazelles within Sidi Toui National Park, Tunisia, using a non‐invasive latrine mapping approach. The findings reveal a structured spatial distribution, where latrines cluster in specific areas, influenced primarily by gazelle and predator ...
Marouane Louhichi, Marie Petretto, Olfa Tabel Hmidi, Kamel Dadi, Ali Zaidi, Mohsen Jarray, Mohsen Chammem   +6 more
wiley   +1 more source

Evaluation of the Effect of Dracocephalum moldavica Mucilage and Nanoemulsion of Satureja hortensis Essential Oil Edible Coating on Microbial, Chemical, and Organoleptic Properties of Rainbow Trout Fish Fillet at Refrigerator Temperature

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
The results of the present study demonstrated that the edible coating containing D. moldavica mucilage and S. hortensis EO emulsion and nanoemulsion could improve the microbial and chemical properties of rainbow trout fillets, extending their shelf life by more than 3 days. However, throughout the study, mucilage‐only group did not show any significant
Kosar Maghsoudi, Razieh Partovi, Shohreh Alian Samakkhah   +2 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the nutritional status of the immigrant population residing in Spain

Food Risk Assess Europe, Volume 3, Issue 3, July 2025.
Abstract The migratory phenomenon has had a significant demographic impact in Spain in recent years. Currently, 6.8 million foreign nationals have established their habitual residence in our country, representing 14 % of the total resident population. Within the acculturation process of the immigrant population ‐ through which they adopt the lifestyle ...
Irene Bretón Lesmes, Concepción María Aguilera García, Ángel Gil Izquierdo, María Pilar Guallar Castillón, Gema Nieto Martínez, Elena Ronda Pérez, María Ángeles Carlos Chillerón   +6 more
wiley   +1 more source

Active packaging coating based on Ocimum basilicum seed mucilage and Hypericum perforatum extract: Preparation, characterization, application and modeling the preservation of ostrich meat

Applied Food Research
Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness.
Mahsa Zamani Faradonbeh, Hassan Barzegar, Mohammad Hojjati, Behrooz Alizadeh Behbahani, Morteza Taki   +4 more
doaj   +1 more source

Ökobilanzen von Hirsch- und Straussenfleisch [PDF]

, 2018
With an inland production of only 29.5 % game is imported proportionate much compared to other meat (inland production 80.8 %). There is not much known yet about the environmental impacts of the production methods abroad.
Brügger, Sara, Bühler, Pascal
core   +1 more source

Risk posed by the HPAI virus H5N1, Eurasian lineage goose/Guangdong clade 2.3.4.4b. genotype B3.13, currently circulating in the US

EFSA Journal, Volume 23, Issue 7, July 2025.
Abstract The emergence of highly pathogenic avian influenza (HPAI) A(H5N1), clade 2.3.4.4b, genotype B3.13 in U.S. dairy cattle marks a significant shift in the virus' host range and epidemiological profile. Infected cattle typically exhibit mild clinical signs, such as reduced milk production, mastitis and fever, with morbidity generally below 20% and
European Food Safety Authority (EFSA), Julio Alvarez, Alessio Bortolami, Mariette Ducatez, Claire Guinat, Jan Arend Stegeman, Alessandro Broglia, Helene Jensen, Kamela Kryemadhi, Andrea Gervelmeyer   +9 more
wiley   +1 more source

Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage

Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2019
This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and ...
Alaa M.S. Al-Baidhani, Aum El-Bashar H.J. Al-Mossawi   +1 more
doaj   +1 more source

Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions

Foods, 2020
The aim of this study was to investigate the interaction between different rates of freezing and thawing on whole ostrich moon steaks to establish a combination or singular main effect that minimises thaw loss and maximises the retail display shelf-life ...
Coleen Leygonie, Louwrens Christiaan Hoffman   +1 more
doaj   +1 more source

Ostrich meat shows nutritional advantages

, 2013
Having been faced with the fact that the mankind feeds less healthy and the number of people with cancer and cardiovascular diseases increases as a result of inappropriate diet, the nutritionists’ advice is to decrease the fat and cholesterol in the nutrition, and as for the meat, they suggest low fat meat rich in protein. The World Health Organization
Naseva, Dijana, Pejkovski, Zlatko, Kuzelov, Aco   +2 more
openaire   +1 more source

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

Frontiers in Sustainable Food Systems
The demand for clean-label products continues to rise, as consumers increasingly prioritize natural and transparent ingredient lists. Natural substances are generally deemed safe for consumption by consumers.
Muhammad Zubair Khalid, Hafiza Saima, Muhammad Tahir Nadeem, Kanza Saeed, Muhammad Sajid Arshad, Waseem Khalid, Hamad Rafique, Muqaddas Fatima, Tawfiq Alsulami, Abdulhakeem Alzahrani   +9 more
doaj   +1 more source