Results 121 to 130 of about 1,339,302 (245)

Cholesterol and Malondialdehyde Contents of Broiler-Chicken Meat Supplemented with Indigofera Zolingeriana Top Leaf Meal [PDF]

, 2015
This research aimed to increase functional value of broiler-chicken meat containing high antioxidant and low cholesterol through substitution of soybean meal (SBM) with Indigofera zollingeriana top leaf meal (ILM). The experiment used 160 day old broiler
Abdullah, L. (L), Santi, M. A. (M), Sumiati, S. (Sumiati)   +2 more
core  

Development of organic animal production in Turkey [PDF]

, 2004
Turkey is located at a point where the three continents are making up the old world. Europe, Asia and Africa are close to each other thus, making it is a pre-eminent centre of commerce for centuries.
Polat, Muazzez, Sayan, Yilmaz
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Meat replacers as part of sustainable food systems in Romania: A causal network model

Journal of Agriculture and Food Research
The study contributes to the discourse on sustainable food systems by examining the multifaceted factors that influence the adoption of meat replacers.
Ruxandra Malina Petrescu-Mag, Ioana Pistea, Camelia Ginsca, Lucian Cuibus, Dacinia Crina Petrescu   +4 more
doaj   +1 more source

Finnish agriculture and rural industries 2007 [PDF]

, 2007
The report consists of following topics: operating environment of agriculture, agricultural and food market, agricultural policy, economic situation of agriculture, agriculture and the environment, rural and regional policy, special topics: biogas ...
Aro-Heinilä, Esa, Forsman-Hugg, Sari, Huan-Niemi, Ellen, Katajajuuri, Juha-Matti, Koikkalainen, Kauko, Kulmala, Hannes, Miettinen, Antti, Vesala, Kari Mikko., Vihinen, Hilkka   +8 more
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Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations.

Food Chemistry
We are undergoing a food transformation with the introduction of plant-based meat analogues, but little is known about their chemical characteristics.
Banny Silva Barbosa Correia, Søren Drud-Heydary Nielsen, Johanna Jorkowski, L. M. Arildsen Jakobsen, Christian Zacherl, Hanne Christine Bertram   +5 more
semanticscholar   +1 more source

The mechanical and sensory signature of plant-based and animal meat

npj Science of Food
Abstract Eating less meat is associated with a healthier body and planet. Yet, we remain reluctant to switch to a plant-based diet, largely due to the sensory experience of plant-based meat. Food scientists characterize meat using a double compression test, which only probes one-dimensional behavior.
Skyler R. St. Pierre, Ethan C. Darwin, Divya Adil, Magaly C. Aviles, Archer Date, Reese A. Dunne, Yanav Lall, María Parra Vallecillo, Valerie A. Perez Medina, Kevin Linka, Marc E. Levenston, Ellen Kuhl   +11 more
openaire   +4 more sources

Research Progress [PDF]

, 1963
Cooperating with the United States Department of AgricultureIntroduction -- Outlook -- History -- Facilities -- Organization -- Financing -- Report of progress -- Fertilizers -- Dairying -- Grazing -- Forages -- Irrigation -- Cereals -- Weed control ...

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Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

Food chemistry: X
Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties.
J. Han, D. Keum, Vahinika Kothuri, Y. Kim, H. Kwon, Do Hyun Kim, H. Jung, Sung Gu Han   +7 more
semanticscholar   +1 more source

Environmental impacts of a lunch plate - challenges in interpreting the LCA results [PDF]

, 2009
The challenges of the project were to reveal and interpret complex and contrasting environmental issues associated with food by consumers, in order to build up more comprehensive understanding on LCA results as measures of sustainability.
Grönroos, Juha, Hyvärinen, Helena, Katajajuuri, Juha-Matti, Kauppinen, Tommi, Kurppa, Sirpa, Mäkelä, Johanna, Nissinen, Ari, Nousiainen, Jouni, Saarinen, Merja, Usva, Kirsi, Viinisalo, Mirja, Virtanen, Yrjö   +11 more
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Cutting-Edge Technologies of Meat Analogs: A Review

Food Science of Animal Resources
This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and the potential for industrialization.
Seung Yun Lee, Da Young Lee, Ermie Mariano, Jinmo Park, Dahee Han, Yeongwoo Choi, Jin Soo Kim, Ji Won Park, Seok Namkung, Colin Venter, Sun Jin Hur   +10 more
doaj   +1 more source