Results 171 to 180 of about 95,483 (264)

Poultry production

, 1916
openaire   +3 more sources

Meat, Poultry, and Meat and Poultry Products

Journal of AOAC INTERNATIONAL, 1987
openaire   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Postbiotics: An Alternative for Improving Health and Performance of Poultry Production. [PDF]

Microorganisms
Roque F, Lopes MHS, Raffi P, Oliveira R, Caparroz M, Longhini G, Granghelli C, Faria D, Araujo L, Araujo C.   +9 more
europepmc   +1 more source

Meat, Poultry, and Meat and Poultry Products

Journal of AOAC INTERNATIONAL, 1992
openaire   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Crisis and risk management in poultry production: Preparing future leaders for sustainability and food security. [PDF]

Poult Sci
Nassar FS, Abbas AO.
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Relation Between Farm Biosecurity Measures and Poultry Production Performances: A Scoping Review. [PDF]

Vet Med Sci
Vougat Ngom R, Jajere SM, Watsop HM, Tanyienow A.   +3 more
europepmc   +1 more source

Meat, Poultry, and Meat and Poultry Products

Journal of AOAC INTERNATIONAL, 1993
openaire   +1 more source