Results 151 to 160 of about 141,887 (269)

Ultrasonographic Anatomy of Selected Abdominal Organs in the Greater Cane Rat (Thryonomys swinderianus)

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
This study was conducted to describe the normal ultrasonographic appearance and to provide reference values for selected abdominal organs in the greater cane rat (Thryonomys swinderianus). Ultrasonographic appearance of the kidneys, urinary bladder, spleen, liver, adrenal glands, stomach, and small intestine was described, and measurements were taken ...
Mazengo Masigati, Mirende Kichuki, Modesta Makungu   +2 more
wiley   +1 more source

Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects. [PDF]

Food Chem X
Mosabbeb AA, Majdi N, Eskandari S, Shojaee-Aliabadi S.   +3 more
europepmc   +1 more source

From Prohibition to Digitalisation: 100 Years of Cameras in the Courtroom

The Modern Law Review, Volume 89, Issue 3, Page 406-438, May 2026.
This article traces the shifting relationship between the courts, the public, and the media in England and Wales from the 1925 prohibition on courtroom photography to the contemporary regime of livestreamed and recorded proceedings. It situates the introduction of the ban on courtroom images within the first administrative turn of the judiciary, when ...
Ozan Kamiloglu, Kanika Sharma
wiley   +1 more source

Effects of Chicken Skin Protein Hydrolysate and Bone Protein-Mineral Mass on the Quality of Emulsified Poultry Sausages. [PDF]

Foods
Suychinov A, Okuskhanova E, Yessimbekov Z, Kakimov A, Kapasheva G, Kabdylzhar B, Turagulov R.   +6 more
europepmc   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming. [PDF]

Food Chem X
Chen J, Cai X, Hao Y, Duan L, Song R, Fan W, Qiao M, Fu Y.   +7 more
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Genomic and Metabolic Features of the <i>Lactobacillus sakei</i> HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology. [PDF]

Foods
Chen Q, Bai Y, Fan Y, Lu J, Sui Y, Kong B, Hu Y.   +6 more
europepmc   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source