Effect of lairage time on stress in dromedary camels " Camelus dromedarius" from the El-Oued region (Algeria) and its impact on meat quality [0.03%]
休息时间对单峰骆驼（“Camelus dromedarius”）（来自阿尔及利亚El-Oued地区）的压力及其对肉质的影响
Taha Mansour Sayah,Hanane Smili,Kahina Hafid et al.
Taha Mansour Sayah et al.
The effect of lairage time on animal stress and its impact on meat quality were evaluated on 14 male dromedaries of the Sahraoui population, raised in the El-Oued region, aged from 12 to 18 months. The animals were divided into two groups a...
Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties [0.03%]
不同蛋白质和抗氧化剂来源在库斯克úsīsī生产中的应用及其对化学和功能性质的影响
Tekmile Cankurtaran Kömürcü
Tekmile Cankurtaran Kömürcü
In this study, it was aimed to improve couscous chemical and functional properties by replacing wheat flour used in traditional couscous production with pea and mung bean flours as different protein sources at the rate of 20% and with ginge...
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties [0.03%]
基于土豆蛋白的植物基奶酪研究：一种关于理化、机械和分子性质的全面研究
Przemysław Łukasz Kowalczewski,Krzysztof Smarzyński,Jakub Biegalski et al.
Przemysław Łukasz Kowalczewski et al.
The growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characte...
The impact of different cooking temperatures on the quality and moisture distribution of beef [0.03%]
不同烹调温度对牛肉品质及水分分布的影响
Jing Liu,Qichen Gu,Mingming Huang et al.
Jing Liu et al.
The objective of this study was to investigate the water-holding capacity (WHC) and quality changes of beef during heating at specific temperatures (including 40 °C, 60 °C, 80 °C, and 100 °C), as well as the degradation of proteins and ...
Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles [0.03%]
用于银鱼片货架期延长的佛手柑精油和CuO纳米粒子增强的车前子多糖/海藻酸钠被膜的研究
Sajad Soleimani,Leila Golestan,Abbasali Motalebi Moghanjoughi et al.
Sajad Soleimani et al.
In the present study, the effects of psyllium gum/sodium-alginate (PG/SA) coatings incorporated with Heracleum persicum essential oil (HEO) and copper oxide nanoparticles (CuO NPs) on various properties of silver carp fillets were investiga...
Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient [0.03%]
响应面法在可持续成分山毛榉种子涂抹型乳膏配方中的应用研究
Andreea Puşcaş,Anda Tanislav,Maria-Ioana Socaciu et al.
Andreea Puşcaş et al.
Plants available in the spontaneous flora are recently studied as ingredients for food formulation in response to the demands for sustainable plant-based foods. The aim of this study was to obtain a new assortment of spreadable creams, free...
Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein-maltodextrin matrix and its potential to extend the shelf life of meatballs [0.03%]
肉桂种子精油被壳包埋的抗菌效果评价及其在延长肉丸货架期中的潜力研究
Dilara Devecioglu,Onur Atli,Asli Can Karaca et al.
Dilara Devecioglu et al.
This study aimed to evaluate the antimicrobial effectiveness of cumin seed essential oil (CEO) after encapsulation in chickpea protein-maltodextrin matrix by spray drying and to provide insight into potential use as a natural ingredient in ...
Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures [0.03%]
不同 kefir 粒和商业发酵剂生产的 kefir 的流变学、微生物学及体外消化特性
Emine Mine Comak Gocer,Firuze Ergin Zeren,İkbal Ozen Küçükcetin et al.
Emine Mine Comak Gocer et al.
This research investigates the production of kefir using Turkish and Kazakh kefir grains and commercial starter cultures, followed by storage at 4 °C for 30 days. The study monitors the rheological properties and microbiological characteri...
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat [0.03%]
高压对低钠且高机械脱骨鸡肉含量的 Mortadella 物理化学特性的影响效果研究
Renata do Nacimento,Vitor Andre Silva Vidal,Camila de Souza Paglarini et al.
Renata do Nacimento et al.
High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadel...
Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus [0.03%]
磷酸盐和两阶段烹调对袋煮牛肉半膜肌氧化及嫩度的影响
Nik Zuhairah Nik Zainal Abidin,Nurul Aimiza Shamsuddin,Nur Raudhatul Syahindah Mohd Radzi et al.
Nik Zuhairah Nik Zainal Abidin et al.
The study investigated phosphate's effects on tenderness and lipid oxidation in beef cooked sous-vide. Semitendinosus beef cuts were treated with 0.15% and 0.3% sodium tripolyphosphate (STPP), and plain water (0% STPP). These cuts were then...