The Effectiveness of Calamansi (Citrus microcarpa) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean Chicken [0.03%]
calamansi（柑橘属香圆叶橙）提取物在提升国产韩国鸡制成的 dakgalbi（一种韩国料理）保质期和品质的有效性研究
Joko Sujiwo,Yousung Jung,Sangrok Lee et al.
Joko Sujiwo et al.
This study investigated calamansi extract (CE) as a natural preservative for dakgalbi, a spicy Korean chicken dish. Chicken breast and thigh meat were treated with 0.14% or 0.18% CE and stored at 4°C for 19 days. The antimicrobial and anti...
Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin [0.03%]
自然亚硝酸盐和超声嫩化对猪肉 loin 发色效率及残氮的影响
Yea-Ji Kim,Tae-Kyung Kim,Ji Yoon Cha et al.
Yea-Ji Kim et al.
This study used ascorbic acid and ultrasound to improve the quality of pork loin marinated with pre-converted Angelica keiskei (PA). Pork loins were cured without nitrite (NC); with nitrite (PC); with PA (PA); with PA and ascorbic acid (PA+...
Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin [0.03%]
自然转化亚硝酸盐及超声嫩化对猪肉 loin 腌制效率和残余亚硝酸盐的影响
Yea-Ji Kim,Tae-Kyung Kim,Ji Yoon Cha et al.
Yea-Ji Kim et al.
This study used ascorbic acid and ultrasound to improve the quality of pork loin marinated with pre-converted Angelica keiskei (PA). Pork loins were cured without nitrite (NC); with nitrite (PC); with PA (PA); with PA and ascorbic acid (PA+...
Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production [0.03%]
韩牛阉牛和母牛肉卫星细胞的比较分析以优化细胞培养肉生产
Bosung Kim,Doyeon Kim,Yeongjun Choi et al.
Bosung Kim et al.
This study aimed to compare the proliferation, differentiation rates, and related gene expression levels of skeletal muscle satellite cells (SMSCs) isolated from Hanwoo steers and cows to identify a suitable source for cell-based meat produ...
Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production [0.03%]
韩牛阉牛和母牛肉卫星细胞的比较分析以优化基于细胞的肉类生产
Bosung Kim,Doyeon Kim,Yeongjun Choi et al.
Bosung Kim et al.
This study aimed to compare the proliferation, differentiation rates, and related gene expression levels of skeletal muscle satellite cells (SMSCs) isolated from Hanwoo steers and cows to identify a suitable source for cell-based meat produ...
Review of culture media and serum substitutes containing phytoecdysteroids for application in cultured meat technology [0.03%]
植物蜕皮甾醇培养基和血清替代物在培养肉技术中应用的研究进展
Jinmo Park,Da-Young Lee,Ermie Jr Mariano et al.
Jinmo Park et al.
The industrialization of cultured meat requires not only the mass production of cells but also the development of alternative materials to serum, which is the most expensive of the required media constituents. Through a literature review, t...
Cross-stress adaptation enhances the survival and stability of freeze-dried lactic acid bacteria [0.03%]
交应力适应可增强乳酸菌冻干后的存活率和稳定性
Pin Chen,Chenjie Guo,Huan Cheng et al.
Pin Chen et al.
Lactic acid bacteria (LAB), widely used as probiotics in the food industry, are typically freeze-dried to extend shelf life, although this process often compromises cell viability. While individual stress treatments have been shown to enhan...
Development of future-oriented alternative poultry livestock products utilizing Protaetia brevitarsis seulensis larvae [0.03%]
利用短棘虎甲科昆虫研发未来导向的替代家禽副产品技术
Ju Yi Shin,Hyeong Sang Kim
Ju Yi Shin
Integration of advanced technologies from the Fourth Industrial Revolution is accelerating the growth of the food technology sector. Rising global meat consumption driven by population growth raises concerns about food security, environment...
Review on kefir beverages from milk and water: health benefits, processing and applications [0.03%]
牛奶和水凯菲饮料的研究进展：益生效果、加工技术与应用方向
Joyce Jen Li Lim,Nyuk Ling Chin,Chun Wie Chong et al.
Joyce Jen Li Lim et al.
Kefir is a trending and highly valued fermented beverage known for its beneficial microbes and giving a wide spectrum of health benefits. It includes milk kefir and water kefir which have gained separate attention. Although milk kefir is mo...
Microbiological, antioxidant and metabolomics changes in fermented dairy products supplemented with Matzhu [0.03%]
玛珠补充发酵乳制品的微生物、抗氧化及代谢组学变化
Rui Wang,Malina Kuerman,Chengjie Ma et al.
Rui Wang et al.
Matzhu is a novel natural raw food rich in flavonoids, polysaccharides, and other bioactive compounds; however, its potential applications in the food industry remain largely underexplored. Milk supplemented with 0%, 0.5%, 1%, and 1.5% (w/v...