The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle) [0.03%]
真空包装对韩牛理化性质和微生物特性影响研究
Hwan Hee Yu,Sung Hun Yi,Sang-Dong Lim et al.
Hwan Hee Yu et al.
The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged bee...
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae [0.03%]
不同预处理对热风干燥黄粉虫营养价值及理化特性的影响
Jae Hoon Lee,Tae-Kyung Kim,Sun-Young Park et al.
Jae Hoon Lee et al.
Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. ...
Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate [0.03%]
添加乳蛋白浓缩物发酵奶油的流变学、理化、微生物及风味特性分析
Chan Won Seo,Nam Su Oh
Chan Won Seo
Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Ther...
Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7 [0.03%]
大气压 plasma 与nisin联合杀菌技术对人工污染肉制品中O157:H7致病菌的杀灭效果
Hag Ju Lee,Yeseul Heo,Hye-Jin Kim et al.
Hag Ju Lee et al.
This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin) on beef jerky and sliced ham inoculated with Escherichia coli O157...
A Review on Processing Opportunities for the Development of Camel Dairy Products [0.03%]
骆驼奶制品加工开发机遇综述
Muhammad Asif Arain,Sundus Rasheed,Arham Jaweria et al.
Muhammad Asif Arain et al.
Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the came...
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes [0.03%]
影响兔胴体及肉品质的养殖和加工因素
Sethukali Anand Kumar,Hye-Jin Kim,Dinesh Darshaka Jayasena et al.
Sethukali Anand Kumar et al.
Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relat...
Efficacies of Potential Probiotic Candidates Isolated from Traditional Fermented Korean Foods in Stimulating Immunoglobulin A Secretion [0.03%]
从传统发酵韩国食品中分离潜在益生菌刺激分泌免疫球蛋白A的效力研究
Chang-Yong Choi,Chang-Hee Lee,Jun Yang et al.
Chang-Yong Choi et al.
The aim of this study was to evaluate efficacies of selected lactic acid bacteria (LAB) in inducing immunoglobulin A (IgA) secretion. Twenty-five different LAB isolated from traditional fermented Korean foods were characterized for their pr...
Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation [0.03%]
一种基于酸诱导凝胶化的水解改性酪蛋白衍生物递送系统促进二十碳六烯酸释放的开发研究
Ho-Kyung Ha,Dan-Bi Woo,Mee-Ryung Lee et al.
Ho-Kyung Ha et al.
Although omega-3 fatty acids including docosahexaenoic acid (DHA) contain various health-promoting effects, their poor aqueous solubility and stability make them difficult to be induced in dairy foods. The aims of this research were to manu...
Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis [0.03%]
基于天然类黄酮补充对产蛋性能、蛋品质和免疫力的影响：元分析研究
Fitri Yunitasari,Anuraga Jayanegara,Niken Ulupi
Fitri Yunitasari
This study aimed to investigate the effectiveness of carotenoid supplementation on the performance, egg quality, and immunity of laying hens using a meta-analysis approach. The database was searched using Google Scholar and Scopus, from 201...
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives [0.03%]
基于多磷酸盐的鸡肉嫩化机理及其替代品的效果研究
Mahabbat Ali,Shine Htet Aung,Edirisinghe Dewage Nalaka Sandun Abeyrathne et al.
Mahabbat Ali et al.
The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tr...