Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme [0.03%]
添加了二棱小麦(Triticum dicoccum，又称法罗)酶的乳清饮料对鼠伤寒沙门氏菌生物膜形成、粘附和入侵的抑制作用
Jihyeon Baek,Jinho Lee,Yong Jin Jeong et al.
Jihyeon Baek et al.
Triticum dicoccum (Farro) an ancient wheat species has recently gained attention for its exceptional health benefits. However, research on its antibacterial and anti-biofilm properties remains limited. Additionally, a growing trend has been...
A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats [0.03%]
山黑 goat肉香肠与常规肉类香肠的理化及贮存特性比较研究
Da-Mi Choi,Sol-Hee Lee,Hack-Youn Kim
Da-Mi Choi
This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: black goat sausage (GS), beef ...
Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus [0.03%]
乳酸菌、双歧杆菌和肠球菌益生菌株来源的胆盐水解酶的功能、底物亲合力及潜在应用综述
Mo Hyeon Kang,Arxel G Elnar,Geun-Bae Kim
Mo Hyeon Kang
Bile salt hydrolase (BSH: EC.3.5.1.24) has been used as a biomarker for probiotics for an extended period. It is mostly present in the gut environment of vertebrates. Additionally, it influences the viability of probiotics. This biomarker i...
Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System [0.03%]
采用新开发的欧姆-低温慢煮系统烹饪单峰骆驼(Camelus dromedarius)肉的能耗和热物理特性评价
Moath Othman,Bandar Alfaifi,Ali Hobani et al.
Moath Othman et al.
This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system, featuring automated temperature control and SV pouch...
An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea [0.03%]
全球及韩国植物肉产业现状及成分分析研究报告
Da Young Lee,Jin Soo Kim,Jinmo Park et al.
Da Young Lee et al.
Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs. However, despite the industry's growth potential, marke...
Abdul Samad,So-Hee Kim,Chan-Jin Kim et al.
Abdul Samad et al.
Meat analogs or meat alternatives mimic conventional meat by using non-meat ingredients. There are several reasons for the rising interest in meat alternatives, e.g., health-consciousness, environmental concerns, and the growing demand for ...
Da Young Lee,Ermie Mariano Jr,Yeongwoo Choi et al.
Da Young Lee et al.
The expansion of alternative food industries, including cultured meat, is often promoted as a strategy to reduce environmental pollution, particularly greenhouse gas emissions. However, comprehensive data on the environmental impacts of the...
Seung Yun Lee,Da Young Lee,Ermie Mariano Jr et al.
Seung Yun Lee et al.
This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and the potential for industrializ...
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency [0.03%]
超声波在动物源性食品中应用改善微生物安全性和加工效率的研究进展
Prabhathma Yasasvi Rathnayake,Rina Yu,So Eun Yeo et al.
Prabhathma Yasasvi Rathnayake et al.
Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based ...
A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies [0.03%]
基于动物材料的三维(3D)打印及蛋白重组技术研究进展综述
Hyung-Youn Choi,Eun-Jin Lim,Hack-Youn Kim
Hyung-Youn Choi
Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies....