Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of Bifidobacterium bifidum CBT-BF3 (Probiotics, Postbiotics, and Cytosine-Phosphate-Guanine Oligodeoxynucleotide) on T Cell Differentiation and Gut Microbiota [0.03%]
NC/Nga 同胞 Dermatitis 小鼠肠道-皮肤轴互作：三种 Bifidobacterium bifidum CBT-BF3（益生菌、后生物和小沟鸟苷酸寡核苷酸）对 T 细胞分化及肠道微生物群的影响
Gwang Il Kim,Hwa Yeong Jeong,In Sung Kim et al.
Gwang Il Kim et al.
The gut microbiota is an immune system regulator in the gut-skin axis. Dysfunctional interactions between the gut microbiota and the gut immune system can lead to the development of skin diseases such as atopic dermatitis (AD). Probiotics a...
Comparative Evaluation of the Nutrient Composition and Lipidomic Profile of Different Parts of Muscle in the Chaka Sheep [0.03%]
查卡羊不同部位肌肉养分组成及脂质组学特征的比较研究
Xianli Xu,Tongqing Guo,Qian Zhang et al.
Xianli Xu et al.
Mutton is one of the most popular meats among the public due to its high nutritional value. In this study, we compared and analyzed the nutritional composition and volatile flavor substances in longissimus dorsi (LD), psoas major (PM), and ...
Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses [0.03%]
过氧乙酸消毒剂适宜使用浓度的评定及其对鸡胴体感官的影响评价
Kang Heung Kim,Byong Kon Lee,Jeong Hun Nam et al.
Kang Heung Kim et al.
With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50-200 ppm) and sodium hypochlorite disinfectants on chicken carcasses and contamina...
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning [0.03%]
添加培养肉组织对湿法纺丝制造的混合培养肉理化及风味特性的影响
So-Hee Kim,Swati Kumari,Chan-Jin Kim et al.
So-Hee Kim et al.
This study investigated effect of adding cultured meat tissue (CMT; 10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-spinning. The composite plant-...
Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and In Silico Gastrointestinal Digestion [0.03%]
探究以牛血作为抗氧化肽来源的利用：生产、浓缩、鉴定及体外胃肠消化模拟试验
Saruttiwong Boonkong,Pichitpon Luasiri,Jaksuma Pongsetkul et al.
Saruttiwong Boonkong et al.
This study delves into the pivotal industrial process of efficiently managing livestock waste. Specifically, the study concentrates on harnessing the potential of bovine blood through enzymatic hydrolysis to produce antioxidant peptides. Th...
Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices [0.03%]
热胴体重和背膘厚与整片及切片猪腹肉脂肪率的关系
Kyung Jo,Seonmin Lee,Seul-Ki-Chan Jeong et al.
Kyung Jo et al.
This study evaluated the correlation between hot carcass weight (HCW), back fat thickness (BFT), and fatness of whole pork belly and belly slices. Pork bellies were obtained from 50 barrows and 50 gilts. The fat content (v/v) of the whole p...
Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review [0.03%]
清真肉及肉类制品供应链中高级清真认证方法和技术的综述：解决不符合规定问题的观点性论文
Artnice Mega Fathima,Laila Rahmawati,Anjar Windarsih et al.
Artnice Mega Fathima et al.
Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat products. However, ensuring com...
Market Status of Meat Analogs and Their Impact on Livestock Industries [0.03%]
肉类仿制品的市场现状及其对畜牧产业的影响分析
Da Young Lee,Colin Venter,Yeongwoo Choi et al.
Da Young Lee et al.
The alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are...
Antioxidant, Antihypertensive, and Anti-Inflammatory Activities of Long-Term Ripened Cheddar Cheese Water-Soluble Extract [0.03%]
长期熟成的切达干酪水溶性提取物的抗氧化、抗高血压和抗炎作用
Woojin Ki,Gereltuya Renchinkhand,Hyoungcheol Bae et al.
Woojin Ki et al.
During cheese ripening, the proteins in the cheese are broken down, and various functional peptides are produced. This research aimed to investigate the changes in peptides and their physiological activities during the long-term maturation ...
Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage [0.03%]
不同包装体系下储存期内即食干腌火腿片的品质和货架寿命变化规律研究
Sang-Keun Jin,Sung-Sil Moon
Sang-Keun Jin
This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere p...