Search results: 151,627 results (approx.)

1. Enhancing gelling properties of high internal phase emulsion-filled chicken gels: effect of droplet fractions and salts.

Effects of high internal phase emulsion (HIPE) stabilized by egg yolk-modified starch complex on the gelling properties of chicken gels with or without sodium chloride (NaCl)/sodium tripolyphosphate (TP) were studied. The addition of 30% HIPE increased the hardness from 376 g to 590 g. The NaCl...

Author(s) : Xu LiLan; Lv YuanQi; Su YuJie; Chang CuiHua; Gu LuPing; Yang YanJun; Li JunHua

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.38

2. Improved spectrophotometric method for nitrite determination in processed foods and dietary exposure assessment for Korean children and adolescents.

A spectrophotometric method based on diazo-coupling reaction for nitrite analysis was established and validated, including inter-laboratory validation, linearity, accuracy, precision, the limit of detection (LOD) and limit of quantification (LOQ). The time-saving and high-recovery method was...

Author(s) : Lim HoSoo; Choi Euna; Lee SangJin; Nam HyeSeon; Lee JongKwon

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.29

3. Effects of dietary grape seed proanthocyanidin extract supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs.

The aim of this study was to investigate effects of dietary grape seed proanthocyanidin extract (GSPE) supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs. The data showed GSPE increased pH24 h, redness, crude protein content and decreased shear...

Author(s) : Xu Meng; Chen XiaoLing; Huang ZhiQing; Chen DaiWen; Li MingZhou; He, J.; Chen Hong; Zheng Ping; Yu Jie; Luo YuHeng; Yu Bing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.40

4. The shift to plant-based diets: are we missing the point?

There is increasing consensus that limiting consumption of meat and dairy products can contribute to lowering the environmental impact of diets. At the same time, the market for ultra-processed plant-based substitutes for meat and dairy (ie. 'milk', 'cheese' and 'yoghurt') is expanding to meet...

Author(s) : Wickramasinghe, K.; Breda, J.; Berdzuli, N.; Rippin, H.; Farrand, C.; Halloran, A.

Publisher : Elsevier B.V., Amsterdam, Netherlands

Journal article : Global Food Security 2021 Vol.29

5. Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon.

To investigate the effects of ultrasound on the taste profile of unsmoked bacon, metabolite identification, metabolite analysis and metabolic pathway analysis were performed by 1H NMR, multivariate statistical analyses and MetaboAnalyst respectively. Results showed that ultrasound improved the...

Author(s) : Zhang Jian; Zhang WanGang; Xing LuJuan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

6. Simultaneous determination of the phip-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline.

The effect and elimination pathway of proline on reducing PhIP and the effect of processing temperature, duration, and proline addition on the PhIP-proline adduct and its precursors were investigated. The results have demonstrated that PhIP and proline could condense to produce the adduct by direct ...

Author(s) : Chen QiaoChun; Xue ChaoYi; Chen Jing; He ZhiYong; Wang ZhaoJun; Qin Fang; Wang Qin; Cao QiuQin; Oz, F.; Oz, E.; Chen Jie; Zeng MaoMao

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

7. Effects of adding sodium nitrite and tea polyphenols on the characterizations and cytotoxicity of carbon nanoparticles from fried pork.

Carbon nanoparticles (CNPs) extensively present in thermal-processed foods. Sodium nitrite (NaNO2) and tea polyphenols (TP) are commonly used in meat processing, while the properties and cytotoxicity of CNPs existed in fried pork added NaNO2 and TP remain unknown. The results showed that compared...

Author(s) : Li QingShu; Yuan Li; Liu YongFeng

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

8. Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages.

There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition, functional and thermal properties of the flours were...

Author(s) : Tafadzwa, M. J.; Zvamaziva, J. T.; Charles, M.; Amiel, M.; Pepukai, M.; Shepherd, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

9. Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat.

Nisin and potassium sorbate as preservatives are used in a broad range of meat. A lipidomic evaluation was performed on Tan sheep meat treated by two types of preservatives. The addition of potassium sorbate resulted in higher lipid losses compared with nisin treatment. Furthermore, 106 significant ...

Author(s) : Jia Wei; Wu Xixuan; Li RuiTing; Liu ShuXing; Shi Lin

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

10. A sensitive GC-HRMS method for the simultaneous determination of parent and oxygenated polycyclic aromatic hydrocarbons in barbecued meat and meat substitutes.

A sensitive GC-HRMS method was developed to analyze six polycyclic aromatic hydrocarbons (PAH; anthracene, benzo[a]anthracene, benzo[a]pyrene, benzo[b]fluoranthene, chrysene, and fluorene) and eight oxygenated PAHs (OPAH; anthracene-9,10-dione, benzo[a]anthracene-7,12-dione, 7H-benz[...

Author(s) : Zastrow, L.; Speer, K.; Schwind, K. H.; Jira, W.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

11. Characterization of antioxidant efficacy of peptide extracts as affected by peptide interactions during the ripening of Spanish dry-cured ham.

Microenvironmental factors may influence the antioxidant efficacy of food-derived peptides. This study evaluated the in vitro antioxidant properties of peptides released during the ripening (9 to 24 months of processing) of Spanish dry-cured ham (Biceps femoris muscle) assisted by...

Author(s) : Li ChengLiang; Mora, L.; Toldrá, F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147 ref.many

12. Development of a lateral-flow ICA strip for the detection of colchicine.

Colchicine (COL), which is extracted from colchicine and papaya, is widely used in medicine. However, COL poisoning causes serious adverse complications including death. Therefore, there is a need to develop a sensitive COL detection method. In this study, we developed a highly sensitive monoclonal ...

Author(s) : Li ShaoZhen; Zhu JianPing; Ma Wei; Kuang Hua; Liua LiQiang; Xu ChuanLai

Publisher : Royal Society of Chemistry, Cambridge, UK

Journal article : Analytical Methods 2021 Vol.13 No.27 pp.3092-3100

13. The isolation of high-affinity ssDNA aptamer for the detection of ribavirin in chicken.

The abuse of ribavirin, an antiviral drug, in poultry breeding can cause quality degradation and drug resistance. So it is of great importance to establish a simple and effective method for detecting ribavirin in foods. In this work, aptamers that could especially bind to ribavirin with high...

Author(s) : Song MingYan; Lyu AbChen; Duan Nuo; Wu ShiJia; Khan, I. M.; Wang ZhouPing

Publisher : Royal Society of Chemistry, Cambridge, UK

Journal article : Analytical Methods 2021 Vol.13 No.27 pp.3110-3117

14. Mercury in wild animals and fish and health risk for indigenous Amazonians.

Total mercury (T-Hg) was determined in fish and wild animal meat consumed in indigenous villages in the Brazilian Amazon region, where there is no history of gold mining. The analyses were performed in an atomic absorption spectrophotometer by generation of cold vapour. Regardless of the dietary...

Author(s) : Oliveira, D. F. de; Castro, B. S. de; Recktenvald, M. C. N. do N.; Costa Júnior, W. A. da; Silva, F. X. da; Alves, C. L. de M.; Froehlich, J. D.; Bastos, W. R.; Ott, A. M. T.

Publisher : Taylor & Francis, Abingdon, UK

Journal article : Food Additives and Contaminants B, Surveillance 2021 Vol.14 No.3 pp.161-169 ref.30

15. Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing.

There has been recent interest in the use of pulse electric field (PEF) processing of muscle foods to improve food quality. In this study, the effects of PEF processing and storage (0 and 7 days) on the physicochemical properties and sensory characteristics of different frozen thawed and chilled...

Author(s) : Kantono, K.; Hamid, N.; Ma, Q.; Oey, I.; Farouk, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.141

16. Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage.

This study aimed to evaluate the effects of super-chilled storage (-1.3°C) combined with starch film packaging containing different contents of sea buckthorn pomace extract (SSF, 0, 1, 2, and 3%, w/w) on the quality of chilled beef. The release kinetics, microstructure, and mechanical properties of ...

Author(s) : Guo Zonglin; Ge XiangZhen; Gou QiaoMin; Yang LiHua; Han MingShan; Han GuangXing; Yu QunLi; Han Ling

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182

17. Bee pollen powder as a functional ingredient in frankfurters.

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes during storage, without detrimental effect on the quality of sausages. After...

Author(s) : Novaković, S.; Djekic, I.; Pešić, M.; Kostić, A.; Milinčić, D.; Stanisavljević, N.; Radojević, A.; Tomasevic, I.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182

18. The effect of feed restriction, sex and age on the carcass composition and meat quality of nutrias (Myocastor coypus).

The objective of the study was to evaluate the effect of quantitative feed restriction on the carcass composition and physical, chemical, histochemical and sensory properties of meat from male and female nutria at the end of the feed restriction and fattening period. In the experiment, from two to...

Author(s) : Tůmová, E.; Chodová, D.; Volek, Z.; Ketta, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182 ref.37

19. Determination of slaughter and carcass traits in male Turkish Anatolian buffaloes at different slaughter weights.

Nowadays, deficits in red meat resources in Turkey are caused by the import of red meat from different countries. Anatolian buffaloes used in this research are a species that can contribute to red meat production in Turkey. This study was performed to determine the slaughter and carcass traits of...

Author(s) : Ulutaş, Z.; Şahin, A.; Aksoy, Y.; Uğurlutepe, E.

Publisher : TÜBITAK, Ankara, Turkey

Journal article : Turkish Journal of Veterinary & Animal Sciences 2021 Vol.45 No.1 pp.168-175 ref.38

20. Modelling of energy metabolism and analysis of pH variations in postmortem muscle.

A kinetic model structure was developed to describe the major variations in energy metabolism and to gain further understanding of pH changes in postmortem muscle experimentally observed with an in vitro glycolytic system. Comparison with experiments showed that the model could describe the...

Author(s) : Wang ChengCheng; Matarneh, S. K.; Gerrard, D.; Tan JingLu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182

21. Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose.

This study investigated the effects of different woodchip types (beech, oak, pear, and apple) on the volatile compounds and sensory characteristics of smoked bacon. The volatile compounds were influenced by woodchip types and the total content of ketones and phenols in pear-smoked bacon were higher ...

Author(s) : Du HongZhen; Chen Qian; Liu Qian; Wang Yan; Kong BaoHua

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182

22. Dynamics of heat transfer and moisture in beef jerky during hot air drying.

The aim of this study was to investigate the surface temperature, moisture migration, muscle shrinkage and microstructure of beef jerky during hot air multi-stage drying. Temperatures were sequentially increased from 40 to 50 to 60°C, and corresponding times were 0.5 h - 1 h - 2.5 h, 0.5 h - 2 h -...

Author(s) : Shi Shuo; Feng Jia; An GeEr; Kong BaoHua; Wang Hui; Pan Nan; Xia XiuFang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182

23. Impact of genetic potential for residual feed intake and diet fed during early- to mid-gestation in beef heifers on carcass characteristics and meat quality attributes of their castrated male offspring.

Carcass attributes of steers were examined for influences of selection for residual feed intake (RFI), and exposure to different levels of prenatal nutrition. Heifers characterized for RFI corrected for backfat were mated to bulls with genetic potential for either High-RFI or Low-RFI, such that the ...

Author(s) : Meale, S. J.; Ruiz-Sanchez, A. L.; Dervishi, E.; Roy, B. C.; Paradis, F.; Juárez, M.; Aalhus, J.; López-Campos, Ó.; Das, C.; Li, C.; Block, H.; Colazo, M. G.; Straathof, C.; Bruce, H. L.; Fitzsimmons, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182

24. Fermented meat sausages and the challenge of their plant-based alternatives: a comparative review on aroma-related aspects.

Traditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They constitute a cultural heritage as shown by the high diversity of products around the world. Recent trends are addressing...

Author(s) : Flores, M.; Piornos, J. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182 ref.many

25. Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades.

The aim of the study was to determine effects of four commercial marinades on the colour, tenderness, cooking loss and sensory characteristics of semimembranosus beef muscles before and after sous-vide (SV) treatment. Muscles (n = 24) were marinated using Odessa (O; red pepper, garlic, onion),...

Author(s) : Tkacz, K.; Modzelewska-Kapituła, M.; Petracci, M.; Zduńczyk, W.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Meat Science 2021 Vol.182