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Abstract 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 alc...

Abstract We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negati...

Abstract The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with th...

Abstract 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: b...

Abstract The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB)...

Algumas características de farinha de mandioca dependem da variedade da raiz utilizada para o processamento. Objetivou-se avaliar as características físico-químicas da farinha de mandioca oriundas de variedades utili...

Abstract The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, ...

Abstract This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by addin...

Abstract Hesperidin (HSP) is a bioactive flavonoid, and its activity is limited due to poor water solubility. We designed this research to develop and evaluate hesperidin nanoparticles (HSPNPs) to enhance drug release an...

Abstract The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood i...

Abstract Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) d...

Abstract This study analyzed the microbiological (Lactobacillus spp., Staphylococcus spp., mold, yeast, aerobic bacteria) and physicochemical properties [pH, salinity, water activity, volatile basic nitrogen (VBN), and t...

Soursop is an exotic tropical fruit, highly perishable, presents losses around 30% in postharvest, has marked commercial importance especially for internal consumption and a maximum shelf life. The objective of the prese...

Abstract 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 propose...

Abstract Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after...

Abstract In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia ...

Abstract This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed f...

The increasing release of greenhouse gases (GHGs), particularly CO2, continues to drive global warming and highlights the need for effective mitigation technologies. In this study, porous nanostructured cellulose acetate...

Abstract Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat produ...

Fine-flavor cocoa can lose sensory attributes when fermented without time and temperature control. This study aimed to assess the effect of micro-batch fermentation time on five organic cocoa cultivars from Upala, Costa ...

Abstract This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork...

Invasive fungal infections remain a major cause of global morbidity and mortality, with resistance to conventional antifungal agents posing an increasing challenge. Ethosomal nanocarriers have gained attention as effecti...

Abstract The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing cr...

Abstract Land use change and soil depth are key determinants of soil fertility in tropical highland agroecosystems; however, their interactive effects remain insufficiently quantified in the Ethiopian highlands. This stu...