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Abstract 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 ...

Abstract This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, ...

Abstract 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 pro...

Learning and memory are fundamental processes, influencing animal foraging behaviour and fitness success. Evaluating food nutritional quality, particularly of proteins and essential amino acids, involves complex sensory ...

The integration of underutilised orphan crops into food systems can reduce the reliance on major crops for global food security and support adaptation to climate change. Major crops are increasingly susceptible to climat...

Abstract The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content,...

The fortification of bakery products with bioactive and functional substances is the main focus of food sciences. These nutrients include date fruits (Phoenix dactylifera L.) and their byproducts. This work aims to illus...

Background/Aim: Individuals make food choices based on a number of physiological, nutritional, environmental and socioeconomic factors but sensory qualities of food namely the taste has priority as the determinant in foo...

Abstract Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-...

Abstract 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-dimensiona...

Abstract 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...

Abstract Xinjiang province is the main camel feeding area in China with a large square, and camel milk from different areas have different qualities. By now, there are few reports about the quality of camel milk from dif...

Abstract Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat...

Abstract This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Peni...

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 This study investigated the effects of deep freezing and storage temperature (–50°C, –60°C, and –80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fres...

Abstract This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1....

This study provides an integrated assessment of how terroir, fruit phenotype, and clarification level jointly influence the microbial and biochemical composition during the fermentation of cashew apple, a tropical fruit ...

Abstract The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire × Landrace] × Duro...

Los hongos son fuente de alimento y medicina desde tiempos remotos. Por su valor nutracéutico y como fuente de nutricéuticos se han utilizado para mantener y mejorar la salud, preservar la juventud y promover la longev...

Materias / palabras clave: plant and animal breeding, post harvest, agricultural biotechnology, health and nutrition, food qualities, food materials and food engineering; Agriculture