Towards more sustainable meat products: Extenders as a way of reducing meat content
T Pintado, G Delgado-Pando - Foods, 2020 - mdpi.com
The low efficiency of animal protein (meat products) production is one of the main concerns
for sustainable food production. However, meat provides high-quality protein among other …
for sustainable food production. However, meat provides high-quality protein among other …
A review of the traditional and modern uses of Salvadora persica L.(Miswak): Toothbrush tree of Prophet Muhammad
MZ Aumeeruddy, G Zengin… - Journal of …, 2018 - Elsevier
Ethnopharmacological relevance Salvadora persica L., also known as Arak (in Arabic) and
Peelu (in Urdu), is the most common traditional source of tooth or chewing stick (miswak) …
Peelu (in Urdu), is the most common traditional source of tooth or chewing stick (miswak) …
Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage
Acetylated corn starch was used as a fat replacer in beef patties and its effect on the
physicochemical, textural, and sensory attributes of the patties was assessed during frozen …
physicochemical, textural, and sensory attributes of the patties was assessed during frozen …
Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
Consumers are interested in consuming clean label foods. Replacing synthetic additives
with natural alternatives (especially sources rich in polyphenols) is a valid solution to …
with natural alternatives (especially sources rich in polyphenols) is a valid solution to …
Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products
Highlights•Meat extenders are promising ingredients to formulate alternative meat
products.•Pulses, cereals, tubers, fruits, and by-products are the most exploited meat …
products.•Pulses, cereals, tubers, fruits, and by-products are the most exploited meat …
Thiamine demonstrates bio-preservative and anti-microbial effects in minced beef meat storage and lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages
Simple Summary Thiamine (TA), also known as vitamin B1, is an essential amino acid
derived from food sources for normal body function. TA is thought to have antioxidant …
derived from food sources for normal body function. TA is thought to have antioxidant …
State-of-Art on the recycling of by-products from fruits and vegetables of Mediterranean countries to prolong food shelf life
S Nardella, A Conte, MA Del Nobile - Foods, 2022 - mdpi.com
Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing
pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas …
pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas …
Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage
Featured Application The increase in health-conscious consumers and awareness in the
prevention of diseases through diet opens a new market opportunity to improve meat …
prevention of diseases through diet opens a new market opportunity to improve meat …
Combined effects of plant food processing by-products and high oxygen modified atmosphere packaging on the storage stability of beef patties
Plant food processing by-products (PFPB) have attracted industrial attention as a potential
source of natural antioxidants that can be used in meat industry. This study investigated the …
source of natural antioxidants that can be used in meat industry. This study investigated the …
Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in …
IA Soliman, YA Hasanien, AG Zaki, HA Shawky… - BMC microbiology, 2022 - Springer
Background The demand for natural coloring and preservative agents in food industry is
increasing day by day as a result of awareness of the negative health effects of synthetic …
increasing day by day as a result of awareness of the negative health effects of synthetic …