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Anna Belinska,Sergiy Bochkarev,Oleksandra Varankina,Vasyl Rudniev,Oksana Zviahintseva,Kateryna Rudnieva,Iryna Bielykh,Vadym Khosha
Pág. 6 - 14
The analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgenc...
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Ur?ka Toma?in, Martin ?krlep, Maja Prevolnik Pov?e, Nina Batorek-Lukac, Danijel Karolyi, Matja? Cervek and Marjeta Candek-Potokar
Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative ...
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Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Evgeni Petkov and Teodora Popova
The increasing production of edible insects on an industrial scale makes it crucial to implement appropriate technologies after harvesting to process safe and high quality insect products. The aim of this work was to compare the impact of different dryin...
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Karthikeyan Ramasamy, Kalarani M. Karuppasami, Senthil Alagarswamy, Kavitha P. Shanmugam, Sivakumar Rathinavelu, Geethalakshmi Vellingiri, Umapathi Muniyappan, Thirukumaran Kanthan, Anitha Kuppusamy, Megala Rajendran, Arunkumar Kathirvel and Selvaraju Kanagarajan
Melatonin (MT), a naturally occurring compound, is found in various species worldwide. In 1958, it was first identified in the pineal gland of dairy cows. MT is an ?old friend? but a ?new compound? for plant biology. It brings experts and research minds ...
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Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Jane Graton Mitcha, Maribel Velandia Valero, Ana Guerrero, Mônica Regina da Silva Scapim, Fábio Yamashita, Ivanor Nunes do Prado
Pág. e42892
This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packagi...
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Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Jane Graton Mitcha, Maribel Velandia Valero, Ana Guerrero, Mônica Regina da Silva Scapim, Fábio Yamashita, Ivanor Nunes do Prado (Author)
Pág. e42892
This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packagi...
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