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Antioxidanten --- Antioxidants --- Antioxydantia --- Antioxydants --- Oxidants --- Oxidizers --- Oxidizing agents --- Oxydantia --- Oxydants --- Basic Sciences. Chemistry --- Biochemistry --- Proteins and Enzymes. --- Flavonoids. --- Carotenoids --- Oxidation (biological) --- Polyphenols (nonpolymeric) --- Retinoids --- Thiols --- Vitamin a --- Vitamin e --- OXIDATION (BIOLOGICAL) --- LIPID OXIDATION --- ANTIOXIDANTS (PHARMACEUTICAL) --- PROTEINS --- NUCLEIC ACIDS --- REACTIONS
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The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
Research & information: general --- Biology, life sciences --- stevioside --- organic selenium --- Hanwoo cattle --- fatty acid profile --- oxidative status --- sensory attributes --- polyamide-alginate film --- nanoparticle --- nisin --- ε-polylysine --- frankfurter --- plant extract --- active packaging --- beef --- electrical stimulation --- glycolytic potential --- quality --- temperature decline --- beef patties --- corn starch --- Osan --- tenderness --- cooking loss --- back fat --- boar taint --- entire male pig --- GC-MS --- lipid oxidation --- meat quality --- pork meat --- SPME --- VOC --- Bordaleira-de-Entre-Douro-e-Minho --- rearing system --- pasture --- concentrate --- volatile compounds --- stevioside --- organic selenium --- Hanwoo cattle --- fatty acid profile --- oxidative status --- sensory attributes --- polyamide-alginate film --- nanoparticle --- nisin --- ε-polylysine --- frankfurter --- plant extract --- active packaging --- beef --- electrical stimulation --- glycolytic potential --- quality --- temperature decline --- beef patties --- corn starch --- Osan --- tenderness --- cooking loss --- back fat --- boar taint --- entire male pig --- GC-MS --- lipid oxidation --- meat quality --- pork meat --- SPME --- VOC --- Bordaleira-de-Entre-Douro-e-Minho --- rearing system --- pasture --- concentrate --- volatile compounds
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Due to the increased focus on circular bioeconomies, the full utilization of marine biomasses, including side streams from the seafood processing industry, as well as the utilization of hitherto unexploited biomasses, such as star fish, mussels, seaweed, and microalgae, are receiving increased attention from both academia and the industry. These marine biomasses contain a wide array of bioactive compounds with beneficial and/or functional health properties, which can be exploited for applications in food, feed, dietary supplements, or pharma. New technologies are being developed for the recovery and preservation of bioactive compounds from these resources. Technologies for preserving perishable bioactive compounds are particularly important during the storage of seafood side streams before extraction as well as during the extraction, concentration, purification, and storage of the extracted compounds. Advanced application refers to new applications of the bioactive compounds in, for example, food products or new technologies for the incorporation of these bioactive compounds in food, feed, dietary supplements, or drugs.
Technology: general issues --- History of engineering & technology --- green crab --- protein hydrolysates --- enzymatic hydrolysis --- type 2 diabetes --- anti-hyperglycemia --- antiradical activity --- hydrolysates --- hydrothermal extracts --- A. broughtonii --- omega-3 --- microencapsulation --- spray-drying --- whey protein --- lipid oxidation --- food fortification --- sugar kelp (Saccharina latissima) --- seaweed --- blanching --- freezing --- iodine --- nutrients --- bioactives --- antioxidant activity --- emulsifying properties --- statistical modelling --- optimization --- protein emulsifiers --- physical stability --- oxidative stability --- algae --- industrial seaweeds --- vegan protein --- combined extraction --- bioactive compounds --- sustainability --- bioeconomy --- functionality --- green crab --- protein hydrolysates --- enzymatic hydrolysis --- type 2 diabetes --- anti-hyperglycemia --- antiradical activity --- hydrolysates --- hydrothermal extracts --- A. broughtonii --- omega-3 --- microencapsulation --- spray-drying --- whey protein --- lipid oxidation --- food fortification --- sugar kelp (Saccharina latissima) --- seaweed --- blanching --- freezing --- iodine --- nutrients --- bioactives --- antioxidant activity --- emulsifying properties --- statistical modelling --- optimization --- protein emulsifiers --- physical stability --- oxidative stability --- algae --- industrial seaweeds --- vegan protein --- combined extraction --- bioactive compounds --- sustainability --- bioeconomy --- functionality
Choose an application
The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
Research & information: general --- Biology, life sciences --- stevioside --- organic selenium --- Hanwoo cattle --- fatty acid profile --- oxidative status --- sensory attributes --- polyamide-alginate film --- nanoparticle --- nisin --- ε-polylysine --- frankfurter --- plant extract --- active packaging --- beef --- electrical stimulation --- glycolytic potential --- quality --- temperature decline --- beef patties --- corn starch --- Osan --- tenderness --- cooking loss --- back fat --- boar taint --- entire male pig --- GC-MS --- lipid oxidation --- meat quality --- pork meat --- SPME --- VOC --- Bordaleira-de-Entre-Douro-e-Minho --- rearing system --- pasture --- concentrate --- volatile compounds --- n/a
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Due to the increased focus on circular bioeconomies, the full utilization of marine biomasses, including side streams from the seafood processing industry, as well as the utilization of hitherto unexploited biomasses, such as star fish, mussels, seaweed, and microalgae, are receiving increased attention from both academia and the industry. These marine biomasses contain a wide array of bioactive compounds with beneficial and/or functional health properties, which can be exploited for applications in food, feed, dietary supplements, or pharma. New technologies are being developed for the recovery and preservation of bioactive compounds from these resources. Technologies for preserving perishable bioactive compounds are particularly important during the storage of seafood side streams before extraction as well as during the extraction, concentration, purification, and storage of the extracted compounds. Advanced application refers to new applications of the bioactive compounds in, for example, food products or new technologies for the incorporation of these bioactive compounds in food, feed, dietary supplements, or drugs.
green crab --- protein hydrolysates --- enzymatic hydrolysis --- type 2 diabetes --- anti-hyperglycemia --- antiradical activity --- hydrolysates --- hydrothermal extracts --- A. broughtonii --- omega-3 --- microencapsulation --- spray-drying --- whey protein --- lipid oxidation --- food fortification --- sugar kelp (Saccharina latissima) --- seaweed --- blanching --- freezing --- iodine --- nutrients --- bioactives --- antioxidant activity --- emulsifying properties --- statistical modelling --- optimization --- protein emulsifiers --- physical stability --- oxidative stability --- algae --- industrial seaweeds --- vegan protein --- combined extraction --- bioactive compounds --- sustainability --- bioeconomy --- functionality --- n/a
Choose an application
The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
stevioside --- organic selenium --- Hanwoo cattle --- fatty acid profile --- oxidative status --- sensory attributes --- polyamide-alginate film --- nanoparticle --- nisin --- ε-polylysine --- frankfurter --- plant extract --- active packaging --- beef --- electrical stimulation --- glycolytic potential --- quality --- temperature decline --- beef patties --- corn starch --- Osan --- tenderness --- cooking loss --- back fat --- boar taint --- entire male pig --- GC-MS --- lipid oxidation --- meat quality --- pork meat --- SPME --- VOC --- Bordaleira-de-Entre-Douro-e-Minho --- rearing system --- pasture --- concentrate --- volatile compounds --- n/a
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Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and supplementation selection, the enhanced management of animal genetics and husbandry practices, and the improved processing and packaging of meat products. In this book, we have presented a curated collection of research investigating animal production systems and strategies for meat processing with innovative applications to the delivery of meat products that match consumer demands (i.e., from farm to fork). This book is a valuable resource to animal and food scientists, students of agricultural science, livestock producers and farmers, as well as readers with an interest in the efficient and ethical conversion of animals into meat products for human consumption.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- beef --- local breeds --- carcass weight --- age of slaughter --- SEUROP system --- fatty acids --- meat --- lambs --- feeding --- discriminant analysis --- agricultural practices --- animal production --- nutrition --- human health --- fatty acid profile --- fat digestion and absorption --- consumer guidelines --- preservation --- broilers --- stress --- welfare --- corticosterone --- productivity --- carcass characteristics --- carbohydrate source --- fetal programming --- maternal nutrition --- meat quality --- venison --- feeding system --- muscles --- intramuscular fat --- cholesterol --- Holstein --- imported animals --- sustainability --- roasted mutton --- pre- and postrigor --- key aroma compounds --- marker --- recombination and omission experiments --- Merino --- composite --- modified atmosphere packaging --- trigas --- camelina --- lipid oxidation --- colour stability --- distiller grains --- antioxidants --- oxidative stability --- color --- n/a
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Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and supplementation selection, the enhanced management of animal genetics and husbandry practices, and the improved processing and packaging of meat products. In this book, we have presented a curated collection of research investigating animal production systems and strategies for meat processing with innovative applications to the delivery of meat products that match consumer demands (i.e., from farm to fork). This book is a valuable resource to animal and food scientists, students of agricultural science, livestock producers and farmers, as well as readers with an interest in the efficient and ethical conversion of animals into meat products for human consumption.
beef --- local breeds --- carcass weight --- age of slaughter --- SEUROP system --- fatty acids --- meat --- lambs --- feeding --- discriminant analysis --- agricultural practices --- animal production --- nutrition --- human health --- fatty acid profile --- fat digestion and absorption --- consumer guidelines --- preservation --- broilers --- stress --- welfare --- corticosterone --- productivity --- carcass characteristics --- carbohydrate source --- fetal programming --- maternal nutrition --- meat quality --- venison --- feeding system --- muscles --- intramuscular fat --- cholesterol --- Holstein --- imported animals --- sustainability --- roasted mutton --- pre- and postrigor --- key aroma compounds --- marker --- recombination and omission experiments --- Merino --- composite --- modified atmosphere packaging --- trigas --- camelina --- lipid oxidation --- colour stability --- distiller grains --- antioxidants --- oxidative stability --- color --- n/a
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It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.
apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration
Choose an application
It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.
Research & information: general --- Biology, life sciences --- Food & society --- apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration --- apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration
Listing 1 - 10 of 18 | << page >> |
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