ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Agronomy and forestry
Food and nutrition
Biology
Economy
Technology
Zoology
Social Sciences
Education
Research
Veterinary
all records (73)

Languages
English
Spanish
Portuguese
German

Countries
Indonesia
USA
Romania
Ukraine
Brazil
Russia
Turkey, Turkish Republic
Germany
South Africa
Spain
all records (71)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
25.954  Articles
1 of 2.596 pages  |  10  records  |  more records»
The article is devoted to the study of the medical and biological safety of consumption of multicomponent meat-rich semi-finished products and semi-smoked sausage. When creating functional products, the approach of multi-ingredient modeling of the future ... see more

The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.... see more

The improvement of existent technological processes of making meat culinary products and development of the correspondent principally new resource-effective equipment is an urgent task. There was probated the developed apparatus of the low-temperature pro... see more

At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and foo... see more

Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products a... see more

In this study, 126 Cobb 500 commercial broiler chicks were fed a control basal (C) diet (corn-soy basal diet on an ad libitum basis) alone or with two different citrus peel. A completely randomized design with 42 chickens were used to investigate the effe... see more

Phosphates are widely used as food additives in meat products to increase the water-holding capacity, reduce the cooking loss and improve the textural properties. Furthermore, phosphates protect aroma and accelerate the formation of cured meat color as we... see more

In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as suc... see more

At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and foo... see more

1 of 2.596 pages  |  10  records  |  more records»