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Liene Jansone, Zanda Kruma, Kristine Majore and Solvita Kampuse
The aim of this study was to evaluate dehydrated sauerkraut juice (DSJ) in bread and meat applications and investigate bioaccessibility (BAC) of TPC in the analyzed products. In current research, sauerkraut juice, dehydrated sauerkraut juice, and bread a...
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Mostafa Bokharaeian, Taghi Ghoorchi, Abdolhakim Toghdory and Iman Janghorban Esfahani
Livestock significantly contribute to greenhouse gas emissions, with methane production from animals like cows, sheep, and goats being a major concern. Reducing this methane output is crucial for environmental sustainability. There is also a growing inte...
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Sabela Al-Soufi, Nuria Nicodemus, María Dolores Carro, Marta López-Alonso, Marta Miranda, Antonio Muíños, Eugenio Cegarra, Beatriz Vázquez-Belda, Herminia Domínguez, María Dolores Torres, Noelia Flórez-Fernández and Javier García
The limitation on the prophylactic use of antibiotics in animal feed in Europe has critically challenged the rabbit meat industry, which urgently needs to find solutions. A feasible alternative could be using macroalgae in the diet to improve the gut hea...
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Davide Lanzoni, Filippo Bracco, Federica Cheli, Bianca Maria Colosimo, Davide Moscatelli, Antonella Baldi, Raffaella Rebucci and Carlotta Giromini
The constant growth of the population has pushed researchers to find novel protein sources. A possible solution to this problem has been found in cellular agriculture, specifically in the production of cultured meat. In the following review, the key step...
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Ricardo Lacava Bailone,Hirla Costa Silva Fukushima,Roberto de Oliveira Roça,Ricardo Carneiro Borra,Luís Kluwe de Aguiar
Pág. 104 - 113
Current methods of meat production are related to many environmental problems. Since the beginning of the last century, the in vitro production of cellular tissues has been speculated, and in 2013 the first bovine hamburger produced from stem c...
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Victor G. L. Souza, João R. A. Pires, Érica T. Vieira, Isabel M. Coelhoso, Maria P. Duarte and Ana L. Fernando
Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed to produce a bionanocomposite based on chitosan reinforced with sodium montmorillonite (MMT) and incorporat...
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Catharina Calochi Pires de Carvalho, Vidiany Aparecida Queiroz Santos, Raquel Gutierres Gomes, Fernando Leite Hoffmann
Pág. 395 - 402
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the ...
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Alejandro Velásquez, Jordana Rivero, Pierre-Guy Marnet
Pág. 171 - 189
The object of the present review is to analyze the methodologies that are commonly used to estimate protein degradability in the rumen, focusing on their attributes and limitations to offer suggestions for improving their use. This information is essenti...
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L. Gurovich, J. Stern
Pág. 35 - 42
Variabilidad espacial de la velocidad de infiltración del agua en el suelo. I. Generación de datosCiencia e Investigación Agraria, Revista latinoamericana en Ciencias de la Agricultura, está indexada en las siguientes bases de datos: Thomson ISI, Alerta ...
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