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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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Anna Reitznerová, Boris Semjon, Martin Bartkovský, Monika ?uleková, Jozef Nagy, Tatiana Klempová and Slavomír Marcincák
The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at -18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; p ? 0.05). The ratio o...
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Jianwei Zeng, Xuegang Chen, Shidi Jin and Jiajia Fan
Harmful algal blooms (HABs) caused by Heterosigma akashiwo are occurring in coastal waters frequently, posing a great risk to marine environments and subsequent treatment processes like desalination. UV-assisted permanganate oxidation (UV/KMnO4) is recog...
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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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Ileana Cocan, Andreea-Ioana Cadariu, Monica Negrea, Ersilia Alexa, Diana Obistioiu, Isidora Radulov and Mariana-Atena Poiana
Nowadays, when the supply chain of natural compounds for the production of value-added meat products is limited, the use of by-products from vegetable processing could become an attractive solution, contributing to the concept of circular economy. In thi...
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Anna Draszanowska, Miroslawa Karpinska-Tymoszczyk, Manuel Simões and Magdalena A. Olszewska
This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The...
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Anna Augustynska-Prejsnar, Jadwiga Topczewska, Malgorzata Ormian, Aneta Saletnik, Zofia Sokolowicz and Jadwiga Lechowska
The duck meat market is driven by a growing awareness of the health benefits associated with its consumption, the convenience of the products offered, and the expansion of fast-food chains. Increasing the range of duck meat products, especially allowing ...
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Malgorzata Karwowska, Anna Kononiuk and Dariusz M. Stasiak
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt...
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Dan Xu, Xiaojun Xiang, Xueshan Li, Ning Xu, Wencong Zhang, Kangsen Mai and Qinghui Ai
The present study was conducted to investigate the effects of dietary vegetable oils (VOs) replacing fish oil (FO) on fatty acid composition, lipid metabolism and inflammatory response in adipose tissue (AT) of large yellow croaker (Larimichthys crocea)....
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Olga Rozentsvet, Elena Bogdanova, Viktor Nesterov, Alexey Bakunov, Alexey Milekhin, Sergei Rubtsov and Nadezhda Dmitrieva
The aim of the study was to investigate the morphological, physiological, and biochemical parameters of leaves to evaluate the yield of Solanum tuberosum L. We conducted 3-year experiments with 24 varieties of potatoes, differing in ripeness groups (earl...
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