检索结果-南通市图书馆

Dietary eubiotics of microbial muramidase and glycan improve intestinal villi,ileum microbiota composition and production trait of broiler

引用

Journal of Animal Science and Biotechnology 2024年第4期15卷 1723-1736页

作者： Sungbo Cho Shanmugam Suresh Kumar Santiago Ramirez Rolando Valientes In Ho Kim department of Animal Resource and Science Dankook UniversityCheonanChungnam 31116Korea Smart Animal Bio Institute Dankook University CheonanKorea DSM Nutritional products Asia Pacific Mapletree Business CitySingapore 117440Singapore

Background Optimal gut health is important to maximize growth performance and feed efficiency in broiler chickens.A total of 1,365 one-day-old male Ross 308 broiler chickens were randomly divided into 5 treatments groups with 21 replicates,13 birds per *** present research investigated effects of microbial muramidase or a precision glycan alone or in combination on growth performance,apparent total tract digestibility,total blood carotenoid content,intestinal villus length,meat quality and gut microbiota in broiler *** included:NC:negative control(basal diet group);PC:positive control(basal diet+0.02%probiotics);MR:basal diet+0.035%microbial muramidase;PG:basal diet+0.1%precision glycan;and MRPG:basal diet+0.025%MR+0.1%PG,*** MRPG group increased the body weight gain and feed intake(P<0.05)compared with NC ***,it significantly increased total serum carotenoid(P<0.05)and MRPG altered the microbial diversity in ileum *** MRPG treatment group increased the abundance of the phylum Firmicutes,and family Lachnospiraceae,Ruminococcaceae,Oscillospiraceae,Lactobacillaceae,Peptostreptococcaceae and decreased the abundance of the phylum Campilobacterota,Bacteroidota and family *** with the NC group,the chickens fed MRPG showed significantly increased in duodenum villus length at end the *** In this study,overall results showed that the synergetic effects of MR and PG showed enhancing growth performance,total serum carotenoid level and altering gut microbiota composition of *** current research indicates that co-supplementation of MR and PG in broiler diets enhances intestinal health,consequently leading to an increased broiler production.

关键词： Broiler Intestinal morphology Microbial muramidase Precision glycan Probiotics

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

引用

Food Science and Human Wellness 2024年第3期13卷 1220-1230页

作者： Rani Andaleeb Yiwen Zhu Ninglong Zhang Danni Zhang Muzahir Hussain Yin Zhang Yingshuang Lu Yuan Liu department of Food Science&Technology School of Agriculture&BiologyShanghai Jiao Tong UniversityShanghai 200240China Tianjin Key Laboratory of Food Science and Health School of MedicineNankai UniversityTianjin 300071China MoBioFood Research Group Department of Biochemistry and BiotechnologyUniversitat Rovirai VirgiliTarragona 43007Spain Animal Nutrition Institut de Recercai Tecnologia Agroalimentàries(IRTA)Centre Mas BovéConstantí43120Spain Key Laboratory of meat Processing of Sichuan Chengdu UniversityChengdu 610106China

In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental *** main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product *** impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken *** found that spices significantly decreased UTI and umami taste components in ***,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food *** was able to increase the UTI,whereas spicy and green-note components could reduce the UTI *** information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.

关键词： Chicken-spices blends Umami taste components Aroma-taste interactions Perceptual similarity Umami taste intensity

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Use of DREAM to assess relative risks of presence of pharmaceuticals and personal care products from a wastewater treatment plant

引用

Frontiers of Environmental Science & Engineering 2024年第9期18卷 91-104页

作者： Daniela M.Pampanin Daniel Schlenk Matteo Vitale Pierre Liboureau Magne O Sydnes department of Chemistry Bioscience and Environmental EngineeringUniversity of StavangerStavanger 224021Norway department of Environmental Sciences University of California RiversideRiversideCA 92521USA

Concerns related to environmental risks associated with pharmaceuticals and personal care products(PPCPs)have led researchers to seek methods for assessing and monitoring these contaminants in the aquatic *** and validating risk assessment tools that can evaluate ecological concerns and risks associated with PPCPs is ***,the suitability of a dose-related risk and effect assessment model,which estimates predicted environmental concentrations and allowed comparisons with predicted no effect concentrations determined,in combination with in vitro analyses of the whole effluent toxicity,was verified for the characterization of a PPCP *** of the most utilized PPCPs in Norway were measured in influent and effluent samples and used to parameterize the fate *** than 90%removal was attained for 12 out of 22 detected *** was not dependent on the class or the concentration of the specific substance and varied between 12%and 100%.The PPCPs detected in the discharged wastewater were utilized to assess individual contributions to the risk of the effluent,and no risk was identified for the targeted 30 *** simulations provided valuable information regarding the discharge plume distribution over time,which can aid planning of future environmental monitoring ***(using fish liver cells,PLHC-1)were used for assessing overall effluent toxicity,through cell viability,production of reactive oxygen species,and ethoxyresorufin-O-deethylase(EROD)*** present study may allow regulators to use risk-based strategies over removal criteria for monitoring studies and confirms the importance to take PPCP contamination into consideration when establishing environmental regulations.

关键词： Pharmaceuticals Wastewater effluent Ciprofloxacin Metoprolol Amitriptyline Carbamazepine Modelling Risk assessment Monitoring

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Features of Usage of Electromagnetic Field of Extremely Low Frequency for the Storage of Agricultural products

引用

Journal of Electromagnetic Analysis and Applications 2013年第5期5卷 236-241页

作者： Kasyanov Gennady Ivanovich Syazin Ivan Evgenyevich Grachev Alexandr Vasilyevich Davidenko Taisiya Nikolaevna Vazhenin Evgeniy Igorevich meat and fish products department FSBEI HPE Kuban State Technological University Krasnodar Russia Phylology department FSBEI HPE Kuban State Technological University Krasnodar Russia.

The way of increase of storage period of agricultural raw materials under the influence of low frequency electromagnetic field (EMF LF) has been considered in the article. Existing developments of the EMF LF usage on the base of patents have been examined. The results of EMF LF processing of wood, wine, seeds, vegetative, fish and meat products have been presented.

关键词： Agricultural Raw Materials Electromagnetic Processing Low Frequencies Storage Drying

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Innovation leading development:a glimpse into three-dimensional bioprinting in Israel

引用

Bio-Design and Manufacturing 2024年第3期7卷 358-382页

作者： Lujing Gao Zixuan Liu Daniel Dikovsky Jiqian Wang Deqing Mei Lihi Adler-Abramovich Ehud Gazit Kai Tao State Key Laboratory of Heavy Oil Processing and Centre for Bioengineering and Biotechnology College of Chemistry and Chemical EngineeringChina University of Petroleum(East China)Qingdao 266580China Future Science Research Institute Hangzhou Global Scientific and Technological Innovation CentreHangzhou 311200China Zhejiang-Israel Joint Laboratory of Self-Assembling Functional Materials Hangzhou 311200China Redefine meat Ltd. Rehovot 7670110Israel State Key Laboratory of Fluid Power and Mechatronic Systems School of Mechanical EngineeringZhejiang UniversityHangzhou 310058China Key Laboratory of Advanced Manufacturing Technology of Zhejiang Province School of Mechanical EngineeringZhejiang UniversityHangzhou 310058China department of Oral Biology The Maurice and Gabriela Goldschleger School of Dental MedicineFaculty of Medical&Health SciencesTel Aviv UniversityTel Aviv 6997801Israel The Center for Nanoscience and Nanotechnology Tel Aviv UniversityTel Aviv 6997801Israel department of Materials Science and Engineering Iby and Aladar FleischmanTel Aviv UniversityTel Aviv 6997801Israel The Shmunis School of Biomedicine and Cancer Research George S.Wise Faculty of Life SciencesTel Aviv UniversityTel Aviv 6997801Israel

Three-dimensional(3D)printing has attracted increasing research interest as an emerging manufacturing technology for devel-oping sophisticated and exquisite architecture through hierarchical *** has also been employed in various advanced industrial *** development of intelligent biomedical engineering has raised the requirements for 3D printing,such as flexible manufacturing processes and technologies,biocompatible constituents,and alternative ***,state-of-the-art 3D printing mainly involves inorganics or polymers and generally focuses on traditional industrial fields,thus severely limiting applications demanding biocompatibility and *** this regard,peptide architectonics,which are self-assembled by programmed amino acid sequences that can be flexibly functionalized,have shown promising potential as bioinspired inks for 3D ***,the combination of 3D printing and peptide self-assembly poten-tially opens up an alternative avenue of 3D bioprinting for diverse advanced ***,a small but innovative nation,has significantly contributed to 3D bioprinting in terms of scientific studies,marketization,and peptide architectonics,including modulations and applications,and ranks as a leading area in the 3D bioprinting *** review summarizes the recent progress in 3D bioprinting in Israel,focusing on scientific studies on printable components,soft devices,and tissue *** paper further delves into the manufacture of industrial products,such as artificial meats and bioinspired supramolecular architectures,and the mechanisms,physicochemical properties,and applications of peptide ***,Israel contributes significantly to the field of 3D bioprinting and should thus be appropriately recognized.

关键词： Israel 3D bioprinting Biomanufacturing Peptide self-assembly Integration of industry,education and research

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Preparing and Evaluation of New Nutritious products from Quail meat

引用

Food and Nutrition Sciences 2021年第9期12卷 889-898页

作者： Manar M. Farag Nadia A. Abd-El-Aziz Afaf M. Ali meat and fish Technology Research department Food Technology Research Institute Agriculture Research Center Cairo Egypt meat and fish Technology Research department Food Technology Research Institute Agriculture Research Center Alexandria Egypt

The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SC

关键词： Quail meat Chicken meat Sausage Kofta Nuggets products Minerals Vitamins Nutritious

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Effect of Pork meat pH on Iron Release from Heme Molecule during Cooking

引用

Journal of Life Sciences 2011年第5期5卷 376-380页

作者： Monica Bergamaschi Angela Pizza department of Cooked meat products and meat Technology Experimental Station for the Food Preservation Industry Parma 43121 Italy

This study investigated the relationship between the level of iron chemical forms and the initial raw meat pH values during cooking, including the effect of the sodium nitrite presence. The pH value, the heme iron （HI） and non-heme iron （NHI） concentrations were measured on one ground portion of five loin, five masseter, five semimembranosus, five neck muscles and five shoulder muscles. Afterwards, all raw meats were halved and mixed with NaCl （2%）, ascorbic acid （0.05%） and 0 mg/kg of sodium nitrite （mix1） or 150 mg/kg of sodium nitrite （mix2）. Both mixes were divided into 50 g-portions, vacuum packed in cryovac bags and cooked in thermostatic bath up to F （10, 71 ℃） = 30 minutes at the core. The NHI and HI concentrations were determined both on the cooked meats and on the juice lost during cooking. The cooking process caused the release of NHl and H1 on all cooked sample juices. The HI overall percentage was significantly lower than raw meat one （P 〈 0.005） and the NHI significantly higher （P 〈 0.005） in all cooked mix 1. The raw and cooked HI percentage variances depended on the pork meat pH values （ra = 0.70）. The overall HI percentage was unchanged respect to raw meats on cooked mix 2, while the NHI amount was not quantitatively estimated. These results emphasized the role of sodium nitrite on tying up NHI in the cooked meats and safeguarding the oxidative stability of cooked meat products.

关键词： Pork cooked meat heme-iron non-heme iron pH.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Preservation of Shellfish Undulate Venus (<i>Paphia undulate</i>) by Canning with Different Treatments

引用

Food and Nutrition Sciences 2021年第9期12卷 859-873页

作者： Nadia A. Abd-El-Aziz meat and fish Technology Research department Food Technology Research Institute Agriculture Research Center Alexandria Egypt

Our study investigated preservation Undulate venus (Paphia undulate) by canning via three treatments that are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results reported that edible meat of Paphia undulate was free from Cu, Pb and Cd as a result of washing process. There was significantly (p of canned smoked and canned cooked of Paphia undulate, and there was significantly reduction of protein content (p of canned smoked and canned cooked compared with the canned raw. Significant different (p w<

关键词： Shellfish Paphia undulate Canning Smoking

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Evaluation of Nutritional Value and Acceptability of Chicken Nuggets Produced by Chicken Wings and Dehydrated Shellfish

引用

Food and Nutrition Sciences 2021年第8期12卷 805-817页

作者： Nadia A. Abd-El-Aziz Taha A. El Sesy Saadia M. Hashem meat and fish Technology Research department Food Technology Research Institute Agriculture Research Center Alexandria Egypt meat and fish Technology Research department Food Technology Research Institute Agriculture Research Center Cairo Egypt Food Science and Technology department Faculty of Agriculture Alexandria University Alexandria Egypt

Our study investigated the effect of utilizing chicken wings and dehydrated shellfish to produce chicken nuggets rich in protein, minerals and vitamins. The proximate composition, nutritional value, physical and sensorial properties were evaluated. The differently prepared chicken nuggets were supplemented with dehydrated shellfish CN 0%, CN 2%, CN 4% and CN 6%. There was a significantly reduction in moisture and an inc

关键词： Chicken Nuggets Chicken Wings Shellfish Nutritional Value

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Current status and challenges for cell-cultured milk technology: a systematic review

引用

Journal of Animal Science and Biotechnology 2024年第5期15卷 1778-1792页

作者： Hyuk Cheol Kwon Hyun Su Jung Vahinika Kothuri Sung Gu Han department of Food Science and Biotechnology of Animal Resources Konkuk UniversitySeoulRepublic of Korea

Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as an alternative to traditional *** most cellular agriculture is predominantly centered on the production of cultured meat,there is a growing demand for an understanding of the production techniques involved in dairy products within cellular *** review focuses on the current status of cellular agriculture in the dairy sector and technical challenges for cell-cultured milk *** agriculture technology in the dairy sector has been classified into fermentation-based and animal cell culture-based cellular ***,various companies synthesize milk components through precision fermentation ***,several startup companies are pursuing animal cell-based technology,driven by public concerns regarding genetically modified organisms in precision fermentation ***,this review offers an up-to-date exploration of animal cell-based cellular agriculture to produce milk components,specifically emphasizing the structural,functional,and productive aspects of mammary epithelial cells,providing new information for industry and academia.

关键词： Cell culture system Cell-cultured milk Mammary epithelial cells Precision fermentation

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：