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Food Science of Animal Resources
Scopus
ISSN 2636-0772 · Springer Nature · 1.030 artikel di indeks
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Artikel Jurnal
Antioxidant and anti-inflammatory effects of bioactive peptides derived from whey protein using lactic acid bacteria
Abstract This study investigated bioactive peptides (BAPs) derived from the fermentation of whey protein by lactic acid bacteria (LAB) isolated from kimchi, with an emphasis on improving the antioxidant and anti-inflammatory properties of the peptides. Three LAB strains—Lactiplantibacillus…
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Artikel Jurnal
Review of culture media and serum substitutes containing phytoecdysteroids for application in cultured meat technology
Abstract The industrialization of cultured meat requires not only the mass production of cells but also the development of alternative materials to serum, which is the most expensive of the required media constituents. Through a literature review, this paper investigates the potential of…
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Artikel Jurnal
Evaluation of the inactivation of avian influenza virus in duck meat through electron beam irradiation
Abstract The global spread of highly pathogenic avian influenza (HPAI) among poultry, wild birds, and mammals has increased the risk of infection in felines, including domestic and stray cats. Wild felids are particularly susceptible to H5N1 HPAI virus infection because they may consume the…
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Artikel Jurnal
Development of an innovative process for salted egg yolk powder with improved physicochemical properties using protease hydrolysis
Abstract Salted egg yolk powder (SEYP), one of the derivatives of salted egg yolk, has a long preparation cycle and low solubility, which affects its application in the food industry. Here, we suggest to directly marinated the egg yolk liquid to shorten the production process of SEYPs, and then…
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Artikel Jurnal
Quality characteristics of fermented milk pudding with pumpkin seed powder
Abstract This study developed and evaluated the quality of fermented milk puddings containing pumpkin seed powder. The samples were classified as P1, P2, and P3 (1%, 2%, and 3%, respectively) based on the amount of pumpkin seed powder added. The quality properties were analyzed based on pH, CIE…
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Artikel Jurnal
Carboxymethyl cellulose-based edible coatings emulsified with Lemongrass oil for enhancing the storage stability of refrigerated broiler meat
Abstract The present study aimed to analyze the effects of lemongrass essential oil emulsified with carboxymethyl cellulose (CMC) based edible coating on the physicochemical characteristics, microbial status, and oxidation level of raw chicken meat during refrigerated storage. In the first phase…
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Artikel Jurnal
Novel food processing technologies to reduce egg allergenicity: a review from allergen digestion to IgE-mediated responses
Abstract Eggs are a high-quality nutrient source that is widely used in food products. However, eggs are also recognized as allergenic foods that can induce severe allergic reactions, particularly in infants and children. Egg allergies are primarily caused by six egg allergens (ovomucoid…
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Artikel Jurnal
Cross-stress adaptation enhances the survival and stability of freeze-dried lactic acid bacteria
Abstract Lactic acid bacteria (LAB), widely used as probiotics in the food industry, are typically freeze-dried to extend shelf life, although this process often compromises cell viability. While individual stress treatments have been shown to enhance bacterial survival, the potential of combined…
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Artikel Jurnal
Review on kefir beverages from milk and water: health benefits, processing and applications
Abstract Kefir is a trending and highly valued fermented beverage known for its beneficial microbes and giving a wide spectrum of health benefits. It includes milk kefir and water kefir which have gained separate attention. Although milk kefir is more heard of than water kefir, it is essential to…
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Artikel Jurnal
Impact of ice pack quantity and external temperature on chicken meat freshness during distribution in insulated boxes
Abstract The proportion of livestock products purchased via online delivery has increased, emphasizing the need for standards to ensure the freshness and safety of perishable items like chicken. Microbial growth during chicken distribution is strongly influenced by external temperature…
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Artikel Jurnal
Improved antioxidant and anti-melanogenic effects of ovalbumin derived from egg white after enzymatic hydrolysis
Abstract Consumption of oxidized foods or exposure of skin to ultraviolet (UV) can produce reactive oxygen species (ROS) that increase oxidative stresses that can lead to skin aging and melanogenesis. Hydrolyzing proteins like ovalbumin (OA) can significantly increase their bioactivities. In this…
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Artikel Jurnal
Fermented Tenebrio molitor larvae extract with Lactobacillus plantarum ameliorates dexamethasone-induced muscle atrophy in vitro and in vivo
Abstract Sarcopenia, characterized by progressive age-related declines in skeletal muscle mass and function, is exacerbated by inadequate protein intake in elderly populations. This study aimed to evaluate the effects of fermented Tenebrio molitor with Lactobacillus plantarum as a sustainable…
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Artikel Jurnal
Impact of dietary soybean and linseed oils on the lipid and volatile compound profiles of donkey milk
Abstract Dietary oils significantly influence the modification of milk lipid profiles and volatile compounds (VOCs). In this study, donkeys were fed varying ratios of soybean oil to linseed oil, and the milk were analyzed for lipids and VOCs. A total of 1,167 lipid species were detected in donkey…
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Artikel Jurnal
Optimizing chicken muscle stem cell isolation using recombinant proteolytic enzymes for cultured meat production
Abstract Muscle satellite cells, also known as muscle stem cells (MSCs), are crucial for muscle growth and regeneration, and are among the most commonly used cell types for cultured meat production. Efficient isolation of high-quality MSCs is essential for both basic research and for the…
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Artikel Jurnal
Development of a smartphone-based bone maturity classification algorithm with XAI for beef carcass grading
Abstract In Korea, beef carcass quality grades are primarily determined based on the loin-eye muscle area and the degree of marbling. However, final grading decisions also consider additional factors, including carcass abnormalities such as the extent of cartilage ossification. Ossification is…
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Artikel Jurnal
Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications
Abstract This study investigated the potential of duck blood powder as a functional ingredient in restructured jerky developed for meal kit applications. The resulting products had water activity values between 0.735 and 0.745 and were classified as semi-dried products. Increasing the duck blood…
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Artikel Jurnal
Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork
Abstract Characterization of immobilized Lactobacillus plantarum KL102 fiber powder and its application as a probiotic starter culture for probiotic Thai-fermented pork were evaluated. The influence of KL102 inoculum (free cells) and immobilized KL102 fiber powder additions on changes in…
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Artikel Jurnal
Individual and interactive effects of heating temperature, sodium nitrite concentration, and simulated gastric conditions on nitrosamine formation in pork sausages
Abstract Nitrosamines are carcinogenic compounds formed during meat processing and digestion. This study examined the effects of heating temperature, nitrite concentration, and simulated gastric conditions (SGC) on NDMA, NPIP, and NPYR formation. A factorial design combined with partial least…
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Artikel Jurnal
Prediction of pork belly cooking loss by hyperspectral imaging analysis of semispinalis capitis muscle
Abstract This study evaluated the performance of a partial least squares regression (PLSR) model in predicting the cooking loss of pork belly slices using hyperspectral images of the semispinalis capitis (SC) muscle from the pork shoulder butt. Pork shoulder butts and whole belly cuts were obtained…
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Artikel Jurnal
Enhancing cultured meat production with ginseng leaf-stem extract: a novel supplementation approach to promote porcine muscle stem cell growth
Abstract Ginsenosides, including ginsenoside Re (G-Re), exert muscle-protective effects, and ginseng leaves and stems are rich in G-Re. Cultured meat has garnered attention as a sustainable alternative to conventional meat production methods. The proliferation and differentiation of muscle…
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