504 results on '"Pork -- Research"'
Search Results
2. New Food Science and Technology Findings from Sichuan Tourism University Outlined (Effect of Fat Replacement By Flaxseed Flour On the Quality Parameters of Pork Meatballs)
3. Researcher at Shandong Agricultural University Publishes Research in Enterobacteriaceae (Changes to Pork Bacterial Counts and Composition After Dielectric Barrier Discharge Plasma Treatment and Storage in Modified-Atmosphere Packaging)
4. University of Guanajuato Researchers Illuminate Research in Food Research [Valorization of avocado (Persea americana) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham]
5. Studies from Beijing Technology and Business University Have Provided New Data on Life Science (Umami-enhancing Effect Of Agaricus Bisporus-pork Bone Stocks Based On the Euc Value and Sensory Evaluation)
6. Studies from Yangzhou University Yield New Information about Muscle Proteins (L-lysine Enhances Pork Color Through Antioxidant Activity and Myoglobin Conformational Changes)
7. Diet swap for processed meats such as sausage and bacon which cuts dementia risk; Study suggests swapping processed meats such as sausages, bacon and sandwich meats for more nuts, beans and peas boosts brain health and could ward off dementia
8. Research Study Findings from University of Veterinary Sciences Brno Update Understanding of Food Research (Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics)
9. Findings on Chemicals and Chemistry Reported by Investigators at Northeast Agricultural University (Development of Active Hydrogel Absorbent Pads Based On Sodium Alginate/ Potassium-doped Carbon Dots for Chilled Pork Preservation)
10. Researcher from University College Cork Describes Findings in Applied Sciences [The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)]
11. U.S. Department of Agriculture (USDA) Researchers Provide Details of New Studies and Findings in the Area of Trichinella (Surveillance for Trichinella infection in U.S. pigs raised under controlled management documents negligible risk for ...)
12. Data from Chungbuk National University Advance Knowledge in Insects as Food and Feed [Quality Characteristics and Storage Stability of Pork Patties Added With Drone Pupae (apis Mellifera) Powder]
13. Researcher from University of Melbourne Reports Recent Findings in Extracellular Matrix Proteins (Muscle, season, sex and carcass weight affected pork texture, collagen characteristics and intramuscular fat content)
14. Research from Dunarea de Jos University of Galati Has Provided New Data on Gels Research (Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic ...)
15. Study Findings from Beltsville Update Knowledge in Trichinellosis (Over a century of progress on Trichinella research in pigs at the United States Department of Agriculture: Challenges and solutions)
16. Researchers at Guizhou University Target Diet and Nutrition (Research on vitamin C loss prediction model of extruded kiwifruit pork jerky)
17. Data on Staphylococcus aureus Reported by Researchers at Jiangsu University (Surfactin and Its Antibacterial Mechanism On staphylococcus Aureus and Application In Pork Preservation)
18. Studies from College Station Have Provided New Data on Salmonella (Prevalence and Characterization of Salmonella during Pork Sausage Manufacturing)
19. Researchers' Work from University of Oulu Focuses on Science and Technology (Dataset of received optical power on pork meat for optical in-body communications studies)
20. Cargill adds nutrition, research experts to pork team
21. Studies from Poznan University of Life Sciences Add New Findings in the Area of Extracellular Matrix Proteins [Research on Application of Japanese Quince (* * Chaenomeles* * L.) and Pork Collagen in Dark Chocolate-Benefits in Prevention of ...]
22. Research in the Area of Salmonella enterica Reported from Universidad Central del Ecuador (Prevalence, serovars, and risk factors associated with the presence of Salmonella in pork sold in public markets in Quito, Ecuador [version 2; peer ...)
23. New Food Science and Technology Research from Federal University of Paraiba Discussed (Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork)
24. Study Results from School of Food Science and Biological Engineering Provide New Insights into Food Engineering (The impact of barbecue pickling materials on flavor changes and storage quality of pork at different processing stages)
25. Shangqiu Medical College Researcher Adds New Data to Research in Gels Research (Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter)
26. Reports Summarize Food Chemistry Research from Xihua University (Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach)
27. Research from Sichuan University of Science and Engineering Provide New Insights into Gels Research (Gel Properties and Protein Structures of Minced Pork Prepared with k-Carrageenan and Non-Meat Proteins)
28. Reports from Hungarian University of Agriculture and Life Sciences Highlight Recent Research in Applied Sciences (Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal ...)
29. Findings from Tibet Agriculture and Animal Husbandry University in Food Quality and Safety Reported (Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure)
30. Data on Animal Bioscience Discussed by Researchers at North Carolina State University (Current status of global pig production: an overview and research trends)
31. Study claims that pork rinds may be healthier than some legumes and vegetables
32. Pork crackling is a healthy food, studies show
33. NBAF tour sheds light on swine health capabilities, priorities
34. Need for more wean-to-harvest biosecurity research
35. Studies from Sichuan Agricultural University Have Provided New Information about Liposomes (Cinnamon Essential Oil Liposomes Modified By Sodium Alginate-chitosan: Application In Chilled Pork Preservation)
36. Studies from Warsaw in the Area of Scleroproteins Described (Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth)
37. Studies from Hefei University of Technology Update Current Data on Amino Acids (Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation)
38. SHIC Wean-to-Harvest Biosecurity Program moves to Phase 2
39. USask research finds wheat byproduct may cut methane emissions
40. Research from Yunnan University Broadens Understanding of Science and Technology (Antimicrobial ingredients of Zanthoxylum motuoense and potential in fresh pork meat preservation)
41. Reports Outline Scleroproteins Study Results from University of Agriculture (Application of Antimicrobial Chitosan-furcellaran-hydrolysate Gelatin Edible Coatings Enriched With Bioactive Peptides In Shelf-life Extension of Pork Loin Stored At 4 ...)
42. Data from Dunarea de Jos University of Galati Update Knowledge in Gels Research (Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef ...)
43. Vietnam National University of Agriculture Researchers Highlight Recent Research in Animal Science (Growth Performance and Pork Quality of Finishing Pigs Fed Diet Supplemented with Sacha Inchi Oil and Herbal Plants)
44. Wroclaw University of Environmental and Life Sciences Researchers Detail Findings in Food Properties (Quality attributes of different marinated oven-grilled pork neck meat)
45. Findings from Zhongkai University of Agriculture and Engineering Provide New Insights into Biosensors (Highly Sensitive Determination of Putrescine In Pork By an Electrochemical Biosensor Constructed With Unfolded Hemoglobin and Diamine Oxidase)
46. Data on Plant Proteins Detailed by Researchers at King Mongkut's University of Technology Thonburi (KMUTT) (Texture Modification of Easily Chewable Pork Meat Batter for Masticatory Dysfunction People: Effects and Interactions of Bromelain, ...)
47. Studies from National University Update Current Data on Food Science (Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology)
48. Data on Food Science Described by Researchers at Jeju National University (Meat Quality Changes In Aged Pork Loin Using Jeju Volcanic Scoria Earthenware)
49. Study Findings on Food Research Described by a Researcher at University of Extremadura (Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers)
50. K-State research extending work to halt spread of African swine fever
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