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AHPC

The Animal Health & Production Compendium

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AbstractFull Text

Excessive consumption of red meat is associated with various diseases including coronary heart diseases and cancer. Lower health-related problems of chicken meat, consumption of chicken meat, and mechanically deboned chicken meat (MDCM) have been increased due to their cheaper prices. Thereby,...

Author(s)
Akramzadeh, N.; Ramezani, Z.; Ferdousi, R.; Akbari-Adergani, B.; Mohammadi, A.; Karimian-Khosroshahi, N.; Famenin, B. K.; Pilevar, Z.; Hosseini, H.
Publisher
Urmia University, Faculty of Veterinary Medicine, Urmia, Iran
Citation
Veterinary Research Forum, 2020, 11, 2, pp 153-158
AbstractFull Text

In this study, six different commerical kefir samples obtained from markets were examined. Some physicochemical (% dry matter, % fat, pH, % acidity, % water holding capacity), rheological (viscosity, consistency coefficient, flow behavior index), microbiological (lactobacilli, lactococci, yeast and ...

Author(s)
Ünal, F. N.; Kalyas, A.; Gürbüz-Kaçan, Z.; Şengül, M.; Ürkek, B.
Publisher
Association of Food Technology, Ankara, Turkey
Citation
GIDA - Journal of Food, 2020, 45, 3, pp 555-563
AbstractFull Text

Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as...

Author(s)
Kataria, J.; Morey, A.
Publisher
Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Citation
Journal of Food Quality and Hazards Control, 2020, 7, 2, pp 52-59
AbstractFull Text

Background: This study measured tetracycline residue in table eggs sampled from Isfahan markets in 2015 and assessed the toxic effects of heated egg yolk on hepatic cells Methods: Forty commercial and six locally produced eggs were randomly collected and tested for tetracycline resides using...

Author(s)
Kamali, A.; Mirlohi, M.; Etebari, M.; Sepahi, S.
Publisher
School of Public Health and Institute of Public Health Research, Tehran University of Medical Sciences, Tehran, Iran
Citation
Iranian Journal of Public Health, 2020, 49, 7, pp 1355-1363
AbstractFull Text

The milk has a balanced nutritional composition that includes all the nutrients essential for the growth and development of mammalian species. But there is a great diversity of microorganisms, including pathogens, then its form of industrialization requires specific care. These care needs technical ...

Author(s)
Lima, B. P. N. de; Carvalho, C. de; Negrini, D. de S.; Cruz, F. da; Silva, L. R. da; Paiva, M. H. de; Cavalheiro, S. T.; Rabelo, R. N.
Publisher
Pubvet, Maringá, Brazil
Citation
PUBVET, 2020, 14, 5,
AbstractFull Text

The purpose of the research is forecasting an epizootic situation for the main helminthoses of farm livestock in the Russian Federation for 2020. According to the WAHID of the International Office of Epizootics (Office International des Epizooties - QIE), the following zoonotic helminthoses were...

Author(s)
Puzanova, E. V.
Publisher
All-Russian K. I. Skryabin Scientific Research Institute of Helminthology, Moscow, Russia
Citation
Rossiiskii Parazitologicheskii Zhurnal, 2020, 2, pp 53-61
AbstractFull Text

This work aims to identify possibilities of using legume seeds as food for humans and feed for animals. The family Fabaceae encompasses multiple species, some of which are highly valuable owing to their nutritional value, as indicated by the high content of amino acids, minerals, vitamins, and...

Author(s)
Marcin Sonta, A. R.
Publisher
Polish Society for Magnesium Research, Olsztyn, Poland
Citation
Journal of Elementology, 2020, 25, 3, pp 835-849
AbstractFull Text

Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. The amino ...

Author(s)
Linh Nguyen Thuy; Salanță, L. C.; Tofanǎ, M.; Socaci, S. A.; Fărcaş, A. C.; Pop, C. R.
Publisher
AcademicPres, Cluj-Napoca, Romania
Citation
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2020, 77, 1, pp 1-12
AbstractFull Text

Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat...

Author(s)
Anjos, T. R. dos; Cavicchioli, V. Q.; Lima, J. A. S.; Vasconcellos, A. N.; Vaz, A. C. N.; Rossi, G. A. M.; Campos-Galvão, M. E. M.; Todorov, S. D.; Mathias, L. A.; Schocken-Iturrino, R. P.; Nero, L. A.; Vidal, A. M. C.
Publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, Brazil
Citation
Food Science and Technology (Campinas), 2020, 40, Suppl. 1, pp 349-354
AbstractFull Text

Magnetic graphene oxide (Fe3O4/GO) was successfully prepared from graphite powder and characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and Raman spectroscopy (RS). Fe3O4/GO was used as a new purifying agent to improve the traditional method of quick, easy,...

Author(s)
Yu Ling; Xing CuiJuan; He Xu; Dong LiLi; Zhao Zhe; Shen WenLong; Bian XiaoQiao
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2020, 41, 10, pp 317-323

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