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Abstract

Low schooling rates among livestock producing families are found to be key in preventing an effective generational transfer and gender and social equality in Colombia. Simultaneously, this low literacy rate is now understood as a critical factor hindering the sector's productivity and...

Author(s)
Natalia, T. Á.; Stefan, B.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Rural Studies, 2023, 97, pp 405-415
Abstract

While separating the calf from the dairy cow shortly after birth is common practice around the world, stakeholders have conflicting perspectives on whether this practice is harmful or beneficial for the animals' welfare and production. Therefore, we wanted to explore farmer's perceived barriers to...

Author(s)
Hansen, B. G.; Langseth, E.; Berge, C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Rural Studies, 2023, 97, pp 34-46
Abstract

Recently, residues of 4-acetaminophen (paracetamol) have been found in urine of slaughter animals. To investigate its possible origin, a 7 week animal experiment was performed with 5 groups of 4 calves fed different amounts of roughage, and treated or not with 4-acetaminophen. Group 1 (control):...

Author(s)
Groot, M. J.; Dijk, A. van; Baak, M. J. van; Boshuis, P.; Braak, A. E. van de; Zuidema, T.; Sterk, S. S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2023, 147,
Abstract

To better understand the formation mechanism of apo-α-lactalbumin (α-LA)/Oleic acid (OA) complexes, this research used fluorescence spectroscopy and circular dichroism spectroscopy to investigate the OA-induced structural changes of buffalo apo-α-LA as a function of OA concentration, pH and ionic...

Author(s)
Zhao ZhengTao; Liang XiaoLin; Li QuanYang
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2023, 173,
Abstract

Non-thermal processing of milk has been considered over the past decade as an alternative or adjunct to thermal processes. UV-C radiation in combination with turbulent flow of opaque liquids seems to be a promising non-thermal method for the reduction of bacterial populations in milk. Apart from...

Author(s)
Tedeschi, T.; Loffi, C.; Dellafiora, L.; Galaverna, G.; Aspri, M.; Papademas, P.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2023, 173,
Abstract

Poor rehydration properties of spray-dried milk protein isolate (MPI) are one of the major challenges for its applications. In this study, sodium caseinate (NaCas) was added in the MPI dispersions at a total solid concentration of 8 g/100 mL and NaCas:MPI mass ratios of 0:1, 1:9, 3:7, 1:1, and 1:0...

Author(s)
Li Nan; Zhong QiXin
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2023, 173,
Abstract

Two PPG1000 based thermo-sensitive magnetic ionic liquids were synthesized and characterized. A novel analytical method of thermo-sensitive magnetic ionic liquid aqueous biphasic system coupled with HPLC was employed for the successive enrichment and highly sensitive detection of trace amount of...

Author(s)
Yao Tian; Song JiaLing; Yan HuiLing; Chen ShangWu
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2023, 173,
Abstract

Fortifying yogurt with blueberries, potatoes, and Perilla seed oil (PO) can enhance the yogurt's nutritional and health-promoting effects. This study aimed to evaluate the development of volatile compounds, physicochemical quality, amino acids, and shelf life of flavored yogurt supplemented with...

Author(s)
Chen Xia; He ZuYan; He LaPing; Li CuiQin; Tao Han; Wang Xiao; Liu LiHua; Zeng XueFeng; Ran GuangYan
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2023, 173,
Abstract

Volatile organic compounds (VOCs) in cheese, as result of the chemical, physical and microbiological properties of the raw milk, are related to its sensory properties and consumer's acceptability. Measurement of VOCs can be related to the quality of the production process, highlighting changes in...

Author(s)
Ricci, M.; Gasperi, F.; Betta, E.; Menghi, L.; Endrizzi, I.; Cliceri, D.; Franceschi, P.; Aprea, E.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2023, 173,
Abstract

Full-fat (WC1) and half-fat (WC2) Turkish white cheeses were manufactured on an industrial scale and ripened for 180 days. The objective of this study was to evaluate the variation in chemical and volatile compounds as well as the textural and microstructural characteristics during ripening of...

Author(s)
Oluk, A. C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2023, 173,

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