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The dairy-free formula uses oat, soya, pea, bean and almond milks
New research looks at oil oxidisation
Daily consumption can be almost triple recommended intake
Correctly prepared aged meat is not more likely to harbour foodborne pathogens than fresh meat finds EFSA research.
The long time period for salting kimchi cabbage (KC) is a major hurdle for efficient kimchi production. In this study, the tumbling-assisted dry salting (TADS) method was proposed to improve kimchi salting. The kinetic trends of TADS and conventional salting (CS) were distinctly different. The...
In this study, the effects of ultrasonic-assisted curing (USC) under different ultrasound intensity (0, 19.55, 24.57 and 27.54 W cm-2) on salt distribution, textural characteristics and flavor characteristics of lamb were evaluated. It was found that ultrasonic treatment at 24.57 and 27.54 W cm-2...
Despite the virtues of the aquaculture and fisheries subsectors to enhance the livelihoods of value chain actors, major gaps exist related to efficiencies of the fish value chain in Nigeria. These gaps include the financial performance of post-farmgate actors, gender-disaggregated data on value...
Rice is one of the most consumed cereals worldwide and feeds about 3 billion people. However, the occurrence of climate changes has influenced abiotic and biotic stresses and consequently affected the production and quality of rice grains. The development of new, higher yielding cultivars is...
Stabilising fish byproducts and reducing waste
A recyclable solution containing rosemary extract and citric acid could help preserve fish filleting remnants, known as side streams, allowing...
This study developed chicken nuggets with emulsions with different percentages of canola oil (CO) to replace the chicken skin and evaluating the quality of the final product and the effect of frying. The experiment was set up in a 5x5 factorial scheme with the replacement of skin with different...