Artículos
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Innovative Technologies and Emerging Trends in Edible Fungi Processing, Preservation, and StorageIn the era of the Big Food Vision and global efforts to achieve the United Nations Sustainable Development Goals (SDGs), edible fungi are emerging as vital contributors to a healthier, more sustainabl... Fuente: Food Bioactives |
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Fungal-Based Foods Beyond Mushrooms: Traditional Practices and Modern InnovationsFungal-based foods and fungal fermentation processes have played a crucial role in global food traditions for millennia, contributing to preservation, nourishment, and flavor enhancement. Beyond forag... Fuente: Food Bioactives |
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Experimental data of manuscript Hemp cellulose-based aerogels and cryogels: From waste biomass to sustainable absorbent pads for food preservation [DATASET]Título: Experimental data of manuscript Hemp cellulose-based aerogels and cryogels: From waste biomass to sustainable absorbent pads for food preservation [DATASET] Autor: Cabrera Villamizar, Laura A.... Fuente: Digital CSIC |
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Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongueFood Chem X. 2025 Nov 26;32:103320. doi: 10.1016/j.fochx.2025.103320. eCollection 2025 Dec.ABSTRACTThis study aims to examine the changes in volatile compounds of Lipu taro pork at various cooking sta... Fuente: PubMed "meat" |
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Analyzing the influential factors of dietary patterns and blood glucose control in type 2 diabetes patients based on the model of health action process approach modelBeijing Da Xue Xue Bao Yi Xue Ban. 2025 Dec 18;57(6):1145-1152.ABSTRACTOBJECTIVE: To explore the factors influencing dietary patterns and blood glucose control in patients with type 2 diabetes based o... Fuente: PubMed "meat" |
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Enhancing productivity in growing rabbits: the impact of lipid source supplementationTrop Anim Health Prod. 2025 Dec 16;58(1):3. doi: 10.1007/s11250-025-04802-z.NO ABSTRACTPMID:41400871 | DOI:10.1007/s11250-025-04802-z Fuente: PubMed "meat" |
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Evaluation of Using Fermented Okara (Soybean By-Product) as a Feed Ingredient in Commercial Pig ProductionJ Anim Physiol Anim Nutr (Berl). 2025 Dec 15. doi: 10.1111/jpn.70039. Online ahead of print.ABSTRACTOkara is an insoluble soybean byproduct, and much of it is discarded due to its high perishability.... Fuente: PubMed "meat" |
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Insights into Food Intake, Overall Diet Quality, and Stool Short-Chain Fatty Acids during Treatment for Rectal Cancer: A Pilot StudyP R Health Sci J. 2025 Dec;44(4):233-238.ABSTRACTOBJECTIVE: To describe food intake and overall diet quality during neoadjuvant concomitant chemotherapy and radiation therapy (nCRT) for rectal cancer.... Fuente: PubMed "meat" |
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Multifunctional RP/SA bilayer film with oregano essential oil and anthocyanins: Properties enhancement mechanism and application in porkFood Chem. 2025 Dec 9;500:147504. doi: 10.1016/j.foodchem.2025.147504. Online ahead of print.ABSTRACTThis study aimed to develop a multifunctional bilayer film with a pectin/anthocyanin indicator laye... Fuente: PubMed "meat" |
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Prevalence and factors associated with hyperglycemia among children living with HIV on dolutegravir in Kabale district, southwestern UgandaPLoS One. 2025 Dec 16;20(12):e0339268. doi: 10.1371/journal.pone.0339268. eCollection 2025.ABSTRACTBACKGROUND: Undiagnosed and poorly managed high blood sugar levels can result in short- and long-term... Fuente: PubMed "meat" |
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Comparative Analysis of mRNA and miRNA Related to Lipid Metabolism in Skeletal Muscle of New Zealand White Rabbit and Yufeng Yellow RabbitFASEB J. 2025 Dec 31;39(24):e71313. doi: 10.1096/fj.202502668R.ABSTRACTMeat quality is a complex trait affected by genetic and environmental factors. Intramuscular fat (IMF) is one of the most importa... Fuente: PubMed "meat" |
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Effect of histone crotonylation on the quality of MSTN-mutated cattle during post-mortem agingFood Chem. 2025 Dec 11;501:147555. doi: 10.1016/j.foodchem.2025.147555. Online ahead of print.ABSTRACTThe MSTN-mutated cattle exhibit an enhancement in meat production while maintaining health. Howeve... Fuente: PubMed "meat" |
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Exploring the synergistic potential of pH and ultrasonication on the functional properties of pea and lentil protein isolates and its formulation in food productUltrason Sonochem. 2025 Dec 10;124:107718. doi: 10.1016/j.ultsonch.2025.107718. Online ahead of print.ABSTRACTThe substitution of meat proteins with plant-based proteins from various sources is often... Fuente: PubMed "meat" |
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Hygiene status and carcass contamination with Escherichia coli 0157H7 at meat handling sites in Eastern UgandaSci Rep. 2025 Dec 15;15(1):43785. doi: 10.1038/s41598-025-27454-3.ABSTRACTIn developing countries, foodborne infections, particularly those linked to Escherichia coli (E. coli) 0157:H7 contamination,... Fuente: PubMed "meat" |
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Impact of replacing fat with pearl millet fibers on the bioactivity and quality of beef burgerSci Rep. 2025 Dec 15. doi: 10.1038/s41598-025-30464-w. Online ahead of print.ABSTRACTThis study focused on developing a low-fat beef burger by replacing added beef fat with pearl millet bran. The cont... Fuente: PubMed "meat" |
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Influence of takeout packaging systems and storage conditions on microbiological, chemical and sensory properties of turkey meatJ Food Prot. 2025 Dec 13:100682. doi: 10.1016/j.jfp.2025.100682. Online ahead of print.ABSTRACTThe COVID-19 pandemic has led to a significant increase in food delivery services due to the heightened d... Fuente: PubMed "meat" |
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Rural wealth is associated with the consumption of nutritious and healthy foods in ZambiaSci Rep. 2025 Dec 16. doi: 10.1038/s41598-025-30216-w. Online ahead of print.ABSTRACTWe examine the relationship between rural wealth and the consumption of nutritious and healthy foods. Our measure o... Fuente: PubMed "meat" |
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Study on Smac promoting mitochondrial pathway apoptosis and muscle tenderization during postmortem aging of Tibetan sheep meatFood Chem. 2025 Dec 9;500:147519. doi: 10.1016/j.foodchem.2025.147519. Online ahead of print.ABSTRACTPostmortem aging is one of the valid methods for meat tenderization. After animal slaughter, muscle... Fuente: PubMed "meat" |
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Biomolecules, Vol. 15, Pages 1738: Integration of ATAC-Seq, Transcriptomic, and Proteomics Reveals the Molecular Mechanism of Intramuscular Fat Deposition and Meat Tenderness Regulation in Pig BreedsBiomolecules, Vol. 15, Pages 1738: Integration of ATAC-Seq, Transcriptomic, and Proteomics Reveals the Molecular Mechanism of Intramuscular Fat Deposition and Meat Tenderness Regulation in Pig Breeds... Fuente: Biomolecules - Revista científica (MDPI) |
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Microorganisms, Vol. 13, Pages 2845: Metabolome Combined with 16S rDNA Sequencing Reveals a Novel Mechanistic Insight into the Collaboration of Resveratrol and β-Hydroxy-β-Methylbutyric Acid in Regulating the Meat Quality of Tibetan Sheep Through Altering Rumen MicrobiotaMicroorganisms, Vol. 13, Pages 2845: Metabolome Combined with 16S rDNA Sequencing Reveals a Novel Mechanistic Insight into the Collaboration of Resveratrol and β-Hydroxy-β-Methylbutyric Acid... Fuente: Microorganisms - Revista científica (MDPI) |
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Foods, Vol. 14, Pages 4307: Quality Characteristics of Poultry Products Containing Plant Components with Enhanced Health BenefitsFoods, Vol. 14, Pages 4307: Quality Characteristics of Poultry Products Containing Plant Components with Enhanced Health Benefits Foods doi: 10.3390/foods14244307 Authors: Anna Augustyńska-Prejsna... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 14, Pages 4293: Bioprotective Potential of Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 in Harbin Red Sausage Under Vacuum PackagingFoods, Vol. 14, Pages 4293: Bioprotective Potential of Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 in Harbin Red Sausage Under Vacuum Packaging Foods doi: 10.3390/foods1424429... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 14, Pages 4295: Microscopy and Image Analysis-Based Identification of High- and Low-Pressure Mechanically Separated Pork MeatFoods, Vol. 14, Pages 4295: Microscopy and Image Analysis-Based Identification of High- and Low-Pressure Mechanically Separated Pork Meat Foods doi: 10.3390/foods14244295 Authors: Marzia Pezzolato... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 14, Pages 4276: Comprehensive Evaluation of Physicochemical Parameters in Retail Chicken MeatFoods, Vol. 14, Pages 4276: Comprehensive Evaluation of Physicochemical Parameters in Retail Chicken Meat Foods doi: 10.3390/foods14244276 Authors: Ángela Serrano Ayora Carmen Avilés-Ramírez R... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 14, Pages 4270: Improving Freeze–Thaw Stability of High-Moisture Extruded Plant-Based Meat: A Synergistic Strategy Combining Glucose Oxidase, Phytase and Tamarind GumFoods, Vol. 14, Pages 4270: Improving Freeze–Thaw Stability of High-Moisture Extruded Plant-Based Meat: A Synergistic Strategy Combining Glucose Oxidase, Phytase and Tamarind Gum Foods doi: 10.... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 14, Pages 4271: Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible FractionFoods, Vol. 14, Pages 4271: Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction Foods doi: 10.3390/foods14244271 Authors: Narigul Kha... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 14, Pages 4258: Whey—A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting PropertiesFoods, Vol. 14, Pages 4258: Whey—A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties Foods doi: 10.3390/foods14244258 Authors... Fuente: Foods - Revista científica (MDPI) |
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Microorganisms, Vol. 13, Pages 2805: Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food SafetyMicroorganisms, Vol. 13, Pages 2805: Polycyclic Aromatic Hydrocarbons and Microbial Contamination in Traditional Pork Meat Products: Implications for Food Safety Microorganisms doi: 10.3390/microorga... Fuente: Microorganisms - Revista científica (MDPI) |
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Agroindustrial Waste-Derived Insoluble Dietary Fibers as Solid Fat Substitutes for Meat Emulsion Gels: Feasibility, Modification Strategies, and Dual-Filling MechanismsGraphical Abstract Fuente: Citrus Byproducts Extraction |
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Epidemiologia e Serviços de SaúdeÚltimo número: Volume 34 Nº None - 2025 de 49 números. Parecer do editor Reviewed Article: Bezerra Efs, Haddad Mcf L, Moreira Mar, Gavioli A, Nogueira Ls, Martins Ea... Fuente: Scielo |
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A review on advancing sustainable vegan meat alternatives through scalable production of plant-based smart proteinsPublication date: Available online 11 December 2025Source: Trends in Food Science & TechnologyAuthor(s): Shubhi Singh, Meena Krishania Fuente: Trends in Food Science & Technology |
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Aggregation mechanism of soybean protein isolate for the formation of plant protein-based meat analogs during high moisture extrusionPublication date: January 2026Source: International Journal of Biological Macromolecules, Volume 337, Part 1Author(s): Jiaqi Song, Zhuang Yang, Jiangkai Zeng, Mohamed E. Hassan, Shiwen Cheng, Fan Yu,... Fuente: International Journal of Biological Macromolecules |
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Characterization of protein-enriched foods in Chilean supermarketsResumen La oferta de alimentos con adición de proteínas (AAPs) en el mercado chileno ha ido en aumento y se proyecta que continuará creciendo. Sin embargo, se desconoce con detalle el tipo y las carac... Fuente: Revista Chilena de Nutrición |
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Corrigendum to “Establishment of a continuous Atlantic salmon muscle cell line for cell-cultured fish meat and characterization of its adipogenic transdifferentiation induced by n-3 and n-6 fatty acids” [Food Res. Int. 221(Part 4) (2025) 117610]Publication date: Available online 15 December 2025Source: Food Research InternationalAuthor(s): Yingxin Wei, Dongyu Song, Jingru Teng, Jie Xu, Zhaojie Li, Minghao Wang, Xiaohui Liu, Tianhong Liu, Hon... Fuente: Food Research International |
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Domestic and international implications of reorienting China’s meat and feed import policies through unilateral liberalizationPublication date: January 2026Source: Food Policy, Volume 138Author(s): Rongbo Wang, Wusheng Yu, Lijuan Cao, Tianxiang Li, Jing Zhu Fuente: Food Policy |
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Effect of moderate to high salinity in drinking water and protein supplementation on water and feed intake, digestion, energy metabolism, blood constituents, and mineral balances in yearling meat goatsPublication date: December 2025Source: Journal of Agriculture and Food Research, Volume 24Author(s): Chala Merera Erge, Amlan Kumar Patra, Abdelhafid Keli, Ryszard Puchala, Arthur Louis Goetsch Fuente: Journal of Agriculture and Food Research |
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Enhancing saltiness perception in the meat-reduced surimi gel by transglutaminase crosslinking: Sodium ion release, microstructural characteristics, and protein conformationPublication date: 1 February 2026Source: Food Chemistry, Volume 501Author(s): Tao Ye, Xing Chen, Qiang Li, Zhicheng Cai, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, Jianfeng Lu Fuente: Food Chemistry |
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Environmental sustainability of mono- and multi-material packaging for cured meat productsPublication date: 15 January 2026Source: Waste Management, Volume 210Author(s): Anna Mengozzi, Paula Quinteiro, Francesca Bot, Emma Chiavaro Fuente: Waste Management |
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Feeding the future: A comparison of drivers and barriers towards consumers' acceptance of plant-based protein, mycoprotein, cultured meat, and insect-based protein in SingaporePublication date: March 2026Source: Food Quality and Preference, Volume 137Author(s): May O. Lwin, Shelly Malik, Jack Yong Ho, Peter J. Schulz Fuente: Food Quality and Preference |
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Impact of bacterial cellulose nanofibril on mechanical integrity and essential oil release dynamics in electrospun gelatin/PVA films for duck meat packagingPublication date: 1 February 2026Source: Food Chemistry, Volume 501Author(s): Dev Raj Acharya, Pankaj Koirala, Siyu Liu, Jiaqi Luo, Bijie Wang, Dafaallah Albashir, Qihe Chen, Ying Shi Fuente: Food Chemistry |
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Increasing meatless options to decrease meat consumption - a quantitative analysis of the relationship between the percentage of meatless items offered on a specials menu and meatless purchasesPublication date: March 2026Source: Food Quality and Preference, Volume 137Author(s): Danielle Mary Edwards, Peter Ondish, Roni Neff Fuente: Food Quality and Preference |
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Insights into meat-microbiome interactions: from community assembly to meat spoilagePublication date: June 2026Source: Food Microbiology, Volume 136Author(s): Guangyu Wang, Yuxin Liu, Fang Ma, Weifen Qiu Fuente: Food Microbiology |
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Japanese consumers and meat distributors differ in ‘lean’ beef criteria and in value perception based on appearance of beef marblingPublication date: April 2026Source: Food Quality and Preference, Volume 138Author(s): Keisuke Sasaki, Genya Watanabe, Karin Akada, Shota Ishida, Masaya Komatsu, Michiyo Motoyama, Naoko Moriya, Shutaro... Fuente: Food Quality and Preference |
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Meat Industry 5.0 – a review of technological approaches and robotic systems in the meat processing industryPublication date: January 2026Source: Trends in Food Science & Technology, Volume 167Author(s): Chiara André-Zarna, Katharina Simmen, Karl Helge Albretsen, Per Berg, Eirik B. Njaastad Fuente: Trends in Food Science & Technology |
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Multi-omics analyses reveal the regulatory mechanisms of 25-hydroxycholecalciferol to improve meat quality in Pekin ducksPublication date: February 2026Source: Journal of Agriculture and Food Research, Volume 25Author(s): Lei Zhuang, Wei Zhou, Yongyan Jin, Yating Li, Kexin Gao, Shuaiqin Wang, Jindang Cao, Mingkai Wang,... Fuente: Journal of Agriculture and Food Research |
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Pasture grazing system improves meat quality via restructuring geese microbiota communityPublication date: February 2026Source: Journal of Agriculture and Food Research, Volume 25Author(s): Qasim Ali, Umar Farooq, Sen Ma, Boshuai Liu, Defeng Li, Xiaoyan Zhu, Zhichang Wang, Hao Sun, Yalei... Fuente: Journal of Agriculture and Food Research |
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Precision meat preservation via intelligent non-migratory antimicrobial packagingPublication date: January 2026Source: Trends in Food Science & Technology, Volume 167Author(s): Jingnan Zhang, Zahra Teymouri, Lanqi Zhou, Mengyue Zhou, Zijian Zhi, Célio Dias Santos-Júnior, Haizhou W... Fuente: Trends in Food Science & Technology |
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Soy by-product based medium: A cost-effective solution for meat-derived autochthonous starter Staphylococcus xylosus ACU-12 biomass productionPublication date: December 2025Source: Bioresource Technology Reports, Volume 32Author(s): Nadia Galante, Noelia Palavecino Prpich, Oscar Garro, Marcela Castro, María Elisa Cayré Fuente: Bioresource Technology Reports |
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The effect of information framing on consumer perception of cell-cultured meatPublication date: March 2026Source: Food Quality and Preference, Volume 137Author(s): K.V. To, C. Miller, R. Boyer, S. O'Keefe, J. Lahne Fuente: Food Quality and Preference |
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Toward sustainable livestock systems: Corn silage replacing imported hays modulates metabolism and improves meat quality in Hanwoo steersPublication date: February 2026Source: Journal of Agriculture and Food Research, Volume 25Author(s): Yanfen Li, Farhad Ahmadi, Lili Wang, Xaysana Panyavong, Lizhuang Wu, Kunjun Han, Jong Geun Kim Fuente: Journal of Agriculture and Food Research |
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Understanding the influence of gender, masculinity, and femininity on attitudes and behaviours around meat consumption: Comparison of measures to better inform policy actionPublication date: January 2026Source: Food Policy, Volume 138Author(s): Andrew Walton, Tim Taylor, Alberto Longo, Daniel Derbyshire Fuente: Food Policy |
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Unhealthy and unsustainable diet and syndemic: the role of ultra-processed foodsResumen La sindemia global es un tema que está ganando notoriedad en el mundo. La sindemia se entiende como la interacción entre la obesidad, la desnutrición y el cambio climático, es decir, sinergia... Fuente: Revista Chilena de Nutrición |
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pH-modulated assembly of meat protein by-products into Pickering stabilizers for high internal phase emulsions in clean-label condiment saucesPublication date: 30 January 2026Source: Food Chemistry, Volume 500Author(s): Nan Sun, Ruren Li, Mingying Du, Liangyan Rong, Guoliang Li Fuente: Food Chemistry |