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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An interesting Caseseries of Actinomycosis:An imposter in many chronic infectious diseases from a tertiary care hospital, New Delhi,IndiaIndian J Med Microbiol. 2026 Jun 20:101173. doi: 10.1016/j.ijmmb.2026.101173. Online ahead of print.ABSTRACTActinomycosis is a rare chronic infection caused by Actinomyces spp. affecting skin and muco... Fuente: PubMed "meat" |
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Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable IngredientsJ Food Sci. 2026 Jun;91(6):e71217. doi: 10.1111/1750-3841.71217.ABSTRACTThis study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant-based ingredients (risott... Fuente: PubMed "meat" |
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Modulating Host Lipid Metabolism via Gut Microbiota: Therapeutic Potential of Plant-Derived CompoundsPhytother Res. 2026 Jun 19. doi: 10.1002/ptr.70402. Online ahead of print.ABSTRACTLipid metabolic imbalance is a major contributor to metabolic disorders in humans and livestock, creating an urgent ne... Fuente: PubMed "meat" |
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Rethinking protein choices: the association between the isocaloric substitution of dietary protein sources and dietary acid load in hemodialysis patients: a cross-sectional studyBMC Nutr. 2026 Jun 20. doi: 10.1186/s40795-026-01405-1. Online ahead of print.ABSTRACTBACKGROUND: Hemodialysis (HD) patients experience high morbidity due to metabolic acidosis and malnutrition. Dieta... Fuente: PubMed "meat" |
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Ten-Year Surveillance of Listeria monocytogenes in Ready-to-Eat Meat Products in Montenegro: Prevalence, Non-Compliance, and Risk PatternsJ Food Prot. 2026 Jun 20:100842. doi: 10.1016/j.jfp.2026.100842. Online ahead of print.ABSTRACTListeria monocytogenes is a major foodborne pathogen of concern in ready-to-eat (RTE) meat products. This... Fuente: PubMed "meat" |
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Assessing hydrochar wash-water toxicity: screening strategies for reducing toxicity from food waste-derived hydrocharsWaste Manag. 2026 Jun 19;222:115672. doi: 10.1016/j.wasman.2026.115672. Online ahead of print.ABSTRACTHydrothermal carbonization (HTC) offers a promising pathway for valorizing food waste into hydroch... Fuente: PubMed "meat" |
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Association between dietary patterns and metabolic syndrome and its components in quilombola women: A population-based cross-sectional study in Alagoas, Northeast BrazilBMC Nutr. 2026 Jun 19. doi: 10.1186/s40795-026-01402-4. Online ahead of print.ABSTRACTBACKGROUND: Investigation of dietary patterns provides an integrative model for examining the role of diet in chro... Fuente: PubMed "meat" |
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Effect of dietary phosphorus and calcium depletion-repletion on pig performance and bone qualityAnimal. 2026 May 29;20(7):101865. doi: 10.1016/j.animal.2026.101865. Online ahead of print.ABSTRACTFeeding strategies such as P and Ca depletion and repletion have been proposed to reduce the use of p... Fuente: PubMed "meat" |
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Feasibility of rearing broilers in open-sided houses for extended periods: impacts of feed withdrawal approaches on growth, carcass traits, and meat quality metricsPoult Sci. 2026 Jun 1;105(9):107211. doi: 10.1016/j.psj.2026.107211. Online ahead of print.ABSTRACTThe present study evaluated the feasibility of rearing fast-growing broiler chickens in an open-sided... Fuente: PubMed "meat" |
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Metabolome-based genome-wide association study reveals PANK2 and EEF1A2 as major genetic regulators of key volatile compounds in Gaoyou duck breast meatPoult Sci. 2026 May 15;105(9):107140. doi: 10.1016/j.psj.2026.107140. Online ahead of print.ABSTRACTThe Gaoyou duck, a premium indigenous Chinese breed, is renowned for its unique flavor profile. Howe... Fuente: PubMed "meat" |
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Multi-omics insights into isovaleric acid effects on broiler performance, physiological health, and meat qualityNPJ Biofilms Microbiomes. 2026 Jun 16. doi: 10.1038/s41522-026-01053-0. Online ahead of print.ABSTRACTIsovaleric acid (IVA) has been shown to benefit gut health, but its effects on broiler meat qualit... Fuente: PubMed "meat" |
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Nutritional status and quality of life of older persons on Social Assistance Grant for Empowerment (SAGE) in Kampala City, Central UgandaBMC Public Health. 2026 Jun 19. doi: 10.1186/s12889-026-28226-y. Online ahead of print.ABSTRACTBACKGROUND: Population ageing is a growing public health concern. Despite the Ugandan Government's effort... Fuente: PubMed "meat" |
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Prevalence and spatial distribution of highly processed food in a population-based study and associations with socioeconomic and health factorsClin Nutr ESPEN. 2026 Jun 19:103420. doi: 10.1016/j.clnesp.2026.103420. Online ahead of print.ABSTRACTBACKGROUND & AIMS: Highly processed food (HPF) intake contributes to negative health outcomes, yet... Fuente: PubMed "meat" |
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Structural Indices of Bapedi Sheep Reared Under Extensive Management Systems in Limpopo Province, South AfricaVet Med Sci. 2026 Jul;12(4):e71040. doi: 10.1002/vms3.71040.ABSTRACTBACKGROUND: Function and type of the animal are regarded as superior measures of the adequacy of an animal compared to body weight.O... Fuente: PubMed "meat" |
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Sustainable diets and long-term cardiovascular disease outcomes; insights from the 20-year follow-up ATTICA study (2002-2022)Eur J Nutr. 2026 Jun 19;65(5):169. doi: 10.1007/s00394-026-04022-7.ABSTRACTPURPOSE: To identify habitual dietary patterns within a Mediterranean population-based cohort, examine their associations wit... Fuente: PubMed "meat" |
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Edible packaging based on Spirulina platensis: advances and challenges in meat and fish preservationObjective Methods Results Conclusion Fuente: Food Bioactives |
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Foods, Vol. 15, Pages 1962: Proteomic and Metabolomic Analysis Reveals Candidate Biomarkers and Meat Quality Differences in Divergent Climatically Adapted Sheep BreedsFoods, Vol. 15, Pages 1962: Proteomic and Metabolomic Analysis Reveals Candidate Biomarkers and Meat Quality Differences in Divergent Climatically Adapted Sheep Breeds Foods doi: 10.3390/foods1511196... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1964: Effects of Composite Starter Cultures on Microbial Succession, Quality Characteristics and Flavor Profile of Air-Dried MuttonFoods, Vol. 15, Pages 1964: Effects of Composite Starter Cultures on Microbial Succession, Quality Characteristics and Flavor Profile of Air-Dried Mutton Foods doi: 10.3390/foods15111964 Authors:... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1966: The Nutritional Quality of Broiler Meat Through Dietary Inclusion of Food-Waste–Derived Full-Fat Black Soldier Fly LarvaeFoods, Vol. 15, Pages 1966: The Nutritional Quality of Broiler Meat Through Dietary Inclusion of Food-Waste–Derived Full-Fat Black Soldier Fly Larvae Foods doi: 10.3390/foods15111966 Authors:... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1971: Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and TextureFoods, Vol. 15, Pages 1971: Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture Foods doi: 10.3390/f... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1976: Non-Destructive Prediction of NaCl Content in Pork During Ultrasound-Assisted Marination: Multiphysics Simulation and Electrical Impedance SpectroscopyFoods, Vol. 15, Pages 1976: Non-Destructive Prediction of NaCl Content in Pork During Ultrasound-Assisted Marination: Multiphysics Simulation and Electrical Impedance Spectroscopy Foods doi: 10.3390/... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1978: Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and Lactobacillus plantarum SJ-4: Based on Microbial Community and Metabolomic AnalysesFoods, Vol. 15, Pages 1978: Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and Lactobacillus plantarum SJ-4: Based on Microbial Community and Metabolomi... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1946: Food and Medicine Homology Substances as Potential Modulators of the Gut–Muscle Axis in Animal Meat Quality: A ReviewFoods, Vol. 15, Pages 1946: Food and Medicine Homology Substances as Potential Modulators of the Gut–Muscle Axis in Animal Meat Quality: A Review Foods doi: 10.3390/foods15111946 Authors: Zi... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1949: Quantifying the Relationship Between Key Potential Environmental and Nutritional Health Benefits of Plant-Based Meat Alternatives and Their Price Premiums Compared to BeefFoods, Vol. 15, Pages 1949: Quantifying the Relationship Between Key Potential Environmental and Nutritional Health Benefits of Plant-Based Meat Alternatives and Their Price Premiums Compared to Beef... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1952: Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni ProductsFoods, Vol. 15, Pages 1952: Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni Products Foods doi: 10.3390/foods15111... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1929: Modified Rice Bran Dietary Fiber-Based Pre-Emulsion as a Fat Replacer: Modulating Physicochemical and Sensory Properties of Emulsified Meat GelsFoods, Vol. 15, Pages 1929: Modified Rice Bran Dietary Fiber-Based Pre-Emulsion as a Fat Replacer: Modulating Physicochemical and Sensory Properties of Emulsified Meat Gels Foods doi: 10.3390/foods15... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1911: Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed CakeFoods, Vol. 15, Pages 1911: Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake Foods doi: 10.3390/foods15111911 Authors: Tatiana D... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1889: Effect of Different Antioxidants on the Quality of Smoked and Air-Dried Top Mouth CulterFoods, Vol. 15, Pages 1889: Effect of Different Antioxidants on the Quality of Smoked and Air-Dried Top Mouth Culter Foods doi: 10.3390/foods15111889 Authors: Yujie Lei Xiaomei Gao Wei Yu Yu... Fuente: Foods - Revista científica (MDPI) |
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Microorganisms, Vol. 14, Pages 1195: Antimicrobial Resistance and Biofilm Formation in Coagulase-Negative Staphylococcus and Mammaliicoccus spp. from Poultry Meat in SpainMicroorganisms, Vol. 14, Pages 1195: Antimicrobial Resistance and Biofilm Formation in Coagulase-Negative Staphylococcus and Mammaliicoccus spp. from Poultry Meat in Spain Microorganisms doi: 10.3390... Fuente: Microorganisms - Revista científica (MDPI) |
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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 comparative choice experiment on naming effects for cellular agriculture meat productsPublication date: November 2026Source: Food Quality and Preference, Volume 145Author(s): Katherine Fuller, Caroline Andrews, Larissa Drescher, Jutta Roosen, Shijun Gao, David L. Kaplan, Sean B. Cash Fuente: Food Quality and Preference |
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Apigenin as a media supplement to promote muscle satellite cell differentiation for cultured meat production: an in silico and in vitro studyPublication date: July 2026Source: Journal of Functional Foods, Volume 142Author(s): Eun Ju Lee, Syed Sayeed Ahmad, Shahid Parwez, Puneet Kumar Singh, Jeong Ho Lim, Jihoe Kim, Sun Jin Hur, Inho Choi Fuente: Journal of Functional Foods |
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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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Chicken meat protein hydrolysate as a functional food ingredient: Antioxidant and dual-targeting neuroprotection against Alzheimer's disease via anti-amyloidogenic and anti-inflammatory pathwaysPublication date: August 2026Source: Journal of Functional Foods, Volume 143Author(s): Papungkorn Sangsawad, Jirawat Yongsawatdigul, Supreeya Panlamjeak, Phanthipha Laosam, Mahmoud Rouabhia, Kitipong... Fuente: Journal of Functional Foods |
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Curcumin-loaded Pickering emulsion stabilized by Spanish mackerel meat-hyaluronic acid and its application in SpamPublication date: August 2026Source: International Journal of Biological Macromolecules, Volume 372Author(s): Feng Wang, Haopeng Su, Yemeng Shen, Qing Lv, Min Wang, Ruojing Liu, Mingqian Tan, Shasha C... Fuente: International Journal of Biological Macromolecules |
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Development of intelligent and active bioresource-derived polymeric films incorporated with anthocyanins and carbon dots from dried Bengal currant for real-time freshness assessment of shark meatPublication date: September 2026Source: Bioresource Technology Reports, Volume 35Author(s): Muralidharan Nagarajan, Soottawat Benjakul, Elavarasan Govindhasami, Gokulprasanth Murugan, Jun Tae Kim, Jon... Fuente: Bioresource Technology Reports |
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Effect of glycation on soy protein isolate and its application as a fat substitute in plant-based meat pattiesPublication date: 1 September 2026Source: Food Chemistry, Volume 522Author(s): Guangyao Yuan, Jialong Shen, Gaoge Meng, Wenming Cui, Xiaopeng Wang, Qiuhui Zhang Fuente: Food Chemistry |
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Energy assessment of gasification and integrated anaerobic digestion–hydrothermal carbonization for meat trimming residues valorizationPublication date: October 2026Source: Bioresource Technology, Volume 458Author(s): Antonio Conversano, Davide Sogni, Daniele Di Bona Fuente: Bioresource Technology |
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Fabrication of meat-mimicking emulsion gels using oligochitosan-decorated hemoglobin and gelatin as a fat replacerPublication date: 1 October 2026Source: Food Research International, Volume 241Author(s): Chengpeng Cheng, Shaobo Li, Li Chen, Xueyan Yun, Jiangying Yu, Christophe Blecker, Dequan Zhang Fuente: Food Research International |
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Feedlot diets improve yak meat quality by altering rumen microbiota and metabolic pathwaysPublication date: July 2026Source: Journal of Agriculture and Food Research, Volume 29Author(s): Xixi Yao, Tahmina Kausar, Wei Wang, Chengti Xu, Haodong Liu, Anum Ali Ahmad, Metha Wanapat, Rabia Tahir... Fuente: Journal of Agriculture and Food Research |
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From pharmaceutical paradigms to scalable production: Re-engineering growth factor production for cultivated meatPublication date: August 2026Source: Trends in Food Science & Technology, Volume 174Author(s): Jiaqi Mi, Sindhujaa Vajravel, Jialin Huang, Nguyen Hanh Dao, Jiahao Cao, Kaige Chen, Dan Zhang, Weibiao Z... Fuente: Trends in Food Science & Technology |
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From target identification to intervention: Tackling microbial contamination challenges in cultivated meat production using antimicrobial peptidesPublication date: December 2026Source: Food Microbiology, Volume 140Author(s): Zejia Lin, Yuan Guo, Dini Deng, Xianzhe Li, Emma Y.H. Koay, Mario P.S. Chin, Carrie K.Y. Chan, Dan Li Fuente: Food Microbiology |
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Inactivation mechanisms of cold plasma on Bacillus cereus biofilms and its application in simulated meat processing environmentsPublication date: October 2026Source: Food Microbiology, Volume 139Author(s): Xiaolan Wu, Shaoqi Wang, Hongtu Zhao, Zuoshan Feng, Huhu Wang, Yana Liu Fuente: Food Microbiology |
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Long-lasting antimicrobial pea protein-konjac glucomannan-silica aerogel for active food packaging: Enhanced EGCG delivery and preservation of chilled meatPublication date: 1 September 2026Source: Food Chemistry, Volume 522Author(s): Chen Yang, Lingjun Fu, Yihong Hou, Aitong Li, Yening Qiao, Guoqiang Xia, Lina Wang, Jianming Wang Fuente: Food Chemistry |
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Monitoring the spoilage of plant-based meat alternatives during cold storage: Chemical and microbial degradationsPublication date: July 2026Source: Journal of Agriculture and Food Research, Volume 29Author(s): Yue Deng, Jiatao Hu, Junzhe Chen, Haoze Ren, Xiaoyu Luo Fuente: Journal of Agriculture and Food Research |
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Next-generation fresh livestock meat supply chains driven by industry 5.0: Towards the integration of ultra-long shelf life and intelligent quality perceptionPublication date: August 2026Source: Trends in Food Science & Technology, Volume 174Author(s): Ying Mao, Min Zhang, Chung Lim Law, Luming Rui Fuente: Trends in Food Science & Technology |
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Nudging plant-based meat alternatives' selection: an online shopping experimentPublication date: October 2026Source: Food Quality and Preference, Volume 144Author(s): Antonio Paparella, Alessia Lombardi, Giuseppe Campanile, Luigi Cembalo, Riccardo Vecchio Fuente: Food Quality and Preference |
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Optimization of a capsid integrity RT-qPCR method to quantify thermally inactivated hepatitis E virus in suspensions and in deli meat samplesPublication date: Available online 9 June 2026Source: Food MicrobiologyAuthor(s): Audrey Fraisse, Marie Pellerin, Carole Feurer, Jean-Luc Martin, Virginie Doceul, Sylvie Perelle, Nicole Pavio, Sandra... Fuente: Food Microbiology |
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Plate size vs. information provision: results of two interventions to reduce food waste and meat ordering in university canteensPublication date: October 2026Source: Food Quality and Preference, Volume 144Author(s): Yanyun Yan, Chloe Yun Yi Tan, Chia-Chen Chang, Xiaotong Cai, Peng Tian, Fengqi Zhang, Cong Xia, Dehuan Li, L. Ro... Fuente: Food Quality and Preference |
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Reshaping myofibrillar proteins of meats and meat products with pulsed electric field: Structure, function, and application mechanismsPublication date: September 2026Source: Trends in Food Science & Technology, Volume 175Author(s): Han Peng, Ying Wang, Jiamin Shen, Changyu Zhou, Jinxuan Cao, Daodong Pan, Hao Zhang, Qiang Xia Fuente: Trends in Food Science & Technology |
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Transforming social media sentiment analysis with generative large language models: A case study from the cultured meat debatePublication date: Available online 10 May 2026Source: Food Quality and PreferenceAuthor(s): Tianli Chen, Leona Yi-Fan Su, Yee Man Margaret Ng, Matthew J. Stasiewicz, Yi-Cheng Wang Fuente: Food Quality and Preference |
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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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Unpacking juiciness in plant-based meat alternatives: a temporal sensory investigation of texture during masticationPublication date: October 2026Source: Food Quality and Preference, Volume 144Author(s): Christina J. Birke Rune, Arlete Maria Lima Marques, Mathias Porsmose Clausen, Davide Giacalone Fuente: Food Quality and Preference |