Artículos
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Beef Patties Elaborated with Natural Antioxidants Derived from Encapsulated Kiwi Peel ExtractsTraditional beef patty recipes often incorporate synthetic additives in their formulation, which are attributed to long-term harmful effects on health. Therefore, plant-derived compounds are being inv... Fuente: Food Bioactives |
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Aqueous Plantago lanceolata Extract for Refrigerated Chicken Meat Preservation: Direct versus Active Film IncorporationGraphical Abstract Fuente: Food Bioactives |
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A lightweight spectral qualitative analysis method based on Res-InceptionSpectrochim Acta A Mol Biomol Spectrosc. 2026 Sep 17;366:128811. doi: 10.1016/j.saa.2026.128811. Online ahead of print.ABSTRACTInfrared spectroscopy is widely used for qualitative classification tasks... Fuente: PubMed "meat" |
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A mitochondrial DNA metabarcoding system based on tNGS enables multiplex identification of vertebrate species in samples containing degraded and mixed DNAInt J Legal Med. 2026 Sep 24. doi: 10.1007/s00414-026-04024-4. Online ahead of print.ABSTRACTNext-generation sequencing (NGS) has facilitated the widespread use of DNA metabarcoding in fields such as... Fuente: PubMed "meat" |
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Analysis of 113 Mycotoxins and Plant Toxins in Wheat, Soy and Pea Protein Concentrates from the German Market Reveals, i.a., a High Prevalence of Alterperylenol in Wheat GlutenToxins (Basel). 2026 Sep 2;18(9):377. doi: 10.3390/toxins18090377.ABSTRACTWheat, soy and pea protein isolates used for the production of plant-based meat alternatives were analyzed for 87 mycotoxins a... Fuente: PubMed "meat" |
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Associations between diet quality and adult acne: A cross sectional study in the UK BiobankJ Eur Acad Dermatol Venereol. 2026 Sep 24. doi: 10.1111/jdv.70747. Online ahead of print.ABSTRACTBACKGROUND: Diet has been implicated in acne pathogenesis, but evidence in adults remains limited, part... Fuente: PubMed "meat" |
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Dietary zinc oxide nanoparticles alter tissue-specific shifts in fatty acid and amino acid profiles but do not affect meat quality or targeted rumen bacteria in Haemonchus contortus-infected lambsFood Chem. 2026 Sep 23;530:151233. doi: 10.1016/j.foodchem.2026.151233. Online ahead of print.ABSTRACTThis study evaluated the effects of dietary zinc oxide nanoparticles (ZnONPs; 99 mg/kg concentrate... Fuente: PubMed "meat" |
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Disparities in Cancer Incidence by Sex and Associated Lifestyle Factors and Health ConditionsJAMA Oncol. 2026 Sep 24. doi: 10.1001/jamaoncol.2026.3747. Online ahead of print.ABSTRACTIMPORTANCE: Cancer risk is higher in males than females globally. Whether this sex disparity reflects a biologi... Fuente: PubMed "meat" |
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From bioactive chemistry to packaging function: a structure-interaction-release framework for sustainable food packagingFood Chem. 2026 Sep 21;530:151189. doi: 10.1016/j.foodchem.2026.151189. Online ahead of print.ABSTRACTBioactive materials offer a promising route to sustainable food packaging with antimicrobial, anti... Fuente: PubMed "meat" |
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Growth Phase-Related DNA Methylation and Localized DNA Fragment Density Variation in Escherichia coli and Lactobacillus acidophilus GenomesEpigenomes. 2026 Sep 11;10(3):57. doi: 10.3390/epigenomes10030057.ABSTRACTBackground/Objectives: Bacterial DNA methylation is a reversible genetic modification affecting gene regulation without signif... Fuente: PubMed "meat" |
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Lifestyle Factors Associated With Colorectal Adenomas: Results From a Vietnamese Case-Control StudyInt J Cancer. 2026 Sep 24. doi: 10.1002/ijc.70751. Online ahead of print.ABSTRACTAlthough colorectal cancer (CRC) is the fourth most common cancer in Vietnam, evidence on lifestyle factors associated... Fuente: PubMed "meat" |
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Mechanistic insights into quality and flavor enhancement of sour meat by ultrasound-assisted frying: the role of oxidative and Maillard reactionsUltrason Sonochem. 2026 Sep 22;133:108072. doi: 10.1016/j.ultsonch.2026.108072. Online ahead of print.ABSTRACTThis study investigated the effects of ultrasound-assisted frying (UAF) on the quality and... Fuente: PubMed "meat" |
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Optimization and Intra-Laboratory Validation of the Neuro-2a Assay for Tetrodotoxin Detection in MusselsMar Drugs. 2026 Sep 8;24(9):314. doi: 10.3390/md24090314.ABSTRACTTetrodotoxin (TTX) is a potent marine neurotoxin responsible for severe seafood poisoning in humans, characterized by neurological symp... Fuente: PubMed "meat" |
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Polyphenol-Enriched Black Soldier Fly Larvae (Hermetia illucens) Meal Improves Lipid Quality and Delays Oxidative Deterioration of Refrigerated Broiler Breast MeatInsects. 2026 Sep 16;17(9):961. doi: 10.3390/insects17090961.ABSTRACTThis study investigated whether black soldier fly larvae meal (BSFL; Hermetia illucens L.) produced on polyphenol-rich agro-industr... Fuente: PubMed "meat" |
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Protease-dependent effects of salmon milt hydrolysates on protein-network characteristics in fermented pork sausages: Balancing water retention and texture formationFood Chem. 2026 Sep 17;530:151216. doi: 10.1016/j.foodchem.2026.151216. Online ahead of print.ABSTRACTArginine-rich salmon milt hydrolysates can enhance water retention in fermented meat, but whether... Fuente: PubMed "meat" |
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Rapid Bacterial Detection on Surfaces by Field-Deployable Respirometric Sensor SachetsBiosensors (Basel). 2026 Sep 8;16(9):503. doi: 10.3390/bios16090503.ABSTRACTMonitoring bacterial contamination on surfaces is critical for hygiene and safety assurance in food, healthcare, and pharmac... Fuente: PubMed "meat" |
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Rumen-Protected Betaine Improves Meat Quality in Tibetan Sheep by Influencing Intramuscular Fat Deposition, Antioxidant Capacity, and Fatty Acid CompositionMetabolites. 2026 Sep 4;16(9):650. doi: 10.3390/metabo16090650.ABSTRACTBACKGROUND: Intramuscular fat (IMF) is a key determinant of meat sensory quality, but the effects of rumen-protected betaine (RPB... Fuente: PubMed "meat" |
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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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Beyond fibrous alignment: Cross-scale assembly and mesoscopic continuity of edible mushroom proteins and mycelial materials in meat analoguesPublication date: November 2026Source: Trends in Food Science & Technology, Volume 177Author(s): Ge Wang, Zhi Cheng, Yuxin Chen, Bo Yu, Qiping Zhan, Xiao Chen, Liyan Zhao Fuente: Trends in Food Science & Technology |
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Caracterización química e instrumental de la carne de pollo minoristaCaracterización química e instrumental de la carne de pollo minorista Fuente: Tesis Ciencias Agrarias |
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Cereulide on adjacent meat: toxin transfer or de novo production?Publication date: January 2027Source: Food Microbiology, Volume 141Author(s): Junyang Li, Xin Zhang Fuente: Food Microbiology |
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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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Dietary chlorogenic acid is associated with improved breast meat quality and altered postmortem energy-metabolism indicators in high-density broilersPublication date: October 2026Source: Journal of Agriculture and Food Research, Volume 31Author(s): Yi Zhang, Dongying Bai, Keyuan Lei, Chengjie Zhang, Ziyue Zhao, Wenrui Zhen, Fangshen Guo, Yushu Zha... Fuente: Journal of Agriculture and Food Research |
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European Alpine yak meat: Nutritional assessment and structural-functional characterization of myoglobin, with emphasis on the inhibitory effect of carnosine on the pseudoperoxidase activityPublication date: 15 November 2026Source: Food Chemistry, Volume 529Author(s): Sara Ragucci, Nicola Landi, Laura Alberico, Rosita Russo, Monica Rienzo, Nicola Giarretta, Michele Saviano, Angela Chambe... Fuente: Food Chemistry |
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High-performance PVA composite films reinforced with MoS2-Ag-NCQD nanohybrids for enhanced oxygen barrier, UV shielding, and sustainable meat preservationPublication date: 15 November 2026Source: Food Chemistry, Volume 529Author(s): Jamilur R. Ansari, Hojun Shin, Jongchul Seo Fuente: Food Chemistry |
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Hydrolyzed chicken meat extract and its bioactive cyclopeptides attenuate cellular senescence in HT-22 neurons via promoting autophagy through the SIRT1/AMPK/mTOR pathwayPublication date: October 2026Source: Journal of Functional Foods, Volume 145Author(s): Yifan Zheng, Kunying Ding, Haojie Jin, Zhaorong Wang, Liujie Zheng, Zhengwei Fu, Yinhua Ni Fuente: Journal of Functional Foods |
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Machine learning combined with HS-GC-IMS and HS-SPME-GC–MS volatile fingerprinting for rapid discrimination of Listeria monocytogenes and Cronobacter sakazakii in contaminated chicken meatPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 3Author(s): Yajing Guo, Leijie Wang, Lina Zhou, Xiaoyu Mu, Jiayi Zhang, Wei Cao, Yin Wang Fuente: Food Research International |
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Molecular detection and viability assessment of Toxoplasma gondii in retail dry-cured meat products in the Republic of KoreaPublication date: January 2027Source: Food Microbiology, Volume 141Author(s): Taehee Chang, Hyejoo Shin, Sooji Hong, Jong-Yil Chai, Kyung-Duk Min, Bong-Kwang Jung Fuente: Food Microbiology |
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Mycotoxins and plant alkaloids in plant-based protein foods and meat alternatives: Occurrence, exposure and risk assessmentPublication date: 30 November 2026Source: Food Chemistry, Volume 530Author(s): Nela Prusova, Tereza Dolezalova, Zbynek Dzuman, Ema Vitova, Jingwen Han, Jana Hajslova, Milena Stranska Fuente: Food Chemistry |
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Quorum sensing in meat spoilage: From ecological selection to community-level amplificationPublication date: November 2026Source: Trends in Food Science & Technology, Volume 177Author(s): Guangfu Zhang, Yuhong Lin, Jinpeng Wang, Yuemei Zhang, Wendi Teng, Shuai Zhuang, Ying Wang, Jinxuan Cao Fuente: Trends in Food Science & Technology |
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Reframing nitrite reduction in cured cooked meat products: From ingredient substitution to color-system engineeringPublication date: December 2026Source: Trends in Food Science & Technology, Volume 178Author(s): Hongfeng Zhan, Yingming Xiang, Kaibo Deng, Guohua Hou, Song Miao, Longtao Zhang Fuente: Trends in Food Science & Technology |
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Salt perception programming for salt reduction in meat products: Integrating salt-release kinetics, oral processing, multisensory perception, and meat product formulationPublication date: December 2026Source: Trends in Food Science & Technology, Volume 178Author(s): Xiaohai Ma, Qiuye Wang, You Ge, Qian Li, Duoting He, Shuang Bai, Yuan Liu Fuente: Trends in Food Science & Technology |
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Sensory and volatile profile modulation by plant-derived extracts in fresh meat products: bridging the gap between oxidative stability and consumer acceptancePublication date: November 2026Source: Trends in Food Science & Technology, Volume 177Author(s): Nathália Letícia Hernandez Brito, Jhony Silva Ramos, Thais Aparecida Santos, Karina Pinheiro Martins, G... Fuente: Trends in Food Science & Technology |
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Simplex-centroid design reveals starch blend combine governing oil migration and sensory flavour of fried batter-coated meat stripsPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 3Author(s): Mingcheng Zhang, Miao Feng, Fengxia Zheng, Haibo Shen, Dengyong Liu Fuente: Food Research International |
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Targeted inactivation of specific spoilage bacteria in prepared meat products by Zn-MOF@g-C₃N₄ photocatalyst through energy metabolism disruptionPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 3Author(s): Jianfang Cao, Sensheng Lv, Luyao Ren, Pengfei Du, Yanli Ma, Peng Hu, Weiting Wang, Yanwei Mao Fuente: Food Research International |
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The role of pigs and slaughterhouses in the transmission of Listeria monocytogenes into the meat processing chainPublication date: March 2027Source: Food Microbiology, Volume 142Author(s): Damien Ernst, Ariane Pietzka, Anna Caroline Pontel de Almeida, Andreas Zaiser, Lukas Schwarz, Kathrin Rychli Fuente: Food Microbiology |
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Thymol-driven remodeling of rumen fibrolytic microbiota and muscle metabolism improves lamb meat qualityPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 3Author(s): Xindong Cheng, Xia Du, Mengyu Feng, Yanping Liang, Yanjun Wang, Cuiping Guo, Jiwei Wang, Chongyue Zho... Fuente: Food Research International |
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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 |