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Article
Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging
Lipid oxidation and microbial proliferations were studied in pork loaves prepared with incorporation of blood and liver protein hydrolysates stored in aerobic and MAP packaging for 28 and 42 days at 4 ± 1 ºC. ...
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Article
Antimicrobial and Antioxidant Potential of Papain Liver Hydrolysate in Meat Emulsion Model at Chilling Storage Under Aerobic Packaging Condition
Meat byproduct is rich source protein for hydrolysis. Pork liver is low value byproduct obtained from meat industry. Therefore, utilization of low value slaughterhouse byproduct enhances the income of meat ind...
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Chapter
Development, Prospects, and Challenges of Meat Analogs with Plant-Based Alternatives
Meat analogs are food products prepared from non-animal origin proteins and have typical meaty texture, flavor, and appearance. Meat analogs present a more sustainable method of production as compared to tradi...
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Article
Is Revision Bankart Repair with Remplissage a Viable Option for Failed Bankart Repair in Non-contact Sports Person Aiming to Return to Sports?
Failure of a well-executed Bankart repair in non-contact athletes is difficult to predict and its management is a lesser investigated area with uncertain outcome in terms of return to sports (RTS). This study ...
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Article
Chevon Meat Storage Stability Infused with Response Surface Methodology Optimized Origanum vulgare Leaf Extracts
The present study was planned to optimize the extraction protocol to obtain the antioxidant-rich bioactive extracts from Origanum vulgare leaves. Box–Behnken design (BBD) was used with three different variables, ...
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Chapter
Plant Phenolics as Natural Preservatives in Food System
There is an increasing trend of using of natural compounds, such as plant phenolics, for their preservative effect in food due to food safety, nutritive and possible therapeutic effects. Flavonoids, small mole...
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Article
Antioxidant and Antimicrobial Efficacy of Peptidic Hydrolysate Obtained from Porcine Blood
Aim of present research was to explore changes in pH, degree of hydrolysis (DH) antioxidant [2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 2,2′-diphenyl-1-picrylhydrazyl (DPPH), ferric reducin...
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Article
Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system
The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from Carica papaya L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different...
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Chapter
Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials
The quality of fresh and processed meat products deteriorates due to the oxidation of lipids and growth of microorganisms during processing and storage conditions. The oxidation of lipids alters the nutritiona...
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Reference Work Entry In depth
Development of Dietary Fiber-Rich Meat Products: Technological Advancements and Functional Significance
As a source of proteins having high biological value, essential nutrients like minerals, vitamins, and surfeit of bioactive compounds, meat is considered as an ideal food for masses. With the advancement of te...
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Article
Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)
Present study was conducted to evaluate the anti-oxidant and anti-microbial efficiency of porcine blood hydrolysate (PBH) in refrigerated pork batter. PBH produced by alcalase was included into pork batter at ...
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Article
Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology
Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box–Behnken Design with three independent variabl...
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Article
Emerging Trends in Product Bundling: Investigating Consumer Choice and Firm Behavior
Bundling is the practice of selling two or more products together, often at a discounted price. In this article, we extend the concept of bundling to a wide variety of choice settings. We argue that bundle cho...
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Living Reference Work Entry In depth
Development of Dietary Fiber-Rich Meat Products: Technological Advancements and Functional Significance
As a source of proteins having high biological value, essential nutrients like minerals, vitamins, and surfeit of bioactive compounds, meat is considered as an ideal food for masses. With the advancement of te...
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Article
Quality Attributes of Functional, Fiber-Enriched Pork Loaves
The aim of the present study was to optimize processing strategies for development of functional pork product with enhanced fiber content. Four different levels of inulin powder (0-control, 1-T1, 2-T2, and 3 %...
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Article
Enzymatic hydrolysis of camel milk casein and its antioxidant properties
The aim of this work was to investigate the enzymatic hydrolysis of whole casein from camel milk with proteolytic enzymes, viz. alcalase, α-chymotrypsin and papain, and to assess the antioxidant activity of hy...
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Article
Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage
The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiolog...
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Article
Novel trends in development of dietary fiber rich meat products—a critical review
Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in re...
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Article
Prevention of Iron Deficiency Anemia (IDA): How Far Have We Reached?
Anemia is a global problem of immense public health significance. Iron deficiency anemia is the most common nutritional disorder seen all over the world, more in the develo** countries, particularly, affecti...
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Article
Models of Multi-Category Choice Behavior
Given the advent of basket-level purchasing data of households, choice modelers are actively engaged in the development of statistical and econometric models of multi-category choice behavior of households. Th...
