Zobrazeno 1 - 10
of 163
pro vyhledávání: '"Mohammed GAGAOUA"'
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100194- (2024)
Proteomics is a key analytical method in meat research thanks to its potential in investigating the proteins at interplay in post-mortem muscles. This study aimed to characterize for the first time the differences in early post-mortem muscle proteome
Externí odkaz:
https://doaj.org/article/72853b3bf7aa4d6d8243cb725ae66e1b
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 237-253 (2024)
Muscle foods are perishable products that are subject to several contaminations such as microbial and/or chemical (lipid and protein oxidation) alterations, which result in their deterioration and quality loss. Several processing strategies are used
Externí odkaz:
https://doaj.org/article/2887c79408b34183b1084e3f08f8fc58
Autor:
Arun K. Das, Dipanwita Bhattacharya, Annada Das, Santanu Nath, Samiran Bandyopadhyay, Pramod Kumar Nanda, Mohammed Gagaoua
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-22 (2023)
Abstract The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic, mutagenic, teratogenic, and genotoxic to living beings. PAHs are generated in processed mea
Externí odkaz:
https://doaj.org/article/582f4282fa5247e6a16c0889def4735a
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100757- (2024)
In the literature, there is a paucity of methods and tools that allow the identification of biomarkers of authenticity to discriminate organic and non-organic chicken meat products. Shotgun proteomics is a powerful tool that allows the investigation
Externí odkaz:
https://doaj.org/article/ac45ac51093445d4a45fdaed40042b5d
Autor:
Olipriya Biswas, Palani Kandasamy, Pramod Kumar Nanda, Subhasish Biswas, José M. Lorenzo, Annada Das, Laura Alessandroni, Melisa Lamri, Arun K. Das, Mohammed Gagaoua
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-12 (2023)
Fish and fish products offer a wide variety of nutritional and health benefits, thanks to the desirable protein and quality. Nevertheless, their quality is prone to degradation due to microbial contamination, oxidation and enzymatic reactions during
Externí odkaz:
https://doaj.org/article/c2e443438e7548c49ae998009b175c8d
Autor:
Khireddine Ghougal, Amira Leila Dib, Nedjoua Lakhdara, Melisa Lamri, Sameh Baghezza, Abdennour Azizi, Rayane Merrad, Ahmed Zouikri, Daoud Cheraitia, Messaoud Trouni, Hichem Soualah, Elena Moreno, Elena Espigares, Mohammed Gagaoua
Publikováno v:
AIMS Agriculture and Food, Vol 6, Iss 3, Pp 768-785 (2021)
This study was conducted to investigate first the bacterial contamination by Enterobacteriaceae, fecal coliforms and the prevalence of Salmonella spp. and second to identify the main associated risk factors in Algerian farms, slaughterhouses and butc
Externí odkaz:
https://doaj.org/article/f8611011c9e54594ab5e449bb7c5a000
Autor:
Claudia Terlouw, Mohammed Gagaoua
Publikováno v:
Foods, Vol 12, Iss 6, p 1294 (2023)
Meat consumption has played an important role in human evolution [...]
Externí odkaz:
https://doaj.org/article/0da3274c16804644bce4a933c2d0eaf5
Autor:
Mirian Pateiro, Rubén Domínguez, Roberto Bermúdez, Paulo E.S. Munekata, Wangang Zhang, Mohammed Gagaoua, José M. Lorenzo
Publikováno v:
Current Research in Food Science, Vol 1, Iss , Pp 24-30 (2019)
The effectiveness of active packaging systems with green tea extract and oregano essential oil was checked for their use in sliced cooked ham. Three packaging systems were evaluated: i) control group without active film, ii) ATGT packed with active f
Externí odkaz:
https://doaj.org/article/346453462f6b405bab10307152e72434
Publikováno v:
INRAE Productions Animales, Vol 34, Iss 3 (2021)
Cette synthèse s’intéresse à l’apport de l’analyse protéomique et à la découverte de biomarqueurs pour mieux comprendre les mécanismes sous-jacents à la variabilité et la stabilité de la couleur de la viande bovine. L’analyse intég
Externí odkaz:
https://doaj.org/article/060904b3078f47049a368c6dae14b369
Autor:
Welder Baldassini, Mohammed Gagaoua, Bismarck Santiago, Leone Rocha, Juliana Torrecilhas, Rodrigo Torres, Rogério Curi, Otávio Machado Neto, Pedro Padilha, Felipe Santos, Dante Pazzanese Lanna, Luis Artur Chardulo
Publikováno v:
Foods, Vol 11, Iss 20, p 3233 (2022)
Wet distiller grains (WDG) are a corn by-product rich in protein and fiber that can be used in feedlot diets. This study evaluated F1 Angus-Nellore bulls fed on a control diet vs. WDG (n = 25/treatment). After a period of 129 days on these feeds, the
Externí odkaz:
https://doaj.org/article/c0b55c990f3148cb9555032081c3f7fb