Nanotechnology has become one of the most important topics since the beginning of the
twenty-first century in numerous fields including drug synthesis and delivery, environmental …

Background Everyday operations in the red meat industry generate large quantities of offal
and meat co-products. These traditionally are not valued as highly as prime cuts of meat …

The objective of this study was to evaluate the effect of ultrasound treatments with different
durations (15, 20, 25, 30, and 35 min) at a low static temperature (12° C) controlled by an …

Meat by‐products and co‐products, including poultry and fish wastes, represent a current
challenge for the food processing industry due to their harmful impact on the environment …

This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade
solution with or without the inclusion of oregano, rosemary and juniper essential oils on the …

Food sustainability has been a growing focus in an attempt to limit climate change; as a
result, the sustainable food market and an onset of social behaviors, such as shopping local …

The addition of phosphates to meat products improves the emulsifying and gelling
properties of meat proteins, in turn enhancing overall product quality. The current market …

In the ancient times, the Kazakhstan population were considered as nomadic people, where
a cult of all types of cattle breeding had a leading position. However, currently the …

BACKGROUND The application of Pickering emulsion stabilized by food‐derived particles is
of great interest in the food field, including meat processing. However, the creaming …

Innovation in the food industry comes in different forms: incremental, product or process,
social, and so on. To date no classification of innovation in this context exists. We believe …