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Mycotoxin Exposure and Related Diseases

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ISBN: 9783039287048 / 9783039287055 Year: Pages: 222 DOI: 10.3390/books978-3-03928-705-5 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Social Sciences --- Sociology
Added to DOAB on : 2020-06-09 16:38:57
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Abstract

Mycotoxins are considered the most frequently occurring natural contaminants in human and animal diets. Considering their potential toxic and carcinogenic effects, mycotoxin exposure assessment has particular importance in the context of health risk assessment. The magnitude of a given exposure allows the derivation of the associated risk and the potential for the establishment of a disease. Although food ingestion is considered a major route of human exposure to mycotoxins, other contexts may also result in exposure, such as specific occupational environments where exposure to organic dust also occurs due to the handling of organic materials. Animals could be exposed to mycotoxins through consumption of contaminated feed, subsequently entering in the food chain and thus constituting a source of exposure to humans. Human biomonitoring is considered a new frontier for the establishment of the human internal exposure to mycotoxins. Although several studies have summarized the potential outcomes associated with mycotoxin exposure, major gaps in data remain in recognizing the mycotoxins that are the cause of diseases. This book contributes provides research that supports the anticipation of potential consequences of the exposure of humans and animals to mycotoxins, future risk assessments, and the establishment of preventive measures.

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

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ISBN: 9783039286904 / 9783039286911 Year: Pages: 236 DOI: 10.3390/books978-3-03928-691-1 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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Abstract

Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.

Keywords

pre-weaning period --- fattening period --- growth period --- meat sensory properties --- rearing managements --- rearing surveys --- male and female turkeys --- breeders --- broilers --- carcass --- meat --- nutritional --- sensorial and technological quality --- muscle proteins --- one-dimensional electrophoresis --- bovine proteomics --- LC-MS/MS --- sample preparation --- skeletal muscle --- fetus --- bovine --- extracellular matrix --- immunohistology --- consumer --- sensory acceptability --- dry-cured belly --- pancetta --- pig --- boar taint --- suckling cattle --- cull cow --- meat quality --- finishing practices --- farm survey --- rearing managements --- chuck sale section --- meat sensory properties --- meat rheological properties --- color attributes --- longissimus muscle --- complexus muscle --- infraspinatus muscle --- rhomboideus muscle --- serratus ventralis muscle --- beef quality --- castration --- breed --- shear force --- intramuscular fat --- trade-off --- meat quality --- beef performances --- modeling --- predictive model --- tenderness --- meat --- biomarker --- calpain --- h2afx --- grass-fed --- young bulls --- nutritional quality --- tenderness --- carcass characteristics --- pasture --- beef tenderness --- machine learning --- farm-to-fork --- carcass --- rearing practices --- decision trees --- cows --- natural antioxidant --- phenol --- malondialdehyde --- processed meat --- Folin-Ciocalteu --- meat --- quality --- prediction --- biological marker --- spectroscopy --- phenotypic model --- meat --- quality --- near-infrared spectroscopy --- on-line --- monitoring --- meat science --- carcass and meat qualities --- sensory and technological quality --- muscle biochemistry --- statistical tools for meat quality prediction --- OMICs tools --- production systems

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MDPI - Multidisciplinary Digital Publishing Institute (2)


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CC by-nc-nd (2)


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eng (2)


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2020 (2)