Issues related to animal blood into food products: a review paper

Review Paper: Application of Histomorphological Method to Assess Meat Products

Meat is rich in protein, minerals, and vitamins and therefore a main source of the human diet. Meat products are usually made from processed red meat and preservatives such as nitrate, to improve the overall quality of the food. Histologically, meat is mainly composed of skeletal muscle fibers, water, adipose and connective tissues. Growing bodies of evidence suggests that unauthorized ingredie...

Factors Related to the Ethical Selection of Food Products

Background: The study aims to study the issue of the people choices and examine the relationship between ethical marketing with consumer buying behavior. The purpose of this study was to factors related to the ethical choices of food products. Method: This research is a descriptive - survey research and in terms of its purpose is an applied research. The statistical population of this study was...

Maltodextrin As Fat Replacer in Food Products: A Review

Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...

Zimbabwe Food Security Issues Paper

Blood doping and related issues: a brief review.

The intent of blood doping is to increase maximal aerobic power by increasing the capacity of blood to carry oxygen. This manipulation gained notoriety in the sports world because of rumors of blood doping by competitors in endurance events. Researchers also have become interested in induced erythrocythemia because its study provides insight into the limiting factor(s) of maximal aerobic power ...