A5059785362- Meat and Animal Product Quality
- Regulation of Appetite and Obesity
- Fatty Acid Research and Health
- Adipokines, Inflammation, and Metabolic Diseases
- Adipose Tissue and Metabolism
- Protein Hydrolysis and Bioactive Peptides
- Biofield Effects and Biophysics
- Medicinal Plants and Bioactive Compounds
- Muscle metabolism and nutrition
- Health Literacy and Information Accessibility
- Potato Plant Research
- Dyeing and Modifying Textile Fibers
- Phytoestrogen effects and research
- Animal Nutrition and Physiology
- Sensory Analysis and Statistical Methods
- Polyamine Metabolism and Applications
- Saffron Plant Research Studies
- Pomegranate: compositions and health benefits
- ICT in Developing Communities
- Healthcare and Venom Research
- Diet and metabolism studies
- Food and Agricultural Sciences
- Rabbits: Nutrition, Reproduction, Health
- Nuts composition and effects
- Mobile Health and mHealth Applications
Southern University and Agricultural and Mechanical College
2014-2019
Louisiana State University Agricultural Center
2018-2019
University of Tennessee at Knoxville
2018
Auburn University
2018
Dakota State University
2018
New Mexico State University
2018
Michigan State University
2018
University of Delaware
2018
Southern University
2018
Louisiana State University
2011
Abstract Sensory acceptability, purchase intent (PI), consumer emotional profile, and fatty acid profile of rib‐eye steaks from four different biological types grass‐fed cattle (Angus, Brangus, Pineywoods, Holstein) were evaluated. The effects health benefit information (HBI) pertaining to beef on the overall liking (OL), PI also studied. Consumers rated two nontraditional (Pineywoods equally or higher than conventional (Angus Brangus) in several hedonic (9‐point scale) categories. Mean OL...
A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of factors is overconsumption red meats such as pork beef. Goat meat potential to replace these traditionally consumed meats. Rice bran a rich source antioxidants vitamin E. In this study, goat sausages were formulated contain 0, 1.5 or 3 percent stabilized rice bran. Proximate fatty acid composition, α -tocopherol, cholesterol concentration, antioxidant activities cooked...
We examined the effects of independent and combined Zataria Multiflora supplementation circuit resistance training (CRT) on selected adipokines among postmenopausal women. Forty-eight women were divided into four groups: Exercise (EG, n = 12), (ZMG, exercise (ZMEG, control (CG, 12). Participants in experimental groups either performed CRT (3 sessions per week with intensity at 55% one-repetition maximum) or supplemented (500 mg every day after breakfast 100 ml water), their combination, for...
Meat patties were produced from either beef (20% fat) or pork (18% and 23 different pulses. The pulses blended with meat at 35, 42.5, 50% ratios. blends formed into 113.4-g (4-oz.) 56.7-g (2-oz.) sausage patties. Each patty was blast frozen, stored −20°F (−29°C) in food-grade resealable freezer bags, then baked a 74°C oven for 15 minutes before testing weight loss, diameter color, texture. 50:50 ratio samples had the least amount of cooking loss but greatest visible bean fraction. All...
Background: Obesity and cardiovascular heart diseases are growing problems in the United States. This is partially due to consumption of primary red meats such as pork beef. Goat meat has potential replace these traditionally consumed meats. Rice bran a rich source antioxidants vitamin E can be utilized binder products.Methods: meat/beef sausages were formulated contain either 50/50, 75/25 or 100/0 percent goat meat/beef, with no added rice (NRB) 3 stabilized (RB). Proximate analysis, fatty...
Summary Proximate and fatty acid compositions sensory acceptability of rib‐eye steaks (fresh 6 months frozen‐stored) from three forage‐finished steers [S1 (bermudagrass + ryegrass, etc.); S2 ryegrass berseem, S3 (bermudagrass+berseem+soybean+brown midrib sorghum, etc.)] one commercial steak (C), cooked by one‐sided and/or two‐sided grilling, were evaluated. All had lower [omega‐6/omega‐3] ratios than C. Sensory liking was assessed Hispanic consumers. Raw C higher fat protein contents others...
Health literacy is often defined as the degree to which an individual has capacity obtain, communicate, process and understand basic health information services make appropriate decisions. Research shows that 30 million Americans have Below Basic skills. People with low skills contribute higher utilization of care services. This equates excess $230 billion a year in costs linked United States. The primary responsibility for improving lies public professionals systems. However, studies find...