Results 51 to 60 of about 343 (136)
Consumers' perception of beef burgers with different healthy attributes
LWT - Food Science and Technology, 2014 Abstract Although the demand for healthy foods has increased, the desire for convenience prevails. Thus, there is an opportunity to popularize convenient yet healthy food. Despite efforts investigating the technical feasibility of achieving healthy attributes in meat products, few studies have addressed consumer perceptions regarding these products ...
Mayra Monteiro Viana +2 more
openaire +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
Fennel and turmeric powders' effectiveness as natural preservatives in beef burgers
Romanian Biotechnological Letters, 2022 This investigation was performed to study the possibility of the utilization of fennel seed powder (FSP) and turmeric seed powder (TSP) at levels of (1.5, 3.0, and 4.5%) as natural preservatives during the preparation of burgers stored at a refrigeration temperature (4 ± 1oC).
S.M. SALEH +3 more
openaire +1 more source
Ontologies for Sustainability: Theoretical Challenges
Sustainable Development, EarlyView.ABSTRACT The lack of sustainable practices in key sectors of human societies is a global concern, posing threats for the whole planet. This paper provides the first review of ontologies for sustainability efforts, outlining their roles in assessing and advancing such efforts. Section 2 outlines three major challenges associated with sustainability: (1)
Giorgio A. Ubbiali +2 more
wiley +1 more source
DETECTION OF ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN SOME MEAT PRODUCTS [PDF]
Assiut Veterinary Medical Journal, 2013 Eighty four meat product samples (minced meat, sausage and beef burger 28 of each) were collected and examined for detection of Staphylococcusaureus.
ALAA EL-DEEIN M. MORSHDY +3 more
doaj +1 more source
Protein Decoys, Alcohol, and Energy Intake: Testing a Mechanistic‐Ecological Model
Obesity Reviews, EarlyView.ABSTRACT Ultra‐processed diets are associated with excessive energy intake, but studies examining the role of alcohol have produced conflicting results, despite the high energy density of ethanol. We constructed a mechanistic‐ecological model to explain this inconsistency and tested its predictions using population dietary data.
Amanda Grech +2 more
wiley +1 more source
Bacteriological aspect of meat and poultry meat meals [PDF]
Benha Veterinary Medical Journal, 2015 Ninety random samples were collected from different restaurants in Benha city to evaluate theirbacteriological quality. The mean values of APC, coliform, staphylococcus counts (cfu /g) were 2.69x105 0.47x105, 5.54x103 0.96x103& 2.31 x 103 0.49 x
Rabab Abd El-Fatah +2 more
doaj +1 more source
Applied Economic Perspectives and Policy, Volume 48, Issue 4, Page 903-915, September 2026.ABSTRACT Estimates of reductions in greenhouse gas (GHG) emissions from lower demand for cattle‐based products must account for substitution effects. This study collected data through two surveys—one on ground beef and another on dairy milk—to evaluate substitution effects and potential GHG reductions.
Brandon R. McFadden +5 more
wiley +1 more source
Staphylococci in some meat products [PDF]
Benha Veterinary Medical Journal, 2018 Meat products are liable to harbor different types of micro-organisms during long chain of handling, processing, distribution and storage as well as preparation, so a total of 90 random samples of locally manufactured meat products represented by frozen ...
Mohamed Hassana +3 more
doaj +1 more source
International Journal of Cancer, Volume 159, Issue 5, Page 1176-1187, 1 September 2026.Limited evidence links processed meat intake and non‐cardia gastric cancer, while esophageal adenocarcinoma is increasing in Western countries, where diets are typically high in red and processed meats. Using data from over 450,000 participants from a large prospective study, the authors examined meat consumption and the risk of gastric and esophageal ...
Catalina Bonet +25 more
wiley +1 more source