Results 91 to 100 of about 62,116 (225)
Calcium Carbonate Suppresses Haem Toxicity Markers without Calcium Phosphate Side Effect on Colon Carcinogenesis [PDF]
, 2010 Red meat intake is associated with increased risk of colorectal cancer. We have previously shown that haemin, haemoglobin and red meat promote carcinogen-induced preneoplastic lesions, aberrant crypt foci, in the colon of rats.
Belbraouet +14 more
core +5 more sources
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 more
wiley +1 more source
, 1999 Sausages, one of the oldest forms of processed food, are a means of using and preserving animal trimmings. The hot dog is a specialized sausage. It originated in Germany where it was named “dachshund” sausage because it looked like the popular badger ...
Geier, Hans, Lewis, Carol E.
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Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike +4 more
wiley +1 more source
The design of a new bacon product : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1975 An initial examination of the New Zealand domestic meat market showed that the bacon industry was most in need of help from the development of new products. Per capita consumption of bacon and ham, products which provided almost 70% of the bacon industry'
Wilkinson, Brian Herbert Patrick
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Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage
Annals of Agricultural Sciences, 2015 AbstractThis study was performed to evaluate the effect of pomegranate peels powder at concentrations of 1%, 2% and 3% on keeping quality characteristics of prepared beef sausage during a storage period at (4±2°C) for 12days. Chemical compositions, physical, physicochemical and chemical characteristics, microbiological criteria, cooking quality and ...
El-Nashi, Hafssa B. +3 more
openaire +1 more source
An Analysis of the Consumption of Sausages in Scotland using Supermarket Data [PDF]
This paper addresses consumers’ choices by looking into: current food choices made by different socio-economic groups; price barriers for diet improvement; and ways in which marketing may affect product choice.
Davis, Victoria +5 more
core +4 more sources
Silver as antibacterial toward Listeria monocytogenes [PDF]
, 2016 Listeria monocytogenes is a serious foodborne pathogen that can contaminate food during processing and can grow during food shelf-life. New types of safe and effective food contact materials embedding antimicrobial agents, like silver, can play an ...
Antonia eRicci +11 more
core +2 more sources
Effect of Bee Honey in Safety and Storability of Beef Sausage
Pakistan Journal of Nutrition, 2013 The effect of bee honey addition on the safety and storability of beef sausage was evaluated. Beef sausage was processed by the addition of different concentrations (0.0, 2.5, 5.0 and 7.5%) of bee honey. The processed beef sausage was packaged in poly ethylene bags and refrigerated at 4°C±2 for up to 9 days.
Rabaa A. Mohammed +2 more
openaire +1 more source