Results 91 to 100 of about 6,699 (223)

New Marker of Colon Cancer Risk Associated with Heme Intake: 1,4-Dihydroxynonane Mercapturic Acid [PDF]

, 2006
Background: Red meat consumption is associated with an increased risk of colon cancer. Animal studies show that heme, found in red meat, promotes preneoplastic lesions in the colon, probably due to the oxidative properties of this compound.
G. Gottardi, Gottardi, Gaëlle, N. Gasc, Peiro, Géraldine, S. Tache, Corpet, Denis, Cross, Amanda J., Taché, Sylviane, Bingham, Sheila A, A. J. Cross, D. E. Corpet, F. Gueraud, Gasc, Nicole, Pierre, Fabrice, Cross, Amanda J, Pierre, Fabrice H.F., Guéraud, Françoise, G. Peiro, Corpet, Denis E., S. A. Bingham, Bingham, Sheila A., F. Pierre   +21 more
core   +1 more source

Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

IOP Conference Series: Earth and Environmental Science, 2019
Firat University Scientific Research Projects Management Unit, FÃœBAP: ID 20131 116-O-506 Türkiye Bilimsel ve Teknolojik Araştirma Kurumu ...
Nacak B., Kavusan H.S., Sari B., Can H., Serdaroglu M.   +4 more
openaire   +2 more sources

Bret/BRAT

Critical Quarterly, EarlyView.
Nicholas Smart
wiley   +1 more source

Improving Microbial Quality of Ostrich Meat Using Mechanically Deboned Chicken Meat Protein Nanocomposite Coating Incorporated With Ziziphora clinopodioides Essential Oil and Eugenol During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Nanocomposite coatings based on mechanically deboned chicken meat protein incorporated with nanoclay, Ziziphora clinopodioides essential oil, and eugenol effectively improved the microbial quality, safety, and sensory attributes of refrigerated ostrich meat.
Hassan Barkhordari, Majid Aminzare, Hassan Hassanzadazar, Adel Mirza Alizadeh, Mahsa Hashemi, Reza Tahergorabi, Shahin Roohinejad   +6 more
wiley   +1 more source

Beef meat and blood sausage promote azoxymethane-induced mucin-depleted foci and aberrant crypt foci in rat colons

, 2004
Red meat intake is associated with colon cancer risk. Puzzlingly, meat does not promote carcinogenesis in rat studies. However, we demonstrated previously that dietary heme promotes aberrant crypt foci (ACF) formation in rats given a low-calcium diet ...
Freeman, Amanda, Pierre, Fabrice, Van der Meer, Roleof, Taché, Sylviane, Corpet, Denis E.   +4 more
core  

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

Proximate Composition of Beef Sausage Processed by Wheat Germ Flour

Journal of Food Processing & Technology, 2017
Beef sausage was processed by additions of different replacement levels of meat by wheat germ flour (WGF) replacement levels were: 0% (as control) 10% and 15%. The processed beef sausage was packaged in foam trays, overwrapped with polyvinyl chloride (PVC) and stored refrigerated at 4°C ± 1°C for up to 7 days.
Elbakheet IS, Elgasim AE, Algadi MZ
openaire   +1 more source

Enhancing Consumer Acceptance of Cricket (Acheta domesticus) Protein Hydrolysate Through ProteAX‐Mediated Enzymatic Hydrolysis to Improve Techno‐Functional and Organoleptic Properties

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
ProteAX‐assisted hydrolysis of cricket (Acheta domesticus) protein enhanced its techno‐functional and sensory properties. Optimal hydrolysis at a 1.5% enzyme concentration for 5 h produced a hydrolysate with a 67.71% degree of hydrolysis, 69.51% protein content, high solubility, improved water and oil absorption capacities, low bitterness, and a strong
Fetriyuna Fetriyuna, Rozanah Nushrotina, Ade Chandra Iwansyah, Nandi Sukri, Ratna Chrismiari Purwestri   +4 more
wiley   +1 more source

Attributes of beef sausage batters, patties and restructured roasts from two boning systems

, 2000
Sausage batters, patties, hot-set (HS) and cold-set (CS) roasts were processed from electrically stimulated hot-boned or nonstimulated cold-boned beef (two of the boning systems used in New Zealand) that had been held for 1 month at-18C (ESHBF or NSCBF ...
Farouk, M. M., Swan, Janis E., Hall, W. K.   +2 more
core   +1 more source

Similarity and substitution: Using pile sorting methods to explore economic behavior

Journal of the Agricultural and Applied Economics Association, Volume 5, Issue 2, Page 180-195, June 2026.
Abstract Despite the common intuition that similar products are stronger demand substitutes, this study shows a more nuanced relationship between perceived similarity and utility substitution. Using pile sorting, a method where items are sorted into groups according to their similarity, we conduct large‐scale consumer surveys on purchasing 21 foods for
Jayson L. Lusk, Vincenzina Caputo, Amelia Ahles   +2 more
wiley   +1 more source