Results 51 to 60 of about 62,334 (223)
Palatabilitas Bakso Dan Sosis Sapi Asal Daging Segar, Daging Beku Dan Produk Komersial [PDF]
, 2011 Meatball and sausage are two types of popular meat processing. This research was aimed to determine and comparethe palatability of meatball and sausage from fresh beef meat, frozen beef meat and commercial product.
Zurriyati, Y. (Yayu)
core
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
Similarity and substitution: Using pile sorting methods to explore economic behavior
Journal of the Agricultural and Applied Economics Association, EarlyView.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 +2 more
wiley +1 more source
Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit
Malaysian Journal of Science Health & Technology, 2022 Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit.
Nur Huda Faujan +2 more
openaire +1 more source
, 1998 Melvin Hunt et al, Making ground beef patties and sausage safer, Kansas State University, January ...
Hunt, Melvin C. +2 more
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The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 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
GfK Panel Data Analysis of meat consumption [PDF]
, 2012 This short report represents a summary of the analysis conducted so far on the GfK Panel Data. The focus was on the main three types of raw meat: chicken, pork, beef, as well as three categories of processed food products: liver paste, cold cuts and ...
Marian, Livia
core
Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium [PDF]
, 2007 Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats.
Corpet, Denis E. +4 more
core +4 more sources
Mass spectrometry imaging of N‐linked glycans: Fundamentals and recent advances
Mass Spectrometry Reviews, EarlyView.Abstract With implications in several medical conditions, N‐linked glycosylation is one of the most important posttranslation modifications present in all living organisms. Due to their nontemplate synthesis, glycan structures are extraordinarily complex and require multiple analytical techniques for complete structural elucidation.
Tana V. Palomino, David C. Muddiman
wiley +1 more source