Results 71 to 80 of about 5,080 (184)

Anti‐Neoplastic Effects of Coffee on Gastrointestinal Cancer as Influenced by the Dietary Background: A Cross‐Sectional Study Based on NHANES 2001–2018

Cancer Medicine, Volume 15, Issue 2, February 2026.
ABSTRACT Background Coffee consumption has been strongly associated with gastrointestinal cancers, but the relationship is controversial. This study seeks to assess their correlation under different dietary backgrounds considering the substantial impact of the food matrix on the effects of bioactive compounds in coffee.
Huan Zhang, Chenchen Wang, Ju Zhang, Xiaojing Zhu, Jumei Yin, Nuo Yao, Qimeng Pang, Zhihua Liu, Dawei Wu, Zheyi Han, Lei Shang, Yongquan Shi   +11 more
wiley   +1 more source

Sensorial Assessment of Beef Sausage Processed by Wheat Germ Flour

Journal of Food Processing & Technology, 2017
The term sausage is derived from the Latin word (salsus) meaning salt or literally translated, refers to chopped or minced meat preserved by salting. In this study 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%.
Elbakheet SI, Elgasim EA, Algadi MZ
openaire   +1 more source

Optimizing Cattle, Yak, Camel, and Horse Meat Processing: Species‐Sex Physicochemical Drivers

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Species primarily determines the nutritional and processing traits of cattle, yak, camel, and horse meats; yak stands out for superior nutrition (high protein/EAA/MUFAs) but requires tenderization, while horse offers greater tenderness but has a darker color and low water‐holding capacity.
Xueyuan Bai, Yilin Bai, Jing Li, Chaozhi Zhu, Long Xu, Xiaoling Yu, Feng Yin, Ang Ru, Xinghui Wang, Yueyu Bai   +9 more
wiley   +1 more source

Dietary Interventions for Sleep Health: Multi‐Population and Mendelian Randomization Evidence on Sleep Outcomes and Disorders

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
This multi‐population study examined three dietary patterns (MED, DASH, AHE) across distinct sleep phenotypes using NHANES data (n = 9040), global validation (62 countries), Chinese cohort replication (n = 6885), and Mendelian randomization for causal inference.
Meixiu Lin, Siliang Ge, Kaiweisa Abuduxukuer, Yingfan Chen, Shanshan Yang, Ke Han, Ming Chen   +6 more
wiley   +1 more source

Association of Anti‐Inflammatory Dietary Adherence With Biomarkers and Gut Microbiota Related to Colorectal Cancer Risk: A Retrospective Study

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley   +1 more source

Quantifying Bite Forces for Solid Foods: Implications for Patients Postmandibular Reconstruction

Head &Neck, Volume 48, Issue 2, Page 346-356, February 2026.
ABSTRACT Background Bite forces required to masticate different food consistencies remain unknown, complicating dietary guidelines following mandibular reconstruction. This study quantifies the forces required for solid foods and estimates safe bite limits postreconstruction.
Jacob J. Clark, Emma K. Charters, Kai Cheng, Boyang Wan, Masako Dunn, Tim G. H. Manzie, Dale G. Howes, Elizabeth C. Ward, Qing Li, Jonathan R. Clark   +9 more
wiley   +1 more source

Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica)

Jurnal Ilmu Peternakan Terapan
This study aimed to evaluate the physicochemical quality of beef sausage made by replacing tapioca flour as an essential filler in sausage making with kepok banana flour.
Andi Nurul Mukhlisah, Weny Dwi Ningtyas, Muhammad Irfan, Setiawan Putra Syah   +3 more
doaj   +1 more source

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., Abdel Fattah, Abdel Fattah Abdel Karim, Abdel Rahman, Nadia R., Abd El-Razik, M.M.   +3 more
openaire   +1 more source

Cultured Meat: A Multidimensional Review of Technological, Nutritional, Ethical, and Regulatory Advances (2020–2025)

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Global food systems face increasing environmental, ethical, and health‐related challenges, prompting the search for sustainable protein alternatives. Cultured meat has emerged as a promising option, offering potential benefits such as reduced environmental impact, improved animal welfare, and nutritional customization.
Ana Carolina Agne Ferreira Zão, Wesclen Vilar Nogueira, Filipe Soares Rondan, Priscila Tessmer Scaglioni   +3 more
wiley   +1 more source

Penggunaan Ekstrak Etanol Daun Salam (Syzygium polyanthum Wight) pada Sosis Daging Sapi untuk Penghambatan Kerusakan Oksidatif

Jurnal Teknologi dan Industri Pertanian Indonesia, 2019
Oxidation is a major cause of damage to fats and fatty prcts. Beef sausages are susceptible to quality damage due to oxidation. The synthetic antioxidants BHA and BHT are often added to sausages for inhibition of fat oxidation.
Priscacylia Clarita Rasini Pirimoy, Rohadi Rohadi, Iswoyo Iswoyo   +2 more
doaj   +1 more source