Results 71 to 80 of about 5,435 (180)
OCCURRENCE OF STAPHYLOCOCCUS AUREUS IN FAST FOOD WITH SPECIAL REFERENCE TO ITS ENTEROTOXIGENICITY [PDF]
Assiut Veterinary Medical Journal, 2008 sandwiches) represented as 25 each of shawarma, sausage and beef burger were collected from various fast food restaurants and vendors on the street in Port Said city. S. aureus could be detected in 32, 44 and 36% of the analyzed samples with a mean value
AMANY M. SHALABY, EMAN M.S. ZAKI
doaj +1 more source
Evaluation of a Rapid Method for Measurement of Catalase Activity in Cooked Beef and Sausage
Journal of Food Protection, 1998 Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C.
C E, Davis, S, Cyrus
openaire +2 more sources
Food Environment Assessment in Two Socioeconomic Contexts in Queensland, Australia
Health Promotion Journal of Australia, Volume 37, Issue 4, October 2026.ABSTRACT Objective To assess the availability and affordability of healthy food options in restaurants and supermarkets across two communities with different socioeconomic contexts. Methods The cross‐sectional comparative study was conducted in Inala, a low socioeconomic status (SES) suburb and Springfield, a nearby, internationally recognised master ...
Shanti Kadariya +2 more
wiley +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
Molecular characteristics of E. coli contaminating from meat products [PDF]
Benha Veterinary Medical Journal, 2016 A total number of 200 meat products samples (50 each of frozen weight of 25 gram of minced meat, frozen beef burger,frozen kofta and traditional Egyptian sausage) were collected from different markets in Cairo and Giza governorates andexamined by ...
Saad M., El-shatter A., Emara A.
doaj +1 more source
Potravinarstvo Slovak Journal of Food Sciences, 2019 Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry ...
Any Guntarti +2 more
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Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami
Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus +6 more
wiley +1 more source
Child: Care, Health and Development, Volume 52, Issue 5, September 2026.ABSTRACT Background Children with cerebral palsy (CP) are at increased risk of malnutrition due to feeding difficulties, higher nutritional requirements and the additional caregiving demands associated with disability. Households caring for children with CP may therefore experience greater vulnerability to food insecurity, particularly in low‐resource ...
Tiya Vala, Radia Ameen, Skye Nandi Adams
wiley +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.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
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. +4 more
openaire +2 more sources