Results 81 to 90 of about 6,699 (223)

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

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

Mass spectrometry imaging of N‐linked glycans: Fundamentals and recent advances

Mass Spectrometry Reviews, Volume 45, Issue 4, Page 599-623, July/August 2026.
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

Food Poverty and Early Childhood Development Across Food Insecurity Levels in Brazil

Maternal &Child Nutrition, Volume 22, Issue 3, July 2026.
ABSTRACT This cross‐sectional study investigated associations between food insecurity, food poverty, and early childhood development (ECD) among Brazilian children under 5 years of age, and explored whether the association between food poverty and ECD varied across food insecurity levels.
Micaela Rabelo Quadra, Fernanda Oliveira Meller, Antônio Augusto Schäfer, Leonardo Pozza Santos, André Demboski Dalpont, Gabriela Evaldt Espíndola, Gabriela Buccini   +6 more
wiley   +1 more source

High‐fat diet is associated with accelerated gray matter atrophy in cognitively unimpaired older adults but slower atrophy in individuals with existing mild cognitive impairment

Alzheimer's &Dementia, Volume 22, Issue 6, June 2026.
Abstract INTRODUCTION Prior studies showed inconsistent links between dietary fat and Alzheimer's disease (AD) risk. We examined whether dietary fat affected brain atrophy markers differentially based on risk factors like female sex, apolipoprotein ε4 (APOE ε4) status, and cognitive status.
Lei Fan, Yunyi Sun, Dandan Liu, W. Hudson Robb, Kimberly R. Pechman, Niranjana Shashikumar, Yukti Vyas, Bennett A. Landman, Timothy J. Hohman, Angela L. Jefferson   +9 more
wiley   +1 more source

Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef

, 2022
Processed meat products that are common and much preferred by the consumers are sausages and beef meatballs. This processed product has the disadvantage that it has a high-fat content, causing faster oxidative damage.
Bulkaini, Bulkaini, Wulandani, Baiq Rani Dewi, Sukirno, Sukirno, Kisworo, Djoko, Yulianto, Wahid, Haryanto, Haryanto   +5 more
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Adherence to the 2018 World Cancer Research Fund/American Institute for Cancer Research Cancer Prevention Recommendations and survival in people with incident cancer in UK Biobank

Cancer, Volume 132, Issue 11, 1 June 2026.
In 28,550 UK Biobank participants diagnosed with a single incident cancer, greater adherence to five of the lifestyle‐based WCRF/AICR Cancer Prevention Recommendations was associated with reduced risk of all‐cause mortality. These findings provide evidence to support the WCRF/AICR Cancer Prevention Recommendation to “After a cancer diagnosis, follow ...
Fiona C. Malcomson, Desy Nuryunarsih, Solange Parra‐Soto, Frederick K. Ho, Carlos Celis‐Morales, Linda Sharp, John C. Mathers   +6 more
wiley   +1 more source

Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCP

, 2008
End of Project ReportDuring chilling, temperatures of carcass surfaces at different sites change over time as do other parameters such as water activity (aw), the structure of the muscle and other tissues, as the carcass enters rigor mortis.
Downey, Gerard, Prendergast, Deirdre M., Sheridan, James J.   +2 more
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Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Sobrevivência de Listeria monocytogenes em salame tipo italiano de baixa acidez, produzido sob condições brasileiras de fabricação [PDF]

, 2006
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-graduação em Ciência dos AlimentosO baixo risco dos salames em provocarem a listeriose é atribuído aos obstáculos criados durante processo de ...
Degenhardt, Roberto
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