Results 81 to 90 of about 5,435 (180)
MIND diet, cerebrovascular health, and cognition among community‐dwelling older adults
Alzheimer's &Dementia, Volume 22, Issue 8, August 2026.Abstract INTRODUCTION Understanding of the Mediterranean–Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Disease (MIND) diet's association with cerebral arteriosclerosis, and whether cerebrovascular outcomes link diet to cognition is limited. METHODS We included 713 participants (81 ± 7.2 years old, 77% female, 16 ± 2.9 years
Puja Agarwal +11 more
wiley +1 more source
Meat and Muscle Biology, 2019 The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedonic scale and formulated an independent bid for each product. Consumers preferred the aroma and flavor of pre-rigor
Alexander J. Holtcamp +5 more
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 8, August 2026.The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs During Refrigerated Storage: Low‐fat and regular‐fat meatballs were prepared with or without bioprotective cultures and inoculated with Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7.
Enise Begüm Göçmez +3 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
Generational Influence on Diet Quality: An Analysis Based on Vigitel 2023
Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.ABSTRACT Background Food consumption is influenced by sociodemographic factors throughout life, including generational affiliation. Different cohorts, such as Traditionalists, Baby Boomers, Generation X, Generation Y and Generation Z, are considered.
João Paulo Lima de Oliveira +7 more
wiley +1 more source
Effect of Different Levels of Beef and Duck Meat on the Properties of Sausage
Pakistan Journal of Nutrition, 2012 This study was conducted in the meat laboratory of the Department of Animal Resources in the College of Agriculture at the University of Basrah during the period 20/2/2012 to 20/5/2012. Different levels of beef meat and duck meat were used in the production of Sausage according to the fallowing treatments. Treatment A (100% beef meat), B (75% beef meat+
Muharb A. Tahir +2 more
openaire +1 more source
Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage. [PDF]
Antioxidants (Basel), 2022 Boateng EF, Yang Z, Zhang W.
europepmc +1 more source