Results 231 to 240 of about 1,128,056 (280)

Beyond Reality Avoidance: Unraveling the Paradox of Escapism Through Self‐Monitoring and Autonomy Mechanisms for Consumers' Life Satisfaction

Psychology &Marketing, EarlyView.
ABSTRACT This study introduces the Paradox of Escapism, exploring how the act of escaping reality can evolve from a short‐term avoidance strategy to a mechanism for self‐regulation and enhanced life satisfaction. Employing five rigorous, multimethod investigations, including qualitative interviews and sentiment analysis (Study 1), Structural Equation ...
Thamiris Magalhães de Sousa, Flávio Santino Bizarrias, Thelma Valéria Rocha, Larissa Luz Raposo   +3 more
wiley   +1 more source

Validation of Commercial Pasteurization and Shelf-Life Evaluation of Finely Minced Cooked Chicken Sausages in Wide-Diameter Polyamide Casings Using <i>p</i> Values. [PDF]

Foods
Rašeta M, Lukić M, Siladji C, Milojević L, Gavrilović D, Videnović D, Jovanović J.   +6 more
europepmc   +1 more source

Effect of Spirulina platensis enrichment on the physicochemical and sensory properties of pasta. [PDF]

Sci Rep
Shirmohammadi P, Fazeli F, Zoghi A, Khorshidian N, Mohammadi M.   +4 more
europepmc   +1 more source

Water Bath Scallop Shucking System Based on Doneness Detection. [PDF]

Sensors (Basel)
Yang G, Shang X, Cheng K.
europepmc   +1 more source

Nutritional enrichment of eggs through essential oil-supplemented laying hen diets and associations with intestinal microbiota. [PDF]

Food Sci Anim Resour
Elal Mus T, Ozcan T, Necla Selvi T, Keser G, Ustuner H, Canbolat O.   +5 more
europepmc   +1 more source

Performance of Handmade Ultra-Lightweight Hanji Treated with Wet-Strength Agents for Paper-Based Cultural Heritage Conservation. [PDF]

Materials (Basel)
Lee SH, Choi TH.
europepmc   +1 more source

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Effects of succinate and pH on cooked beef color

Meat Science, 2013
Two experiments were conducted to assess the effects of succinate and pH on cooked beef color. In experiment 1, ten strip loins (M. longissimus lumborum) were divided in half and assigned to either non-enhanced control or 2.5% succinate. Each half-loin was cut into steaks, packaged in vacuum or 80% oxygen, and stored at 1°C for 0, 6, or 12 days. Steaks
Charlene B. Van Buiten, R A Mancini, R A Mancini   +2 more
exaly   +3 more sources

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

Journal of Food Science, 2006
ABSTRACT:  Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use
Nicola King
exaly   +2 more sources

Variations in Internal Color of Cooked Beef Patties

Journal of Food Science, 1996
ABSTRACT Seventeen commercially prepared patty formulations were cooked to internal temperature 71°C. Pink cooked color occurred in eight of the products and was due to incomplete denaturation of myoglobin. Although there was some relation between pH and cooked color, other factors seemed to be involved. When products were re‐analyzed
R L J M van Laack, B W Berry
exaly   +2 more sources