Results 121 to 130 of about 139,733 (225)

A case study on microbiological properties of cooked turkey ham with nitrite reduction

Frontiers in Food Science and Technology
Cooked turkey ham is a widely consumed ready-to-eat meat product in which nitrite plays an important role in safety and quality. However, growing health concerns and regulatory constraints have driven efforts to reduce nitrite use.
Maria J. M. Nunes, Lúcia Noronha, Inês Cruz, Fátima Carvalho, Paula Teixeira   +4 more
doaj   +1 more source

Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX. [PDF]

Foods, 2022
Giménez-Campillo C, Hernández JD, Guillén I, Campillo N, Arroyo-Manzanares N, Torre-Minguela C, Viñas P.   +6 more
europepmc   +1 more source

Supplementing beef cattle diets with brown seaweed affects coprophagous beetles' dung use

Agricultural and Forest Entomology, Volume 28, Issue 4, Page 535-547, November 2026.
Supplementing beef cattle diets with brown seaweed reduced the attractiveness of dung for a common dung beetle (Onthophagus nuchicornis). Dietary supplementation with brown seaweed appeared to reduce the proportion of major males in the F1 generation.
Samantha Bennett, Rhea Lumactud, Ghader Manafiazar, Paul Manning   +3 more
wiley   +1 more source

Penanganan Kasus Tindak Pidana Perdagangan Orang oleh Pemerintah Provinsi Nusa Tenggara Timur [PDF]

, 2019
Setiap provinsi di Indonesia merupakan daerah asal sekaligus tujuan perdagangan orang dan akhir tahun 2017, Nusa Tenggara Timur (NTT) menempati posisi atas sebagai daerah yang mengalami kasus perdagangan orang.
Utami, Penny Naluria
core   +1 more source

A dataset of perception and preferences of French consumers for commercial cooked hams sampled according to their nutritional values and claims.

Data in Brief
This article describes a dataset providing sensory and nutritional information for 30 commercial cooked hams (without rind, not flavored) representative of the French commercial segment.The sensory data were collected in two phases.
Michel Visalli, Anne-Laure Loiseau, Sylvie Cordelle, Benjamin Mahieu, Pascal Schlich   +4 more
doaj   +1 more source

Application of a Loop-Mediated Isothermal Amplification (LAMP) Assay for the Detection of Listeria monocytogenes in Cooked Ham. [PDF]

Foods, 2023
Fiore A, Treglia I, Ciccaglioni G, Ortoffi MF, Gattuso A.   +4 more
europepmc   +1 more source

Evolution in arid environments: the role of betalains, succulence, and medullary bundles

New Phytologist, Volume 252, Issue 3, Page 1250-1268, November 2026.
Overview of the study system. Summary The flowering plant clade Caryophyllales includes many succulent species that grow in drought conditions. Many Caryophyllales species also have betalain pigmentation and medullary bundles, both of which have been linked to stress tolerance, albeit with less precise functional characterisation.
Tom Carruthers, Samuel F. Brockington, Hiroshi A. Maeda, Gregory W. Stull, Nathanael Walker‐Hale, Ya Yang, Stephen A. Smith   +6 more
wiley   +1 more source

Staging an Experience of Cultural Heritage Preservation: Consumers' Willingness to Pay for Heirloom Rice in the Philippines

Agribusiness, Volume 42, Issue 4, Page 1769-1784, Autumn 2026.
ABSTRACT The Cordillera Administrative Region in the Philippines is home to terraced rice embedded in centuries of cultural heritage. However, weak market incentives threaten sustained production, jeopardizing indigenous communities' cultural heritage and the in situ biodiversity of rice genetic resources.
Kofi Britwum, Matty Demont
wiley   +1 more source

Quality of cooked, sliced ham [PDF]

, 2019
The Master‘s Thesis is written in Lithuanian language, the scope of the thesis being 36 pages. This Master‘s Thesis is written with the following structure: the summary in Lithuanian language, the summary in English language, the introduction, the ...
Zdanevičius, Tomas
core  

Review on Gelling and Foaming Agents in Food: Mechanism and Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa, Desye Alemu Teferi, Neela Satheesh, Aynadis Molla Asemu   +3 more
wiley   +1 more source