Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System. [PDF]
PLoS One, 2015 Greiff K +4 more
europepmc +1 more source
A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready-to-Eat Meats. [PDF]
Compr Rev Food Sci Food SafGuzel M, Okur I.
europepmc +1 more source
Effects of Dry-Cured Ham Consumption on Cardiometabolic and Vascular Health in Adults: A Systematic Review and Meta-Analysis of Human Intervention Studies. [PDF]
FoodsHernández-Lorca M +4 more
europepmc +1 more source
Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models. [PDF]
Food Sci Anim ResourLee SY +7 more
europepmc +1 more source
Processed meat in the diet: general nutritional profile-protein quality and micronutrients. [PDF]
Anim FrontSchilling MW +5 more
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Occurrence and antimicrobial resistance profile of Listeria monocytogenes isolated from chilled processed meat products in the Metropolitan Region of Recife, Brazil. [PDF]
Braz J Microbiolde Souza Lapenda AMV +5 more
europepmc +1 more source
Safety evaluation of the food enzyme containing endo-1,3(4)-β-glucanase, endo-1,4-β-xylanase and cellulase activities from the non-genetically modified <i>Rasamsonia emersonii</i> strain FGB. [PDF]
EFSA JEFSA Panel on Food Enzymes (FEZ) +18 more
europepmc +1 more source
Evaluation of the use of "best before" in ready-to-eat foods of the retail market. [PDF]
Ital J Food SafForgia S +7 more
europepmc +1 more source
Agri-Food Wastes as Natural Source of Bioactive Antioxidants: Fourth Edition. [PDF]
Antioxidants (Basel)Hrelia S, Barbalace MC, Angeloni C.
europepmc +1 more source
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken. [PDF]
Food Sci Anim ResourKim M +8 more
europepmc +1 more source