Results 41 to 50 of about 4,560 (176)

Comparing Innovative Versus Conventional Ham Processes via Environmental Life Cycle Assessment Supplemented with the Assessment of Nitrite Impacts on Human Health

Applied Sciences, 2021
Global sustainability indicators, particularly in human health, are necessary to describe agrifood products footprint. Nitrosamines are toxic molecules that are often encountered in cured and processed meats.
Gaëlle Petit, Gina Villamonte, Marie de Lamballerie, Vanessa Jury   +3 more
doaj   +1 more source

Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods, 2021
The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition
Ghita Amor, Mohammed Sabbah, Lucia Caputo, Mohamed Idbella, Vincenzo De Feo, Raffaele Porta, Taoufiq Fechtali, Gianluigi Mauriello   +7 more
doaj   +1 more source

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

Agribusiness, EarlyView.
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

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

“You just want to re‐open our biggest wounds, don't you?”: Homeplace ethnography as (polluted) environmental method

Feminist Anthropology, EarlyView.
Abstract When I was 12, my family told me a story about their community falling apart and coming together, a time when someone tried putting a nuclear facility in their (our?) hometown. Since we moved when I was too young to remember, the story had little significance until I embarked on a “hometown” ethnographic journey for my dissertation.
Chandler L. Classen
wiley   +1 more source

Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

Antioxidants, 2023
This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted
Ziyi Yang, Jiaming Cai, Evans Frimpong Boateng, Lujuan Xing, Wangang Zhang   +4 more
doaj   +1 more source

Destruction of Listeria monocytogenes during a Ham Cooking Process

Journal of Food Protection, 1996
Two batches of uncooked whole hams were inoculated with Listeria monocytogenes phagovar 2389/2425/3274/2671/47/108/340 during brining. One batch of hams was contaminated with a high level (3.9 × 105CFU/g), and the second batch was contaminated with a low level of L. monoytogenes (
Vincent, Carlier, Jean Christophe, Augustin, Jacques, Rozier   +2 more
openaire   +2 more sources

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Nitrite reduction in cooked ham: an organoleptic and food safety concern?

Meat Science
Cooked meat products, particularly ham, are widely consumed, and reducing nitrite levels has become a priority due to health concerns and regulatory pressure. This study evaluated the microbiological safety, technological performance, physicochemical properties, and sensory attributes of whole cooked ham formulated with reduced nitrite (from 150 to 80 ...
Nunes, Maria J. M., Pereira, Rui C., Noronha, Lúcia, Cruz, Inês, Komora, Norton, Barbosa, Joana Bastos, Monteiro, Maria João P., Ribas, Tânia C. F., Mesquita, Raquel B. R., Rangel, António O. S. S., Carvalho, Fátima, Brandão, Teresa R. S., Teixeira, Paula   +12 more
openaire   +3 more sources

Multi‐Timescale Drought Evolution in Greece (1960–2022) From Station‐Based SPI and SPEI

International Journal of Climatology, EarlyView.
Using homogenized data from 67 HNMS stations in Greece (1960–2022), we calculated SPI and SPEI at 1–12‐month scales to characterize meteorological to hydrological drought. We quantified the network‐based spatial extent of drought, compared SPI and SPEI drought signals, and tested changes with autocorrelation‐robust Mann–Kendall trends and Pettitt ...
Michael Samouris, Anna Mamara, Vasileios Armaos, Athanassios Argiriou   +3 more
wiley   +1 more source