Results 71 to 80 of about 139,733 (225)

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

Harnessing Diversity: Majority‐Group Acculturation Predicts Creativity and Flourishing Over Time

European Journal of Social Psychology, EarlyView.
ABSTRACT Creativity and flourishing are core aims of higher education (HE) institutions and government initiatives globally. Large‐scale projects have linked creativity and flourishing with cultural diversity, yet their associations with majority‐group acculturation (i.e., how members of dominant culture groups adopt minority‐cultural elements and/or ...
David Colledge, K. Addington‐Lefringhausen, D. Dauber, Y. Zhu, K. H. Kim, N. Ferenczi, J. R. Kunst, T. C. Marshall, H. Zagefka, M. Cristea   +9 more
wiley   +1 more source

Pelokalan Hak Asasi Manusia Melalui Partisipasi Publik dalam Kebijakan Berbasis Hak Asasi Manusia [PDF]

, 2019
Upaya untuk membawa nilai-nilai Hak Asasi Manusia (HAM) ke tingkat lokal sudah mencuat sejak 1990-an, melalui berbagai konsep, salah satunya human rights in the city.
Nadilla, Sabrina
core   +2 more sources

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

Monthly or menstrual? A scoping review of catamenial epilepsy and non‐menstrual seizure rhythms

Epilepsia, EarlyView.
Abstract Objective Despite the reported high prevalence of catamenial epilepsy (CE), the condition remains poorly defined, with lack of consensus on what entails a menstrual‐related seizure exacerbation. Emerging evidence of multiday cycles of seizure activity, including about‐monthly cycles, present in both men and women, further confound the ...
Victoria Wong, Ewan S. Nurse, Ashley Reynolds, Mark J. Cook, Philippa J. Karoly   +4 more
wiley   +1 more source

Pemenuhan Akomodasi yang Layak Bagi Penyandang Disabilitas pada Proses Pemeriksaan Keimigrasian di Indonesia [PDF]

, 2020
Penerapan prinsip HAM dalam proses pemeriksaan keimigrasian seperti penyediaan fasilitas untuk penumpang penyandang disabilitas di Tempat Pemeriksaan Imigrasi (TPI) Indonesia masih minim dan belum sesuai standar.
Putra, Bagas Hidayat, Arifin, Ridwan
core   +5 more sources

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

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 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

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