Results 81 to 90 of about 4,560 (176)

DIFFERENTIATION OF CURED COOKED HAMS BY PHYSICO‐CHEMICAL PROPERTIES AND CHEMOMETRICS

Journal of Food Quality, 2009
ABSTRACT Comparison of physico‐chemical and compositional traits was carried out on cooked hams. Deboned fresh pig thighs of three different origins were divided into three batches: 200 pig thighs from the Italian market, H1; 200 from The Netherlands, H2; and 200 from Denmark, H3.
V.M. Moretti, F. Bellagamba, M.A. Paleari, G. Beretta, BUSETTO, MARIA LETIZIA, F. Caprino   +5 more
openaire   +2 more sources

Generational Influence on Diet Quality: An Analysis Based on Vigitel 2023

Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.
ABSTRACT Background Food consumption is influenced by sociodemographic factors throughout life, including generational affiliation. Different cohorts, such as Traditionalists, Baby Boomers, Generation X, Generation Y and Generation Z, are considered.
João Paulo Lima de Oliveira, Laudicéia Ferreira Fróis, Bianca Aparecida de Sousa, Hemily Lopes Menezes Silvério, Giovana Oliveira Mendonça, Leticia Ohara de Paiva, Nathalia Luiza Ferreira, Lílian Gonçalves Teixeira   +7 more
wiley   +1 more source

Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients. [PDF]

Foods, 2023
Nieto G, Peñalver R, Ortuño C, Hernández JD, Guillén I.   +4 more
europepmc   +1 more source

Adult Sensory Education for Sustainable Eating: The Moderating Roles of Prior Experience

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Although sensory education has traditionally targeted children, its application to adult populations remains underexplored. This study examined how a Sapere‐based adult sensory education program grounded in social cognitive theory (SCT) influences food literacy, taste sensitivity, and healthy eating behavior among university students.
Yulee Shin, Seonyeong Baek, Sunny Ham
wiley   +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

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

Antibiotic susceptibility profiles of ropy slime-producing Leuconostoc mesenteroides isolated from cooked meat products

Microbiology Research, 2016
The transfer of antibiotic resistance via the food chain is a global concern. Nevertheless, more attention is required to non-pathogenic strains, such as spoilage bacteria, which could transmit genes to pathogens.
Maria F. Iulietto, Paola Sechi, Elena Borgogni, Beniamino T. Cenci Goga   +3 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

Effects of the Consumption of Low-Fat Cooked Ham with Reduced Salt Enriched with Antioxidants on the Improvement of Cardiovascular Health: A Randomized Clinical Trial. [PDF]

Nutrients, 2021
Victoria-Montesinos D, Arcusa R, García-Muñoz AM, Pérez-Piñero S, Sánchez-Macarro M, Avellaneda A, López-Román FJ.   +6 more
europepmc   +1 more source

Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes

Food Chemistry: X
To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO).
Jing Yang, Shu Shi, Ping Wang, Gui Peng Li, Huai Yao Wang, Wen Liang Wu, Zhang Luo, Qian Yang Gao, Zhen Dong Liu   +8 more
doaj   +1 more source