Results 71 to 80 of about 624 (97)

The Effectiveness of the Low-Glycemic and Insulinemic (LOGI) Regimen in Maintaining the Benefits of the VLCKD in Fibromyalgia Patients. [PDF]

Nutrients
Castaldo G, Marino C, D'Elia M, Grimaldi M, Napolitano E, D'Ursi AM, Rastrelli L.   +6 more
europepmc   +1 more source

Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives. [PDF]

Foods
Stanišić N, Kurćubić VS, Stajić SB, Tomasevic ID, Tomasevic I.   +4 more
europepmc   +1 more source

An Assessment of the Dietary Habits of Individuals with Migraine Living in Spain: An Exploratory Observational Cross-Sectional Pilot Study. [PDF]

Nutrients
Esteves-Mesquita V, Fernández-Cardero Á, Sarriá B, Martín-Cabrejas I.   +3 more
europepmc   +1 more source

Metagenomic Analysis of Ready-to-Eat Foods on Retail Sale in the UK Identifies Diverse Genes Related to Antimicrobial Resistance. [PDF]

Microorganisms
Haynes E, Macarthur R, Kennedy M, Conyers C, Pufal H, McGreig S, Walshaw J.   +6 more
europepmc   +1 more source

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. [PDF]

Foods
Dragoev SG.
europepmc   +1 more source

Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review. [PDF]

Curr Res Food Sci
Premi L, Rocchetti G, Lucini L, Morelli L, Rebecchi A.   +4 more
europepmc   +1 more source

Nutritional Strategies for Olympic Biathletes: A Practical Review. [PDF]

Nutrients
Gawelczyk M, Kaszuba M, Petr M.
europepmc   +1 more source

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Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage

International Journal of Food Science and Technology, 1999
Abstract Samples of cooked ham and bacon were dipped in water or 2, 4 or 6% gelatin solutions. Samples were then packed in oxygen permeable or vacuum packaging film and stored at −18 °C for seven months. Lipid oxidation (TBARS) and colour stability (Hunter a* values) were assessed monthly.
R Villegas, T P O'Connor, J P Kerry, D J Buckley   +3 more
exaly   +2 more sources

Effect of Natural Stabilised Pork Haem Pigment on the Colour, Colour Stability and Texture of Cooked Hams from Pale, Soft and Exudative Meat

Food Science and Technology International, 2006
The effect of the addition of pork haem pigment on the colour, colour stability and texture of cooked hams from pale, soft and exudative meat (PSE hams) was studied. A total of 62 hams were selected at 15h post mortem on the basis of pH, electrical conductivity (EC) and L* value in semimembranosus (SM) and biceps femoris (BF) muscles. Hams were divided
Javier Polo, M A Oliver
exaly   +2 more sources