Results 11 to 20 of about 5,675 (192)

Integration of genomics in surveillance and risk assessment for outbreak investigation. [PDF]

EFSA J, 2022
Abstract Keeping food safe is a challenge that needs continuous surveillance for the sake of consumers’ health. The main issue when a food‐borne pathogen outbreak occurs is represented by the identification of the source(s) of contamination. Delivering this information in a timely manner helps to control the problem, with positive outcomes for everyone,
Pennone V, Cobo-Díaz JF, Prieto-Maradona M, Álvarez-Ordóñez A.   +3 more
europepmc   +2 more sources

Análisis del trabajo en la fábrica de embutidos "La Italiana" aplicado a las líneas de producción de embutidos [PDF]

, 2010
La Fábrica de Embutidos "La Italiana"; tiene en el mercado de cárnicos y embutidos aproximadamente veinte años desde su fundación, a la fecha goza de una gran aceptación de los consumidores locales y nacionales. Es una Empresa en constante innovación, su proceso productivo consta de varias etapas, se utiliza como materia prima carne de res, pollo ...
Benalcázar López, Javier Alejandro, Wilches Garzón, Pablo Esteban   +1 more
core   +3 more sources

Determinação espectrofotométrica de nitrito em produtos cárneos embutidos

, 2017
O mercado de embutidos tem apresentado grande expansão e alta competitividade na última década, uma vez que o consumo de produtos cárneos como salsichas, linguiças e mortadelas tem se tornado cada vez mais presente no hábito alimentar da população brasileira.
Oliveira, Jéssica Fernandes de; Universidade Estadual Paulista (UNESP), Campus de Botucatu, São Paulo, Brasil, Silva, Uilian Ribeiro da; Fundação Regional Educacional de Avaré, São Paulo, Brasil., Pastore, Victor Alessandro Abib; Universidade Estadual Paulista (UNESP), Campus de Botucatu, São Paulo, Brasil, Azevedo, Everton Cruz de; Universidade Estadual Paulista (UNESP), Campus de Botucatu, São Paulo, Brasil, Campos, Gláucia Martins de; Universidade Estadual Paulista (UNESP), Campus de Botucatu, São Paulo, Brasil, Silva, Felipe Chaimsohn Gonçalves da; Universidade Estadual Paulista (UNESP), Campus de Botucatu, São Paulo, Brasil, Raghiante, Fernanda; Universidade Estadual Paulista (UNESP), Campus de Botucatu, São Paulo, Brasil, Martins, Otávio Augusto; Universidade Estadual Paulista (UNESP), Campus de Botucatu, São Paulo, Brasil   +7 more
openaire   +2 more sources

Evaluación microbiológica de embutidos de ovino y caprino

, 2013
Los embutidos son, por sus características nutricionales y organolépticas, productos alimenticios de alta calidad que interesa preservar. Para aumentar el rendimiento de las explotaciones agrícolas,industrias de productos cárnicos y principalmente para reutilizar carnes procedentes de animales que no se encuadran en marcas de calidad, son desarrollados
Estevinho, Leticia M., Silva, Cátia, Rodrigues, Sandra, Teixeira, Alfredo   +3 more
core   +3 more sources

Carne de ovejas de desecho para embutidos

Bioagrociencias, 2023
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Gustavo Calao-Iglecias, Germani Adrián Muñoz-Osorio, Alfonso Juventino Chay-Canul   +2 more
openaire   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the establishment of shelf‐life of certain ready‐to‐eat foods sliced or cut and packaged before sale in retail establishments

Food Risk Assess Europe, Volume 1, Issue 2, September‐December 2023., 2023
Abstract Royal Decree 126/2015, of 27 February, approving the general rule on food information on foodstuffs presented unpackaged for sale to the final consumer and to mass caterers, those packaged in places of sale at the request of the purchaser, and those packaged by retail trade operators (BOE, 2015), states that it is mandatory to mention, among ...
Pablo Fernández Escámez, Carlos Alonso Calleja, Carlos Franco Abuín, Gloria Sánchez Moragas, Antonio Valero Díaz   +4 more
wiley   +1 more source

Development and validation of an instrument to assess Brazilians’ knowledge, perceptions, and behaviors toward salt and sodium

The Journal of Clinical Hypertension, Volume 24, Issue 5, Page 555-565, May 2022., 2022
Abstract This study aimed to develop and validate an instrument to assess Brazilian adults’ knowledge, perceptions, and behaviors (KPB) toward salt and sodium. Based on a PAHO/WHO questionnaire, a new instrument was developed and evaluated by 11 experts, generating item and scale‐level content validity indexes (I‐CVI and S‐CVI, respectively).
Alícia Tavares da Silva Gomes, Kamila Tiemann Gabe, Patricia Constante Jaime   +2 more
wiley   +1 more source

Myeloid‐derived suppressor cells support remyelination in a murine model of multiple sclerosis by promoting oligodendrocyte precursor cell survival, proliferation, and differentiation

Glia, Volume 69, Issue 4, Page 905-924, April 2021., 2021
Main Points The abundance of myeloid‐derived suppressor cells (MDSCs) correlates with the density of oligodendrocyte precursor cells (OPCs) in experimental autoimmune encephalomyelitis demyelinating lesions. MDSC secretome favors OPC survival, proliferation, and differentiation toward myelinating phenotypes. Osteopontin is crucial in MDSCs secretome to
Carolina Melero‐Jerez, Beatriz Fernández‐Gómez, Rafael Lebrón‐Galán, Maria Cristina Ortega, Irene Sánchez‐de Lara, Ana Cristina Ojalvo, Diego Clemente, Fernando de Castro   +7 more
wiley   +1 more source

Utilization of Cheesy Jackfruit (Artocarpus heterophyllus Lam.) Sw. Embutido

E3S Web of Conferences, 2022
This study aimed to utilize Jackfruit into Cheesy Embutido. This research was conducted to determine the level of consumer's acceptability of Jackfruit Cheesy Embutido. Embutido is a Filipino-style meatloaf made with a festive mixture of any type of meat, carrots, and raisins wrapped around slices of eggs, cheese, and sausage.
Mosura Noeme C, Esbieto Rosevic M
openaire   +2 more sources

Venta a granel de embutidos: una tendencia de comercialización asociada al riesgo de enfermedades transmitidas por alimentos en Culiacán, México

Revista Mexicana de Ciencias Pecuarias, 2020
La naturaleza, producción y consumo de los embutidos definen al alimento como vulnerable, a la contaminación con microorganismos patógenos que propicien enfermedades transmitidas por los alimentos.
Maribel Jiménez-Edeza, Maritza Castillo-Burgos , Lourdes Janeth Germán-Báez, Gloria Marisol Castañeda-Ruelas   +3 more
doaj   +1 more source