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The meat processing exposome in Africa: integrating traditional culinary practices, environmental co-exposures, and cancer prevention strategies. [PDF]
Front OncolNdebia EJ, Kamsu GT.
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Comprehensive review of salmonellosis: current status of the disease and future perspectives. [PDF]
Ital J Food SafAlhumaidan OS.
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On the Role of Food in the Transmission of <i>Helicobacter pylori</i> Infection: A Narrative Review. [PDF]
FoodsSchuppler M.
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Mitigating acrylamide formation using agrifood waste materials: A concise review. [PDF]
Food Chem XHassani MI.
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EFFECT OF CARRAGEENAN AND OAT FLOUR ON STORAGE CHARACTERISTICS OF FRIED MUTTON KOFTA
Journal of Food Processing and Preservation, 2009Low-fat high-fiber mutton kofta containing minced meat and optimized quantities of refined wheat flour (8.5%), oat flour (8.0%) and carrageenan (0.5%) was prepared. The product with wheat flour (9.0%) and fat (8.0%) and without oat flour and carrageenan was treated as control. The product was deep fat fried, packed under air or nitrogen and stored at 4
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