Results 161 to 170 of about 2,995 (190)

Measuring sugar intake in oral health birth cohort studies: a scoping review. [PDF]

Front Nutr
Sarawagi S, Gambetta-Tessini K, Alves-Costa S, Cardoso MA, Nascimento GG, Peres KG.   +5 more
europepmc   +1 more source

Harmonizing Dietary Exposure of Adult and Older Individuals: A Methodological Work of the Collaborative PROMED-COG Pooled Cohorts Study. [PDF]

Nutrients
Prinelli F, Trevisan C, Conti S, Maggi S, Sergi G, Brennan L, de Groot LCPGM, Volkert D, McEvoy CT, Noale M, PROMED-COG Consortium.   +10 more
europepmc   +1 more source

Supplements for bone health. [PDF]

Arch Endocrinol Metab
Silva TDBD, Vieira GMM, Fraga LTS, Fernandes WD, Sakane EN, Maeda SS.   +5 more
europepmc   +1 more source

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Sensory Evaluation of Shrimp Flavored Nile Tilapia Mortadella

Journal of Experimental Agriculture International, 2019
Objectives: The aim was to develop and evaluate the microbiological and sensory characteristics of a mortadella made from mechanically separated shrimp flavored Nile Tilapia. Study Design: In the data generated in the acceptance test of the mortadellas, the averages and standard deviations were calculated and the Analysis of Variance (ANOVA) was ...
U. A. A. Vasconcelos, M. N. Oliveira, S. N. Oliveira, A. X. M. Queiroga, O. S. Silva, R. Bernadino Filho   +5 more
openaire   +1 more source

Substitution of synthetic antioxidant by curcumin microcrystals in mortadella formulations

Food Chemistry, 2019
This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile features. The mortadella with curcumin
Mário Muraoka, Júnior, Thaise Pascoato, de Oliveira, Odinei Hess, Gonçalves, Fernanda Vitória, Leimann, Leila Larisa, Medeiros Marques, Renata Hernandez Barros, Fuchs, Flávia Aparecida Reitz, Cardoso, Adriana Aparecida, Droval   +7 more
openaire   +2 more sources

Comparative evaluation of some antioxidants in salame Milano and mortadella production

Meat Science, 1997
Six formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0.05-0.1 and O.2%), one with catechin, one with phytic acid, and one with sesamol. The products were studied for oxidation levels (peroxide value, TBARS, cholesterol oxides) and colour stability.
GHIRETTI G., ZANARDI E., NOVELLI, ENRICO, CAMPANINI G., DAZZI G., MADARENA G., CHIZZOLINI R.   +6 more
openaire   +3 more sources

Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions

Meat Science, 2001
The presence of Listeria monocytogenes in ready-to-eat meat products is cause of concern to the food industry as well as to health authorities. Studies were conducted to evaluate the presence of L. monocytogenes in mortadellas acquired at retail stores and to evaluate the fate of two levels of a L.
L S, Bersot, M, Landgraf, B D, Franco, M T, Destro   +3 more
openaire   +2 more sources

Substitution of nitrite by sorbate and the effect on properties of mortadella

Meat Science, 2002
Investigation of substitution of nitrite by sorbate in mortadella involved preparation of the product with nitrite-sorbate combinations and controls of nitrite and sorbate alone. The results revealed that mortadella samples made with sorbate alone were not sensorily acceptable and had the highest TBA values.
A M, Al-Shuibi, B M, Al-Abdullah
openaire   +2 more sources

Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella

Meat Science, 1998
An investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale pork cuts (shoulder, ham trimmings, belly and backfat) were checked fresh and after frozen storage (1, 3 and 6 months). The streaky bacon was studied fresh and after scalding at 80 °C.
NOVELLI, ENRICO, ZANARDI E., GHIRETTI G.P., CAMPANINI G., DAZZI G., MADARENA G., CHIZZOLINI R.   +6 more
openaire   +3 more sources

Determination of thermal diffusivity of mortadella using actual cooking process data

Journal of Food Engineering, 2002
Abstract Thermal properties are very important to simulate heat transfer during heat treatment of foods. The aim of this work was to study heat transfer aspects of the mortadella cooking process and the use of actual temperature transient profiles to estimate the effective thermal diffusivity (α).
Bruno A.M. Carciofi, Jonhy Faistel, Gláucia M.F. Aragão, João B. Laurindo   +3 more
openaire   +1 more source