Results 91 to 100 of about 102,346 (307)
Liang you shipin ke-jiThe digestible indispensable amino acid score (DIAAS) was developed in 2011 to determine protein quality of human foods. However, protein quality of cooked pork, the most consumed meat in the world, has not previously been characterized by this method ...
John K. MATHAI +2 more
doaj +1 more source
Obesity and overall satisfaction with pork meat and derived pork-based products.
Nutricion hospitalaria, 2010 Each consumer is a potential patient. Epidemiologists and public health practitioners question why there is little adherence to dietary advice, particularly among overweight/obese individuals. Most recommendations describe a lifestyle incorporating healthy diet, physical activity, and weight management.
Resano, H. +4 more
openaire +5 more sources
LIVE HOG AND PORK IMPORTS: PAST AND PROJECTED CONSEQUENCES FOR THE U.S. PORK SECTOR [PDF]
The U.S. pork sector is modeled to simulate the effects of alternative import levels on prices, production, consumption, farm receipts, and consumer expenditures.
Young, Robert E., II +3 more
core
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
An Examination of Additively Separable Willingness-To-Pay for Environmental Attributes: Evidence from a Pork Experiment [PDF]
This paper examines what is the best method for pork producers to market pork products with environmental attributes. The objective is to examine evidence of whether it is beneficial for pork producers to incorporate multiple environmental attributes ...
Kliebenstein, James B., Hurley, Sean P.
core
ChemFoodChem, EarlyView.This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi +4 more
wiley +1 more source
THE INFLUENCE OF SALMONELLA IN PIGS PRE-HARVEST ON SALMONELLA HUMAN HEALTH COSTS AND RISK FROM PORK [PDF]
Salmonellosis in people is a costly disease, much of it occurring because of food associated exposure. We develop a farm-to-fork model which estimates the pork associated Salmonella risk and human health costs.
Miller, Gay Y. +3 more
core
Cancer Nexus, EarlyView.ABSTRACT Objective This single‐center retrospective cohort study evaluated whether, among patients with stage IV cancer who participated in a pragmatic “alkalization therapy”—defined as a low potential renal acid load diet plus oral sodium bicarbonate and/or potassium/sodium citrate—urinary pH was associated with long‐term survival.
Shion Kachi +5 more
wiley +1 more source
Quality Analysis of Infrared and Microwave Roast Pork
Shipin gongye ke-jiThe effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed that,
Lin WANG +4 more
doaj +1 more source
ANALYSIS OF CHANGING METHODS OF VERTICAL COORDINATION IN THE PORK INDUSTRY [PDF]
This study examines the motivation behind contracts and vertical integration in the pork industry, and simulates the effects of potential improvements in coordination.
Martinez, Stephen W. +2 more
core