Results 291 to 300 of about 20,163,735 (339)

Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence

Annals of Internal Medicine, 2019
Cancer is the leading cause of morbidity and mortality worldwide (1). Authorities have postulated that dietin particular, consumption of red meat and processed meatmay be a determinant of cancer risk (2). Many primary studies have reported an association
M. Han, D. Zeraatkar, G. Guyatt, Robin W. M. Vernooij, R. El Dib, Ying Zhang, Abdullah M Algarni, G. Leung, Dawid Storman, C. Valli, Montserrat Rabassa, Nadia Rehman, Michael Parvizian, Max Zworth, J. Bartoszko, L. Lopes, D. Sit, M. Bała, P. Alonso-Coello, B. Johnston   +19 more
semanticscholar   +1 more source

Use of sensory science for the development of healthier processed meat products: a critical opinion

, 2020
In the present day, consumers are increasingly concerned about the relationship between diet and health, which has led to an increase in demand for healthier products. However, developing these types of products, while preserving their sensory quality is
E. Saldaña, T. Merlo, I. Patinho, J. Rios-Mera, C. J. Contreras-Castillo, M. M. Selani   +5 more
semanticscholar   +1 more source

Starters in the processing of meat products

Meat Science, 1994
Starter cultures applied in meat technology may contain moulds, yeasts and bacteria. Moulds have been selected with the primary intension to exclude any potential of mycotoxin production. Their sensory effects and the requirements of technology are also criteria for suitable starters.
W P, Hammes, H J, Knauf
openaire   +2 more sources

To meat or not to meat? Processed meat and risk of dementia

The American Journal of Clinical Nutrition, 2021
Tian-Shin, Yeh, Deborah, Blacker, Alberto, Ascherio   +2 more
openaire   +2 more sources

Cholesterol oxides in processed meats

Meat Science, 1986
Methods for the extraction of cholesterol oxides from meats were studied. A dry column technique for the extraction of sterols was found to be more rapid and convenient than conventional chloroform-methanol extraction. An overall yield of 32·0% and 23·6% for radiolabelled cholesterol and cholesterol oxides, respectively, was obtained after dry column ...
N A, Higley, S L, Taylor, A M, Herian, K, Lee   +3 more
openaire   +2 more sources

Association of red and processed meat consumption with cardiovascular morbidity and mortality in participants with and without obesity: A prospective cohort study.

Clinical Nutrition, 2020
OBJECTIVE There is increasing evidence that red and processed meat consumption is associated with increased risk of cardiovascular (CV) disease. However, little literature reported the association among people with obesity versus those without obesity ...
Jufen Zhang, K. Hayden, R. Jackson, R. Schutte   +3 more
semanticscholar   +1 more source

Liquid chromatography-mass spectrometry bottom-up proteomic methods in animal species analysis of processed meat for food authentication and the detection of adulterations.

Mass spectrometry reviews (Print), 2019
This review offers an overview of the current status and the most recent advances in liquid chromatography-mass spectrometry (LC-MS) techniques with both high-resolution and low-resolution tandem mass analyzers applied to the identification and detection
Anna Stachniuk, Agata Sumara, M. Montowska, E. Fornal   +3 more
semanticscholar   +1 more source

Epidemiologic Burden of Red and Processed Meat Intake on Colorectal Cancer Mortality

Nutrition and Cancer, 2020
A clear epidemiologic association has been reported between intake of red processed meat and colorectal cancer. Therefore, an electronic search was performed in Global Health Data Exchange (GHDx) registry, using the keywords “diet high in red meat ...
C. Mattiuzzi, G. Lippi
semanticscholar   +1 more source

Red and processed meat consumption and cancer outcomes: Umbrella review.

Food Chemistry, 2021
Yin Huang, D. Cao, Zeyu Chen, Bo Chen, Jin Li, Jianbing Guo, Q. Dong, Liangren Liu, Q. Wei   +8 more
semanticscholar   +1 more source

Cysticerci in Processed Meat in Guatemala

The American Journal of Tropical Medicine and Hygiene, 1965
Summary Samples of sausages and frankfurters collected in 176 stores in Guatemala City (in a 20% random sample of 3,758 food establishments) were examined for the presence and viability of cysticerci. Cysticercus cellulosae (1–45 per sample) was found in 6 percent of 99 pork sausage, 6.5 percent of 107 Spanish-type sausage, and none of the 6 cocktail ...
J, ZAPATEL, A, UBIETO, M, MARTINEZ
openaire   +2 more sources