Results 51 to 60 of about 3,901,057 (223)
Critical factors affecting households' red meat consumption in Turkey [PDF]
, 2023 Red meat consumption is vital for a balanced diet. This research examines the factors that cause consumers to prefer red meat, determines the shopping channels from which red meat is purchased, and the frequency and consumption of red meat.
Gurbuz, IB, Gemeç, E, Özkan, G
core
Cancer in Systemic Sclerosis: Clinical Associations and Prognostic Impact From the EUSTAR Registry
Arthritis &Rheumatology, EarlyView.Objective Cancer represents a major cause of death in systemic sclerosis (SSc). Established risk factors are limited to specific subsets, particularly early diffuse anti‐RNA polymerase III (POLR3)–positive disease, needing further exploration. Methods We performed a nested case‐control study within the European Scleroderma Trials and Research group ...
Antonio Tonutti +52 more
wiley +1 more source
Alpha-gal allergy in a South Asian country
BMC ImmunologyBackground Alpha gal syndrome (AGS) is a delayed allergy to red meat, due to IgE to galactose-alpha-1,3-galactose (alpha-gal). Sensitization occurs via tick bites.
Dhanushka Dasanayake +5 more
doaj +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
, 2023 Background: Today, more than ever, the consumption of red and processed meat has been largely proposed as evidence for the development of cancer in humans, especially in those populations consuming a western diet.
Tewfik, I.
core +1 more source
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies [PDF]
, 2021 Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content ...
Aalhus, Jennifer +19 more
core +1 more source
ASEAN high value add red meat opportunities
, 2018 EXECUTIVE SUMMARY: MLA contracted the University of Southern Queensland to undertake foundation insights research relevant to the ASEAN markets to identify high-value growth opportunities that provide competitive advantage for Australian red meat value ...
Zhang, Shane +4 more
core +1 more source
Alpha‐Gal Syndrome: An Underrated Serious Disease and a Potential Future Challenge
Global ChallengesOver the past decades, red meat allergy, also known as mammalian meat allergy, which manifests differently from classic food allergies, has been reported in different countries and regions, including China.
Mengyuan Zhan +3 more
doaj +1 more source
Environmental and Molecular Drivers of the α-Gal Syndrome
Frontiers in Immunology, 2019 The α-Gal syndrome (AGS) is a type of allergy characterized by an IgE antibody (Ab) response against the carbohydrate Galα1-3Galβ1-4GlcNAc-R (α-Gal), which is present in glycoproteins from tick saliva and tissues of non-catarrhine mammals. Recurrent tick
Alejandro Cabezas-Cruz +10 more
doaj +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source