Metabolomic analysis of serum from rats following long-term intake of Chinese sausage
Food & Nutrition Research, 2018 Introduction: Owing to the contamination of chemical pollutants, especially nitrosamines and their precursors, in Chinese sausage, long-term intake of Chinese sausage may have potential health effects.
Minxian Rong +5 more
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Gender &History, EarlyView.Abstract This article explores the marmalade machine, a mechanical device designed to slice orange peel. These niche objects were manufactured between roughly 1870 and 1938 in Britain. As a so‐called ‘labour‐saving’ gadget, the marmalade machine sliced orange peel quickly and effectively, removing the tedious process of slicing orange peel by hand ...
Katie Carpenter
wiley +1 more source
Some quality properties of turkish fermented sausages consumed in konya [PDF]
Eurasian Journal of Veterinary SciencesIn this research, chemical and microbiological properties of 30 Turkish sausage samples collected from Konya markets were determined. At the result of microbiological analyzes, the average count oftotal microorganisms, Coliform groups, Staphylococcus ...
Mustafa Atasever +3 more
doaj
Market Valuation of Risk Reporting: The Role of Business Model Disclosure
Abacus, EarlyView.Narrative risk reporting is essential to providing investors with information about company risks. Recent regulations require large companies to disclose narrative information about their main risks, opportunities, and business model (BM) value drivers.
Chiara Crovini +3 more
wiley +1 more source
The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage [PDF]
Eurasian Journal of Veterinary SciencesThe aim of the study determined the effects of Texturized Soy Protein (TSP) and Consantrated Soy Protein (CSP) on the quality of chicken sausage. Atler hidrated, TSP and CSP were added to sausage batter at the levels of 2.5-0%; 5-0%; 0-2.5%; 0-5% and 2.5-
Semra Kayaardı +3 more
doaj
Effect of Mixed Culture of Lactobacillus plantarum and Staphylococcus simulans on Physicochemical Properties, Flavor and Antioxidant Capacity of Fermented Mutton Sausage [PDF]
Shipin KexueIn this study, we aimed to investigated the effect of mixed cultures on improving the physiochemical properties, flavor and antioxidant activity of peptides of fermented mutton sausage.
FENG Meiqin, GONG Yao, SUN Jian
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Allergic Sensitization to Inhalant Allergens in the Upper Respiratory Tract—the B Cell Side
Allergy, EarlyView.ABSTRACT Allergic diseases are on the rise worldwide, driven by respiratory epithelial barrier dysfunction that promotes sensitization to inhalant allergens such as pollen, dust mites, pet dander, and fungal spores. These antigens trigger IgE‐mediated immune responses that lead to diseases such as allergic rhinitis (AR) and asthma.
Ola Grimsholm +9 more
wiley +1 more source
Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic [PDF]
Eurasian Journal of Veterinary SciencesThis study was carried out for producing a new product "Poultry Sausage" and investigate its quality factors.The poultry sausage used in the experiments was developped by the applications of several tests and trials.
Nazif Anıl +4 more
doaj
, 1999 Sausages, one of the oldest forms of processed food, are a means of using and preserving animal trimmings. The hot dog is a specialized sausage. It originated in Germany where it was named “dachshund” sausage because it looked like the popular badger ...
Geier, Hans, Lewis, Carol E.
core
Challenging neoliberal time: Creating space for radical praxis in geography
Area, EarlyView.Short Abstract The non‐linearity of time is a useful way to understand how we work in academia. In this paper I explore how can we change how we use our time. I propose three responses, which each play with time as non‐linear, multiple rhythms, and as having a lack of balance or stability.
Jenny Pickerill
wiley +1 more source