Results 51 to 60 of about 140,853 (265)

Cross-Sectional Survey of Sausage Consumers in Algeria: Prevalence and Risk Factors for Development of Food-Borne Illnesses and Antibiotic Use Behavior

International Journal of Bio-Resource and Stress Management, 2023
This cross-sectional questionnaire study was designed to determine the prevalence of food-borne illnesses and potential risk factors among Algerian sausage consumers, and to assess antibiotics use behavior among sick consumers. From August, 2018 to June,
Amina Hachemi, Nora Mimoune, Said Boukhechem, Safia Zenia, Sara Zaidi, Khatima Ait-Oudhia, Djamel Khelef   +6 more
doaj   +1 more source

The Numerical Sausage [PDF]

, 1994
The renormalization group equation describing the evolution of the metric of the non linear sigma models poses some nice mathematical problems involving functional analysis, differential geometry and numerical analysis.
Belardinelli, Lorenzo, Onofri, Enrico
core  

A Cost‐Effective Hybrid Method For Homogeneous Matrix Coating in Matrix‐Assisted Laser Desorption/Ionization Mass Spectrometry Imaging Using Simultaneous Spin and Spray Deposition

Analysis &Sensing, EarlyView.
This study introduces an in‐house spin coater for matrix‐assisted laser desorption/ionization mass spectrometry imaging, providing homogeneous matrix deposition via simultaneous spray and spin. The approach yields reproducible signals and clear metabolite distributions in complex tissues.
Lanaia Ítala Louzeiro Maciel, Jussara Valente Roque, Almir Custodio Batista Junior, Gabriel Henry Morais Dufrayer, Naará da Silva Balbino, Keilah Valéria Naves Cavalcante, Marcos Divino Ferreira Junior, Andrea Rodrigues Chaves, Boniek Gontijo Vaz   +8 more
wiley   +1 more source

Research progress on the gel properties of fermented sausage

Food Materials Research
Fermented sausage is a fermented meat product favored by a large number of of consumers. In fermented sausages, the formation of gel is one of the key steps, and its composition mainly includes meat protein and fat, among which myofibrillar protein is ...
Shiqin Hao, Min Qian, Yaru Wang, Kaiping Zhang, Jianjun Tian, Xinliang Wang   +5 more
doaj   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design

Foods and Raw Materials, 2019
In this study, we applied the D-optimal mixture design method to optimise prebiotic sausage formulation with inulin, konjac (Amorphophallus konjac L.), and starch.
Fahimeh Safaei, Khadijeh Abhari, Nader Karimian Khosroshahi, Hedayat Hosseini, Mojtaba Jafari   +4 more
doaj   +1 more source

New Marker of Colon Cancer Risk Associated with Heme Intake: 1,4-Dihydroxynonane Mercapturic Acid [PDF]

, 2006
Background: Red meat consumption is associated with an increased risk of colon cancer. Animal studies show that heme, found in red meat, promotes preneoplastic lesions in the colon, probably due to the oxidative properties of this compound.
Bingham, Sheila A., Corpet, Denis E., Cross, Amanda J., Gasc, Nicole, Gottardi, Gaëlle, Guéraud, Françoise, Peiro, Géraldine, Pierre, Fabrice, Taché, Sylviane   +8 more
core   +4 more sources

Identification of histone deacetylase inhibitor targeting type I interferon and B‐cell abnormalities in systemic lupus erythematosus

Arthritis &Rheumatology, Accepted Article.
Objective Systemic lupus erythematosus (SLE) is characterized by increased type I interferon (IFN‐I) and autoantibody production. This study aimed to identify drugs that can inhibit both IFN‐I and autoantibody production. Methods We identified an inhibitor of IFN‐I production from a chemical library.
Takehiro Hirayama, Hachiro Konaka, Yasuhiro Kato, Takayuki Shibahara, Chisato Nishizawa, Kohei Tsujimoto, JeongHoon Park, Eri Itotagawa, Tatsunori Jo, Masayuki Nishide, Sumiyuki Nishida, Yoshihito Shima, Masashi Narazaki, Wataru Aoki, Ken J Ishii, Hyota Takamatsu, Atsushi Kumanogoh   +16 more
wiley   +1 more source

Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel

Agritech
Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta, Ambar Rukmini, Umar Santoso, Supriyadi Supriyadi, Sri Raharjo   +4 more
doaj   +1 more source

The characterization of the functional properties of three cold alkali extracted meat protein concentrates and the relationship between functional properties determined using model systems and the properties of an emulsion-type sausage in which they were incorporated : a thesis presented in partial fulfilment of the requirements for the degree of Masterate of Technology (Biotechnology) at Massey University [PDF]

, 1981
The feasibility of marketing three meat protein concentrates (MassMPC, MyoMPC and SarcoMPC) on the commercial protein market was studied. Solubility, heat gel strength, water binding and emulsification properties of these proteins were investigated under
Nicklin, Suzanne Helen
core