Chemical composition, safety and quality attributes of traditional cottage sausage
Czech Journal of Food Sciences, 2019 The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers.
Krzysztof Surówka +6 more
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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
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley +1 more source
SeparationsIn the present study, we investigated to what extent soybean was used in industrial and homemade sausage produced in Kosovo, as well as its potential impact on the fatty acid profile.
Dafina Mehmetukaj +7 more
doaj +1 more source
Microbiological Quality of Sausage during Slicing at Food Retail Stores in Shiraz, Iran [PDF]
International Journal of Nutrition Sciences, 2017 Background: Sausage can become contaminated via the environment, handlers, and equipment particularly slicing machines and cutting utensils during processing.
Mohammad Hassan Ehrampoush +6 more
doaj
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. +8 more
core +4 more sources
Approach to Nail Pitting in Pediatric and Adolescent Patients: A Dermatology Perspective
JEADV Clinical Practice, EarlyView.ABSTRACT This narrative review aims to discuss the etiologies of nail pitting in pediatric and adolescent patients, while providing a framework for further evaluation of possible underlying systemic conditions and their clinical findings from a dermatologic standpoint.
Elizabeth Botto +3 more
wiley +1 more source
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013 The purpose of this study was investigation and comparison of physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi.
A.R. Yousefi email ; M. Moosavi-Nasab; M. Govahian
doaj
On the nature of transverse coronal waves revealed by wavefront dislocations
, 2015 Coronal waves are an important aspect of the dynamics of the plasma in the corona. Wavefront dislocations are topological features of most waves in nature and also of magnetohydrodynamic waves. Are there dislocations in coronal waves?
Ariste, A. López +4 more
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The Kaohsiung Journal of Medical Sciences, EarlyView.ABSTRACT Renal cell carcinoma (RCC) is a commonly occurring and considerable burden on public health. Although chemotherapy benefits patients with advanced RCC, sunitinib resistance leads to a poor prognosis. Ferroptosis is also involved in sunitinib resistance in RCC.
Yi‐Shuai Zhang +5 more
wiley +1 more source