Results 61 to 70 of about 141,887 (269)
Effect of collagen casing on the quality characteristics of fermented sausage.
PLoS ONE, 2022 ObjectiveFermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage.
Xinlei Yan +4 more
doaj +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
AgritechFat 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 +4 more
doaj +1 more source
Spatial damping of propagating sausage waves in coronal cylinders
, 2015 Sausage modes are important in coronal seismology. Spatially damped propagating sausage waves were recently observed in the solar atmosphere. We examine how wave leakage influences the spatial damping of sausage waves propagating along coronal structures
Chen, Shao-Xia +4 more
core +1 more source
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely +3 more
wiley +1 more source
Frontiers in Microbiology, 2021 Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes.
Hongjiao Han +5 more
doaj +1 more source
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
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
God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods
Psychology &Marketing, EarlyView.ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
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