Results 71 to 80 of about 29,915 (300)

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
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

Photograph of a piece of sheep's blood sausage

, 2023
This is a photograph of a piece of sheep's blood sausage.
Yoshida, Shigeki
core  

Meat Intake and Risk of Gastric and Esophageal Adenocarcinoma in the European Prospective Investigation Into Cancer and Nutrition (EPIC) Study

International Journal of Cancer, EarlyView.
Limited evidence links processed meat intake and non‐cardia gastric cancer, while esophageal adenocarcinoma is increasing in Western countries, where diets are typically high in red and processed meats. Using data from over 450,000 participants from a large prospective study, the authors examined meat consumption and the risk of gastric and esophageal ...
Catalina Bonet, Lucía Rizzolo‐Brime, Sara Montañés, Mariem Hajji, Chloé Marques, Gianluca Severi, Matthias B Schulze, Christina C. Dahm, Anne Tjønneland, Anja Olsen, Maria S. De Magistris, Valeria Pala, Alberto Catalano, Guri Skeie, Magritt Brustad, Torill Enget Jensen, Maria‐José Sánchez, Marcela Guevara, Natalia Cabrera Castro, Keren Papier, Elisabete Weiderpass, Viktoria Knaze, Jin Young Park, Gwen Murphy, Antonio Agudo, Paula Jakszyn   +25 more
wiley   +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, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Using Mixture of Some Natural Preservatives to Prolong Shelf Life of Frozen Sausage [PDF]

Egyptian Journal of Animal Health
The meat industry has been increasing the strategies to produce and commercialize products focusing on the reduction or even the replacement of chemical preservatives.
doaj   +1 more source

Democracy Sausage with Mark Kenny: These days with Stan Grant

, 2021
On the first episode of Democracy Sausage for 2021, journalist and author Stan Grant joins Mark Kenny to discuss whether President Joe Biden can address the serious challenges facing the United States, plus the trajectory of the Australia Day debate.
Kenny, Mark, Grant, Stan
core  

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

RISK ASSESSMENT OF HEAT TREATED STREET VENDED EDIBLE OFFALS [PDF]

Veterinary Medical Journal - Giza, 1999
Thirty sixth samples of heat treated meat organs and edible viscera were collected from street ven- dors in Cairo and Giza. Six samples from each heart, liver, rice sausage, meat Sausage, tripes and lung were collected and tested bacteriologically.
M ELMOSSALAMI
doaj   +1 more source

Photograph of the procedure for making sheep's blood sausage

, 2023
This is a photograph of the procedure for making sheep's blood sausage.
Yoshida, Shigeki
core