Results 151 to 160 of about 22,381 (294)
Environmental Psychology Research, Volume 1, Issue 2, June 2026.Abstract Background Addressing the climate crisis requires both systemic transformation and individual behavioural change. This is particularly important among high socio‐economic status (SES) individuals, whose carbon‐intensive lifestyles contribute disproportionately to greenhouse gas emissions, and who are positioned as powerful agents of system ...
Catriona Ewart +7 more
wiley +1 more source
Frying sausages (GCCS_BCE25496_13A)
Frying sausages at the Grouse Creek, Utah, 4th of July breakfast. July 6, 1985. One black and white negative (1 x 2.25 inches)
Edison, Carol A.
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Biogenic amines in cool smoked sausages with biological additives.
, 2006 The amounts of biogenic amines putrescine, histamine and tyramine were determined by HPLC method in samples of a cold smoked sausages with biological additives: polisaccharide origin prebiotic, mixture of polisaccharide origin prebiotic and probiotic ...
Garmienė, Galina, +4 more
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Food Science &Nutrition, Volume 14, Issue 6, June 2026.We assessed dietary intake and protein adequacy among pregnant women using the duplicate portion method and urinary nitrogen excretion. Nitrogen balance was used to evaluate protein status, showing that poorer diet quality and higher BMI were associated with negative nitrogen balance, while better diet quality was linked to positive balance.
Adriana Granich‐Armenta +8 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Nanocomposite coatings based on mechanically deboned chicken meat protein incorporated with nanoclay, Ziziphora clinopodioides essential oil, and eugenol effectively improved the microbial quality, safety, and sensory attributes of refrigerated ostrich meat.
Hassan Barkhordari +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source
Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages. [PDF]
MoleculesŁepecka A +9 more
europepmc +1 more source
Assortment and quality control of smoked sausages
, 2015 Розкрито зміст товарної групи „сирокопчені ковбаси”. Проаналізовано її роль у структурі харчування населення, визначено підходи до складання асортименту та контролю якості сирокопчених ковбас.
Луценко, Т. М. +3 more
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