Results 51 to 60 of about 22,381 (294)

The isolation of salmonellas from British pork sausages and sausage meat [PDF]

Journal of Hygiene, 1975
SUMMARYBetween 1969 and 1974, 1467 packets (3309 samples) of pork sausages and sausage meat produced by two large and two medium sized manufacturers and several local butchers were examined for the presence of salmonellas. Of these, 435 packets (786 samples) were found to contain salmonellas, but there was a wide variation in the isolation rates ...
D, Roberts, K, Boag, M L, Hall, C R, Shipp   +3 more
openaire   +2 more sources

Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure [PDF]

, 1999
The effect of high pressure processing at high temperature on texture and color of frankfurter-type sausages made with different contents of mechanically recovered poultry meat (MRPM) was evaluated and compared with that of a standard cooking process ...
M. Mor-Mur, B. Guamis, J. Yuste, M. Capellas, Yuste Puigvert, Josep, Mor-Mur i Francesch, Montserrat, R. Pla, Capellas Puig, Marta, Guamis López, Buenaventura, Pla Soler, Reyes   +9 more
core   +1 more source

Ultrasmall Fe‐curcumin immunomodulators reinvigorate CAR‐T cells to potentiate solid tumor immunotherapy by mitigating cell exhaustion and senescence

BMEMat, EarlyView.
This work discovered a novel research that ultrasmall Fe‐curcumin immunomodulators could reinvigorate CAR‐T cells to potentiate solid tumor immunotherapy by mitigating cell exhaustion and senescence. Abstract CAR‐T cell immunotherapy has achieved exciting success in hematologic malignancies, but the therapeutic efficacy is relatively limited in solid ...
Jiazhi Duan, Yuchan Xue, Miao Zhang, Zihao Zhang, Shiyu Peng, Minghao Sui, Han Ding, Yingying Nie, Yuemin Feng, Le Wang, Tianru Zhang, Mingchuan Yu, He Xia, Hong Liu, Qiang Zhu, Songbo Zhao   +15 more
wiley   +1 more source

From Circular Economy Disclosure to Circular Transformation: A Case Study From Food‐Producing Companies

Business Strategy and the Environment, EarlyView.
ABSTRACT Changing the use of resources and the treatment of waste is an important driver towards sustainable development. While this includes transformation of production processes, it also requires the transition of complete business models towards more circularity.
Patricia Ruffing‐Straube, Ute Merbecks, Inge Wulf   +2 more
wiley   +1 more source

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage [PDF]

, 2009
The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca.
Nychas, George-John E., Call, Jeffrey E., Shoyer, Brad, Dourou, Dimitra, Illg, Ernst K., Luchansky, John B., Porto-Fett, Anna C. S.   +6 more
core   +1 more source

From Inflammatory Bowel Disease to Cancer: Gut Microbiota–Immune Microenvironment Crosstalk and Natural Product‐Based Therapeutic Opportunities

Cancer Nexus, EarlyView.
ABSTRACT Inflammatory bowel disease (IBD), primarily Crohn's disease and ulcerative colitis, is a chronic relapsing inflammatory disorder of the gastrointestinal tract and an important risk factor for IBD‐associated cancer. Increasing evidence suggests that gut microbiota dysbiosis, epithelial barrier dysfunction, and immune microenvironment remodeling
Xue Zhang, Chongchong Gao, Rui Jiang, Zijian Wu, Jian Bai   +4 more
wiley   +1 more source

Determine The Sensory Characteristics and Drivers of Liking for Sausage Products Using Check-All-That-Apply Method

Chemical Engineering Transactions, 2023
Despite the growing demand for more sustainable food production and consumption like plant-based products, there has not been much research on the sensory properties of plant-based sausages.
Hien T.N. Nguyen, Thinh H. Pham, Thien D. H. Nguyen   +2 more
doaj   +1 more source

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

, 2009
The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of Listeria monocytogenes) and Salmonella Enterica serovar Enteritidis and S.
Cambero Rodríguez, María Isabel, Hoz Perales, Lorenzo De La, Cabeza Briales, María Concepción, Ordóñez Pereda, Juan Antonio, Velasco De Diego, Raquel   +4 more
core   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages

Applied Sciences
This study investigates the presence of undeclared meat species in beef sausages and analyzes the impact of poultry meat addition on fatty acid composition.
Dafina Mehmetukaj, Armend Cana, Vlora Gashi-Zogëjani, Malbora Shandro-Zeqiri, Drita Bajraktari, Dean Jankuloski, Zehra Hajrulai-Musliu, Xhavit Bytyçi   +7 more
doaj   +1 more source