Results 71 to 80 of about 22,381 (294)

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

Sensory properties of Petrovská Klobása (dry-fermented sausage) ripened in traditional and industrial conditions [PDF]

Journal on Processing and Energy in Agriculture, 2010
The sensory properties, as well as the overall sensory quality of dry-fermented sausage Petrovska klobása, were evaluated in relation to different processes of drying and ripening. Raw sausages were divided into two groups: ripened in the traditional way
Jokanović Marija, Petrović Ljiljana, Ikonić Predrag, Tomović Vladimir, Džinić Natalija, Savatić Snežana, Tasić Tatjana   +6 more
doaj  

PRDM1 Knockdown Promotes Ferroptosis and Sunitinib Sensitivity by Modulating the PI3K/Akt Signaling Through Inhibition of ESM1 Transcription in Renal Cell Carcinoma

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, Xin‐Qi Pei, Ji‐Ping Sun, Chen‐Hui Ma, Xin‐Yang Wang, Xu‐Dong Li   +5 more
wiley   +1 more source

Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content

Two different morphologies of nanocellulose - cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colour ...
Yunping Cheng, Qiuling Li, Hongzhen Guo, Xiaolan Shang   +3 more
core   +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

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Food Science of Animal Resources, 2020
Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via ...
Mutamed Ayyash, Amin Olaimat, Anas Al-Nabulsi, Shao-Quan Liu   +3 more
doaj   +1 more source

Urbanization and food transition in the Brazilian Amazon: From wild to domesticated meat

People and Nature, EarlyView.
Abstract Urbanization is expected to influence food transitions, resulting in a shift from wild foods to more domesticated foods. Concomitantly, food insecurity and urban demand for natural resources, including wildlife, are expected to increase overall, even when the per capita consumption is expected to decrease.
Willandia A. Chaves, Denis Valle, Aline S. Tavares, Thais Q. Morcatty, Marcelo D. Vidal, Tatiana Schor, Eduardo M. von Mühlen, David S. Wilcove   +7 more
wiley   +1 more source

Sausages, Cheese, Chips, and Crackers on a Tray

, 1935
The photograph was taken for an advertisement for the Bon Ton Shop. Different types of cheeses are shown along with Ritz crackers, chips, and sausages. Wine glasses are next to the tray.
Martin's Photo Shop
core  

The magnitude and economic replacement value of wild meat obtained from ‘recreational’ big game hunting in the United States

People and Nature, EarlyView.
Abstract Meat production has notable benefits for food security, nutrition and various production economies, but has elicited substantial negative environmental impacts. Recreational hunting provides an alternative to agricultural meat production for over 24 million hunters worldwide.
Shane P. Mahoney, Richard D. Honor
wiley   +1 more source

Long‐term impact of exposure to Royal Guard, a pyriproxyfen‐based bed net, on pyrethroid‐resistant malaria vectors from Cameroon using DNA‐based metabolic resistance markers

Pest Management Science, Volume 81, Issue 4, Page 2165-2180, April 2025.
We used recently detected P450 DNA‐based markers of pyrethroid resistance in both Anopheles funestus and Anopheles gambiae to demonstrate that although pyrethroid‐resistant mosquitoes have higher ability to survive and live longer after exposure to Royal Guard, this net significantly affects their lifespan, blood feeding ability and interestingly ...
Emilie S Ngongang‐Yipmo, Magellan Tchouakui, Benjamin D Menze, Riccado F Tiomela, Derrick Fofie, Vanessa B Ngannang‐Fezeu, Jean L Mugenzi, Flobert Njiokou, Charles S Wondji   +8 more
wiley   +1 more source