Results 81 to 90 of about 22,381 (294)

The chemical composition of traditional european sausages [PDF]

, 2019
Central-Eastern Europe is famous of sausages production such delighted as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica ...
Tkaczewska, Joanna, Živković, Vladimir, Walczycka, Maria, Migdał, Władysław, Kulawik, Piotr, Zajac, Marzena, Radović, Čedomir, Migdał, Lukasz, Migdał, Anna, Wesierska, Ewelina   +9 more
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Two‐Dimensional Materials For Lateral Flow Assays: A Critical Review of Functional Roles and Translational Challenges

VIEW, EarlyView.
2D nanosheets, with large surface area, excellent optical/electrical properties, and high specificity, combine with lateral flow assay strips to enable rapid, readable detection, boosting the strips’ development and applications. Abstract Lateral flow assays (LFAs) are widely used for point‐of‐care diagnostics, but their detection capability remains ...
Weimin Xu, Ruping Liu, Na Gao, Jianxiao Zhu, Haowen Jiang, Shouzheng Jiao, Zhicheng Sun, Kai Shen, Gaolian Xu, Minghua Du, Ziyan Li, Yang Wang   +11 more
wiley   +1 more source

An Analysis of the Consumption of Sausages in Scotland using Supermarket Data

This paper addresses consumers’ choices by looking into: current food choices made by different socio-economic groups; price barriers for diet improvement; and ways in which marketing may affect product choice.
Revoredo-Giha, Cesar, Davis, Victoria, Milne, Anne, Leat, Philip M.K., Kupiec-Teahan, Beata, Wrieden, Wendy   +5 more
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Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk. [PDF]

J Sci Food Agric
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Bıçakcı G, Eren Ö.
europepmc   +2 more sources

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, EarlyView.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source

Development of a premix based on micellar casein for fortification of meat systems with vitamin A

Теория и практика переработки мяса
A novel approach to the protection of unstable fat-soluble vitamins, using retinol as an example, is presented in this work. This method is based on introducing vitamin A molecules into casein micelles.
N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin   +2 more
doaj   +1 more source

Ezh2 Inhibits the Differentiation of Short‐Lived Effector CD8+ T Cells and Promotes T Cell‐Dependent Antitumor Immunity

Cancer Science, EarlyView.
The antitumor immune response is attenuated in T cell‐specific Ezh2 knockout mice. ABSTRACT Appropriate regulation of the differentiation balance between effector CD8+ T cells and memory CD8+ T cells is crucial for an appropriate immune response. We previously reported that the tumor suppressor menin suppresses the differentiation of CD8+ T cells into ...
Kenji Takagi, Junpei Suzuki, Yuko Matsuoka, Makoto Kuwahara, Taro Oshikiri, Masakatsu Yamashita   +5 more
wiley   +1 more source

sausages

, 1972
sausages. . . in times of plenty, they take care to provide for those of scarcity. This they do by jerking venison, seal's flesh, birds, and fish; and by making sausages, several of which I often found when I was formerly in Newfoundland.

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Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages

This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different
Bing Fang, Yongqiang An, Zijie Dong, Fazheng Ren, Xiaoxue Sun, Jing Yan, Wanli Zhang, Bing Yang, Penghui Zhao, Lishui Chen, Heng Wang   +10 more
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Production of cooked sausages with jelly pieces

, 2020
Production line of cooked sausages with jelly pieces was designed. It was planned to produce three types of products in the sausage production line: ‘‘ALFA‘‘ cooked sausages with ketchup jelly pieces, ‘‘OMEGA‘‘ cooked sausages with mayonnaise jelly ...
Avižinis, Edgaras
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