Results 51 to 60 of about 6,915,301 (209)

Perfil sensorial, físico, químico e microbiológico de embutido de peito de peru (Maleagris gallopavo) defumado [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-graduação em Ciências dos Alimentos, Florianópolis, 2012Many foods are produced with the use of the smoking process, whether natural or ...
Bagestan, Manoela Maria
core  

Bridging Flavour and Fragrance: A Behaviour‐Based Olfactory Pyramid for Whisky Maturation Inspired by Perfumery Principles

Flavour and Fragrance Journal, EarlyView.
This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley   +1 more source

Reconsidering the impact of saturated fat intake on metabolic health: A critical review of evidence and controversies

Food Biomacromolecules, EarlyView.
Abstract Saturated fats (SFAs) play a complex role in health; therefore, their intake has been a topic of debate in the field of nutrition science. Therefore, this article emphasizes the importance of a balanced diet rather than SFA, considering genetic and metabolic differences, and advocates for the reconsideration of dietary guidelines based on the ...
Akash Kumar, Dipak S. Thorat, Sangeeta Yadav, Pooja Yadav, Jhilam Pramanik, Yogesh V. Ushir, Sudarshan Singh, Bhupendra G. Prajapati   +7 more
wiley   +1 more source

Expectations and changing attitudes of bar workers before and after the implementation of smoke-free legislation in Scotland. [PDF]

, 2007
BACKGROUND: In Scotland on March 26, 2006 a comprehensive prohibition on smoking in all enclosed public places was introduced. This study examines bar workers' attitudes towards a smoke-free working environment.
Petticrew, Mark, Miller Brian G, Naji, A., Hilton, Shona, Audrey Naji, Shona Hilton, MacCalman, L., Miller, Brian G, Petticrew Mark, Mark Petticrew, Naji, Audrey, Sean Semple, Ayres, Jon G, Atherton-Naji, Audrey, Ayres, J.G., MacCalman Laura, Semple Sean, Hilton Shona, MacCalman, Laura, Petticrew, M., Ayres Jon G, Brian G Miller, Hilton, S., Naji Audrey, Semple, S., Dempsey Scott, Laura MacCalman, Dempsey, Scott, Dempsey, S., Miller, B.G., Jon G Ayres, Semple, Sean, Scott Dempsey, Ayres, Jon   +33 more
core   +2 more sources

Hydrogen Sulfide Application Reduces Postharvest Weight Loss in Tomato Fruit by Promoting Cuticular Wax Accumulation

Future Postharvest and Food, EarlyView.
NaHS‐derived H2S enhances postharvest tomato fruit storability by reducing weight loss, delaying peel wrinkling, and maintaining peel firmness. This response is associated with increased cuticular wax deposition and upregulation of wax biosynthetic and regulatory genes, without marked changes in PME or PG activities. ABSTRACT During postharvest storage,
Yuting Liang, Yi Chen, Zhiman Xu, Manling Wang, Yingying Wei, Shu Jiang, Jianfen Ye, Feng Xu, Jiahui Chen, Christian Chervin, Phebe Ding, Xingfeng Shao   +11 more
wiley   +1 more source

Cigarette smoke and human pulmonary immune responses to mycobacteria [PDF]

, 2011
Recent epidemiological evidence suggests that up to 15% of worldwide tuberculosis (TB) cases may be attributable to tobacco smoking. The aim of the studies reported here was to gain insights into the effects of exposure to cigarette smoke on human cells ...
Van Zyl-Smit, Richard Nellis
core   +1 more source

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment [PDF]

, 2017
[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout.
José M. Barat, Barat Baviera, José Manuel, Isabel Fernández-Segovia, Rizo, Arantxa, Fernández Segovia, Isabel, Fuentes López, Ana, Arantxa Rizo, Ana Fuentes   +7 more
core   +1 more source

Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products

Food Safety and Health, EarlyView.
Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela, Md. Golam Rasul, Ilias Ebne Kabir, Jahid Hasan, Chunhong Yuan, Bhaskar Chandra Majumdar   +5 more
wiley   +1 more source

Incidence of fires and related injuries after giving out free smoke alarms: cluster randomised controlled trial [PDF]

, 2002
Objective To measure the effect of giving out free smoke alarms on rates of fires and rates of fire related injury in a deprived multiethnic urban population. Design Cluster randomised controlled trial.
Edwards, P., Pan, HQ, Wade, Angie, Sculpher, M, Sculpher, Mark, Wade, A., Slater, S, Edwards, P, Pan, H., Roberts, I., Roberts, Ian, Slater, Suzanne, Slater, S., Diguiseppi, C., Godward, C., DiGuiseppi, Carolyn, Wade, A, Godward, Catherine, Edwards, Phil, Godward, C, Sculpher, M., DiGuiseppi, C, Roberts, I, Pan, Huiqi   +23 more
core   +1 more source

Cigarette Smoke Exposure Attenuates T2R‐Mediated Apoptosis in Head and Neck Squamous Cell Carcinoma

Head &Neck, EarlyView.
ABSTRACT Background Tobacco use is associated with worse outcomes in head and neck squamous cell carcinoma (HNSCC). Bitter taste receptor (T2R) activation induces apoptosis via calcium‐dependent signaling, and higher T2R expression correlates with increased survival in HNSCC.
Kyle Polen, Sarah Sywanycz, Gavin Turner, Brianna L. Hill, Lily Huang, Zoey A. Miller, Casey Hanna, Lovely Raghav, Devraj Basu, Robert J. Lee, Ryan M. Carey   +10 more
wiley   +1 more source