نتایج جستجو برای: processed meat
تعداد نتایج: 106638 فیلتر نتایج به سال:
In this paper, a thermal process for the surface pasteurization of ready-to-eat (RTE) meat products for the reduction of Listeria monocytogenes on such products (turkey bologna, roast beef, corned beef, and ham) is described. The process involves the passage of products through a "tunnel" of heated coils on a stainless steel conveyor belt at various treatment times relevant to the manufacture o...
OBJECTIVE To quantify global intakes of key foods related to non-communicable diseases in adults by region (n=21), country (n=187), age and sex, in 1990 and 2010. DESIGN We searched and obtained individual-level intake data in 16 age/sex groups worldwide from 266 surveys across 113 countries. We combined these data with food balance sheets available in all nations and years. A hierarchical Ba...
A sensitive, selective and generic method has been developed for the simultaneous determination of the contents ( g kg−1 range) of both volatile nitrosamines (VNA) and non-volatile nitrosamines (NVNA) in processed meat products. The extraction procedure only requires basic laboratory equipment and a small volume of organic solvent. Separation and quantification were performed by the developed L...
conclusions mlva analysis showed that samples obtained from different sources could have similar genetic profile. as a result, administration of penicillin in patients with listeriosis (especially pregnant women) and antibiotic susceptibility test are recommended. the fast and accurate methods such as mlva for tracking of pollution sources of l. monocytogenes are recommended during outbreaks. r...
Demand for nutritious, healthy and RTE (ready to eat) meat and chicken products with functional values is increasing all over the world. The colour of RTE mutton products is one of the important attributes for consumer preference and its acceptability. Use of synthetic colorants in meat products is responsible for various allergic reactions [1] and therefore consumers prefer naturally derived c...
Background: The level of evidence regarding the association between red and processed meat intakes and breast cancer risk is still low, due to insufficient prospective studies. Moreover, mechanistic data suggest that some antioxidants may modulate this relationship but epidemiological evidence is lacking. Our objectives were to investigate relationships between red and processed meat intakes an...
Although the association between red meat consumption and colorectal cancer (CRC) is well established, the association across subsites of the colon and rectum remains uncertain, as does time of consumption in relation to cancer development. As these relationships are key for understanding the pathogenesis of CRC, they were examined in two large cohorts with repeated dietary measures over time, ...
The aim of this systematic review and meta-analysis was to summarize the evidence on the relation of the intakes of 12 major food groups, including whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages (SSBs) with the risk of hypertension. PubMed, Scopus, and Web of Science were searched systematically until J...
The high incidence of colon cancer in affluent societies has often been attributed to a high fat diet and, more in particular, the consumption of meat. The association of the consumption of meat and the intake of fat with risk of colon cancer was investigated in a prospective cohort study on diet and cancer, which is being conducted in the Netherlands since 1986 among 120,852 men and women, age...
Data on thermophysical properties are essential for modeling and evaluation of food processing operations involving heat transfer when safety, quality and energy cost are considered. Thermophysical properties of various meat and poultry emulsions were evaluated at 4 temperatures (20, 40, 60 and 80C). Thermal conductivities (0.26 W/mK to 0.48 W/mK) increased linearly with the temperature from 20...
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