Human population studies show that dietary red and processed, but not white, meats are associated with increased risk of colorectal cancer but dietary fibre appears to be protective. We examined whether dietary cooked red or white meat had differential effects on colonic DNA damage in rats and if resistant starch (RS), a dietary fibre component, provided protection. Rats were fed diets containi...

Resistant starch (RS), fed as high amylose maize starch (HAMS) or butyrylated HAMS (HAMSB), opposes dietary protein-induced colonocyte DNA damage in rats. In this study, rats were fed Western-type diets moderate in fat (19%) and protein (20%) containing digestible starches [low amylose maize starch (LAMS) or low amylose whole wheat (LAW)] or RS [HAMS, HAMSB, or a whole high amylose wheat (HAW) ...

Partly cooked canned hams and dried pepperoni and salami sausages were prepared from the carcasses of pigs infected with African swine fever virus and pigs infected with hog cholera virus. Virus was not recovered from the partly cooked canned hams; however, virus was recovered in the hams before heating in both instances. Both African swine fever virus and hog cholera virus were recovered from ...

The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since amino acids are the origin of some volatile compounds of dry cured ham, the volatile and amino acid compositions of forty-one dry cured hams from Spain and France were determi...

BACKGROUND Reduction of gross diarrhea rate in excess of that seen over time with intravenous therapy and appropriate antibiotics is not usually achieved by oral glucose-electrolyte rehydration therapy for cholera and cholera-like diarrheas. METHODOLOGY AND PRINCIPAL FINDINGS This prospective randomized clinical trial at a tertiary referral hospital in southern India was undertaken to determi...

The study provides original analytical data on the micronutrient profile of some traditional Italian hams, representative of the major ham categories produced in Italy: 4 dry-cured hams (Modena, Nazionale, Parma, San Daniele), 3 cooked hams (Cotto, Scelto, Alta Qualità), 1 smoked ham (Speck). Data on macronutrients (protein, lipid, moisture), energy, trace elements (Fe, Zn, Cu, Mn, Se), B vitam...

Reduction of NaCl content in restructured dry-cured hams: post-resting temperature and drying level effects on physicochemical and sensory parameters. The effects of post-resting temperature (5 oC, 15 oC and 25 oC) and drying level (low and high, corresponding to final water contents (w/w) of 57% and 50%, respectively) were evaluated in restructured dry-cured hams. The reduction of NaCl content...

A heterogeneous-aware cooperative MIMO transmission scheme (HAMS) is proposed to optimize the network lifetime and save energy for energy heterogeneous wireless sensor networks (WSN). This scheme extends the traditional low-energy adaptive clustering hierarchy (LEACH) protocol to enable the cooperative MIMO transmission between the sink and clusters. Through the adaptive selection of cooperativ...

The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time-intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p < 0.05) affected by variations in the salt an...

Three yeast strains belonging to Debaryomyces and Hyphopichia spp., isolated from dry-cured hams and previously tested for biocontrol activity against toxigenic Penicillium nordicum, were investigated for ability in colonising ham surface. Hams were twice yeast-inoculated onto the unskinned muscle surface during ripening and processed up to full maturation in two manufacturing plants. The yeast...