نتایج جستجو برای: pcr16s rrna burger sausage

تعداد نتایج: 32561  

2017
Polina V. Popova Alexandra A. Klyushina Lyudmila B. Vasilyeva Alexandra S. Tkachuk Yana A. Bolotko Andrey S. Gerasimov Evgenii A. Pustozerov Ekaterina N. Kravchuk Alexander Predeus Anna A. Kostareva Elena N. Grineva

We hypothesized that the association of certain lifestyle parameters with gestational diabetes mellitus (GDM) risk would depend on susceptibility loci. In total, 278 Russian women with GDM and 179 controls completed questionnaires about lifestyle habits (food consumption, physical activity and smoking). GDM was diagnosed according to the criteria of the International Association of Diabetes and...

Journal: :Foodborne pathogens and disease 2014
Jonathan A Campbell James S Dickson Joseph C Cordray Dennis G Olson Aubrey F Mendonca Kenneth J Prusa

Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern. MRSA prevalence has also been recently reported in retail meat products at rates higher than originally thought. Although the risk of contracting an infection from handling contami...

2015
Hyun-Woo Seo Geun-Ho Kang Soo-Hyun Cho Hoa Van Ba Pil-Nam Seong

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. T...

2008
K. A. Newkirk c.L. Gilchrist D. S. Sutton

The use of extracts of rosemary and other spices to combat oxidative rancidity is generating increased interest with consumer concerns over the use of synthetic antioxidants. Spice extracts are of interest because they have the advantage of being labeled as spices or natural flavors. The objective of this study was to evaluate the rancidity inhibition and color stability properties of various a...

2007
D. J. Pascoe V. M. Nakariakov T. D. Arber

Aims. Analytical theory predicts the existence of trapped global (or fundamental) sausage fast magnetoacoustic modes in thick and dense coronal loops only, with the periods estimated as the ratio of double the loop length and the Alfvén speed outside the loop. We extend this study to the leaking regime, considering global sausage modes of long loops with small density contrasts. Methods. Anti-s...

2016
Katelyn A. Jones‐Hamlow Marcos A. Tavárez Aubrey L. Schroeder Anna C. Dilger

Two studies were conducted to evaluate the quality characteristics of fresh sausage manufactured from immunologically castrated (IC) pigs, an emerging technology in the pork industry. Study 1: Fresh sausage patties from ground Boston butts fabricated from PC (physically castrated) pigs fed 0.55% SID (standard illeal digestible) lysine, IC pigs fed 0.55% SID lysine, and IC pigs fed 0.65% SID lys...

Journal: :Food chemistry 2016
Ana I E Pintado Maria J P Monteiro Régine Talon Sabine Leroy Valérie Scislowski Geneviève Fliedel Danielle Rakoto Isabelle Maraval Ana I A Costa Ana P Silva Dominique Pallet Keith Tomlins Manuela M E Pintado

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group st...

2017
Dong-Heon Song Hyun-Wook Kim Ko-Eun Hwang Yong-Jae Kim Youn-Kyung Ham Yun-Sang Choi Dong-Jin Shin Tae-Kyung Kim Jae Hoon Lee Cheon-Jei Kim Hyun-Dong Paik

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam a...

2012
Ann Forsyth David Van Riper Nicole Larson Melanie Wall Dianne Neumark-Sztainer

BACKGROUND Obesity researchers increasingly use geographic information systems to measure exposure and access in neighborhood food and physical activity environments. This paper proposes a network buffering approach, the "sausage" buffer. This method can be consistently and easily replicated across software versions and platforms, avoiding problems with proprietary systems that use different ap...

2011
Jared Speck

Class Meeting # 24: Transport Equations and Burger’s Equation In these notes, we introduce a class of evolution PDEs known as transport equations. Such equations arise in a physical context whenever a quantity is “transported” in a certain direction. Some important physical examples include the mass density flow for an incompressible fluid, and the Boltzmann equation of kinetic theory. We discu...

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