Zobrazeno 1 - 10
of 3 484
pro vyhledávání: '"Processed Meat"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 419-427 (2024)
The imidazoquinoline type (IQ-type) is recognized as the most mutagenic activity in heterocyclic amines currently, and closely associated with a variety of cancers and neurodegenerative diseases of human. The precursors of IQ-type HAs are free amino
Externí odkaz:
https://doaj.org/article/7c523b443786490ead3bfb76f5de5bc7
Publikováno v:
Indonesian Journal of Biotechnology, Vol 29, Iss 3, Pp 169-176 (2024)
In addition to the issue of pork contamination, processed meats frequently contain traces of rat meat. Therefore, detection and quantification of the pork and rat DNA in cases of meat and processed meat adulteration are necessary. In the current stud
Externí odkaz:
https://doaj.org/article/f41ac2735f3c4189a410ed789b982bff
Autor:
Saulawa, M. A., Jikamshi, M. A.
Publikováno v:
UMYU Journal of Microbiology Research, Pp 65-72 (2024)
Study’s Novelty/Excerpt • This study is novel as it provides the first comprehensive analysis of cadmium (Cd) and lead (Pb) contamination in various types of suya meat in Kaduna, Nigeria, using Atomic Absorption Spectrophotometry. • Unlik
Externí odkaz:
https://doaj.org/article/b678a4a2dcdd4d04b86c951e54cd9c77
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-19 (2024)
Abstract The profiles of polycyclic aromatic hydrocarbons (PAHs) in selected heat-processed meat and fish were evaluated to determine the potential health risk associated with consumption. The samples were analysed using a gas Chromatography-Mass spe
Externí odkaz:
https://doaj.org/article/edfa74e5a9b643c8ba07d59a733b2ce4
Autor:
Amelia Willits-Smith, Lindsey Smith Taillie, Lindsay M. Jaacks, Sarah M. Frank, Anna H. Grummon
Publikováno v:
International Journal of Behavioral Nutrition and Physical Activity, Vol 21, Iss 1, Pp 1-11 (2024)
Abstract Background High consumption of red and processed meat contributes to both health and environmental harms. Warning labels and taxes for red meat reduce selection of red meat overall, but little is known about how these potential policies affe
Externí odkaz:
https://doaj.org/article/1e9a19d690a54bbebcc01d697df05658
Autor:
Jelena Meinilä, Jyrki K. Virtanen
Publikováno v:
Food & Nutrition Research, Vol 68, Pp 1-26 (2024)
Meat is not only a source of several nutrients but also a proposed risk factor for several non-communicable diseases. Here, we describe the totality of evidence for the role of meat intake for chronic disease outcomes, discuss potential mechanistic p
Externí odkaz:
https://doaj.org/article/6011fd47afdc499a9c90f510ef53b1a4
Autor:
Atousa Zandvakili, Farideh Shiraseb, Dorsa Hosseininasab, Yasaman Aali, Raul D. Santos, Khadijeh Mirzaei
Publikováno v:
BMC Women's Health, Vol 24, Iss 1, Pp 1-9 (2024)
Abstract Objectives Previous studies have shown a relation between the consumption of different types of meats and chronic disorders. This study aims to investigate the association between red and processed meat intake with metabolic syndrome (MetS)
Externí odkaz:
https://doaj.org/article/f0174705f7e34d428fcfee2f17861f91
Autor:
Edicson Mauricio Rincón Soledad, Mónica Alejandra Arredondo Nontién, Jose Wilson Castro, Dursun Barrios, Sandra Milena Vásquez Mejía
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 1, Pp 168-178 (2024)
Traditional meat products are made with large amounts of saturated fat and binders such as starch, which increase calories and move away from current consumer trends that seek low-fat products with natural ingredients. Shiitake mushroom has benefic
Externí odkaz:
https://doaj.org/article/ce854d4f6cf948d1a579bd752e702a87
Publikováno v:
Molecules, Vol 29, Iss 20, p 4926 (2024)
The high sodium content in meat products poses health risks to consumers and does not align with modern green and healthy living standards. Current strategies for directly reducing the sodium content in meat products are limited by their negative imp
Externí odkaz:
https://doaj.org/article/b35e567f43f749b69f585ccdd5f4eb22
Autor:
Cristina Stewart, Ricki Runions, Geraldine McNeill, Fiona Comrie, Alana McDonald, Lindsay M Jaacks
Publikováno v:
Current Developments in Nutrition, Vol 8, Iss 6, Pp 103777- (2024)
In 2021, 32% of adult meat consumers in Scotland exceeded the 70 g/d recommended limit of red and red processed meat (RPM) intake. We analyzed RPM consumption behaviors among adults in the Scottish Health Survey (2021) to better understand this consu
Externí odkaz:
https://doaj.org/article/fc29ae5c24bc42138d74994aef3a0b66