Zobrazeno 1 - 10
of 3 494
pro vyhledávání: '"processed meat"'
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
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:
S.Thanga Prasath, C. Navaneethan
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100733- (2024)
Medical professionals have long believed that our diet and health are intimately connected. Therefore, in this study, we thought of starting with the impact of cancer on the food we consume every day. Cancer stands as a leading cause of global mortal
Externí odkaz:
https://doaj.org/article/9a0e1ba666ac4ec28fc678369ccee371
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100703- (2024)
Effect of electro-activated ascorbate solution (EAS) on physico-chemical properties of processed meat produced with animal fat and xanthan-canola protein Pickering emulsion (PE) as total fat replacer was investigated. EAS was used as water replacemen
Externí odkaz:
https://doaj.org/article/484f825ef9894c279ff235bee2362ce2
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
Autor:
William B. Grant
Publikováno v:
Foods, Vol 13, Iss 19, p 3043 (2024)
In their recent review, Vicente and Pereira concluded that pork meat can be an option for a healthful and sustainable diet [...]
Externí odkaz:
https://doaj.org/article/a46090b7b0444b4d9167c20149ad2f51
Publikováno v:
Nutrients, Vol 16, Iss 18, p 3056 (2024)
Mental health disparities exist between rural and metro areas of the United States. Differences in dietary intake may contribute to these disparities. We examined differences in dietary intake and mental health between those 50 years and older (n = 6
Externí odkaz:
https://doaj.org/article/cb0ed45f52c94950bd17e9bf4640d26c