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Results for
""Meat Products""[mesh_terms]

112 Results

Searching titles within these results

Functional fermented meat products with probiotics-A review.

Paulo E S Munekata, Mirian Pateiro, Igor Tomasevic, Rubén Domínguez, Andrea C da Silva Barretto, Eva M Santos, José M Lorenzo

Journal of applied microbiology 2022;133(1):91-103

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Abstract

Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies.

Mina Nicole Händel, Jeanett Friis Rohde, Ramune Jacobsen, Berit Lilienthal Heitmann

Nutrients 2021;13(10):3601

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Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use.

Cynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, Saionara Sartor, Clara Mariana Gonçalves Lima, Marília Miotto, Juliano De Dea Lindner, Katia Rezzadori, Tatiana Colombo Pimentel, Gustavo Luis de Paiva Anciens Ramos, Erick Esmerino, Maria Carmela Kasnowski Holanda Duarte, Eliane Teixeira Marsico, Silvani Verruck

Food research international (Ottawa, Ont.) 2022;154():111035

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Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions.

Pan Huang, Huiting Luo, Conggui Chen, Peijun Li, Baocai Xu

Critical reviews in food science and nutrition 2024;64(13):4362-4372

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Analysis of soyabean proteins in meat products: a review.

M L Marina, J Belloque, M C García, M Torre

Critical reviews in food science and nutrition 2003;42(5):507-32

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Development and analytical evaluation of a spectrophotometric procedure for the quantification of different types of phosphorus in meat products.

Omar Benini, Alessandro Saba, Valerio Ferretti, Daniela Gianfaldoni, Kamyar Kalantar-Zadeh, Adamasco Cupisti

Journal of agricultural and food chemistry 2014;62(6):1247-53

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Flavor formation based on lipid in meat and meat products: A review.

Yinghua Fu, Shenyi Cao, Li Yang, Zhenglei Li

Journal of food biochemistry 2023;46(12):e14439

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Patterns of Red and Processed Meat Consumption and Risk for Cardiometabolic and Cancer Outcomes: A Systematic Review and Meta-analysis of Cohort Studies.

Robin W M Vernooij, Dena Zeraatkar, Mi Ah Han, Regina El Dib, Max Zworth, Kirolos Milio, Daegan Sit, Yung Lee, Huda Gomaa, Claudia Valli, Mateusz J Swierz, Yaping Chang, Steven E Hanna, Paula M Brauer, John Sievenpiper, Russell de Souza, Pablo Alonso-Coello, Malgorzata M Bala, Gordon H Guyatt, Bradley C Johnston

Annals of internal medicine 2020;171(10):732-741

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Potential antimicrobial activities of probiotics and their derivatives against Listeria monocytogenes in food field: A review.

Mengjie Wu, Qingli Dong, Yue Ma, Shuo Yang, Muhammad Zohaib Aslam, Yangtai Liu, Zhuosi Li

Food research international (Ottawa, Ont.) 2022;160():111733

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Extent of pathogenic and spoilage microorganisms in whole muscle meat, meat products and seafood sold in Libyan market.

Hanan L Eshamah, Hesham T Naas, Aboubaker M Garbaj, Salah M Azwai, Fatim T Gammoudi, Ilaria Barbieri, Ibrahim M Eldaghayes

Open veterinary journal 2021;10(3):276-288

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A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety.

Tolulope J Ashaolu, Ibrahim Khalifa, Matta A Mesak, Jose M Lorenzo, Mohamed A Farag

Critical reviews in food science and nutrition 2023;63(19):3538-3555

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N-Nitrosamines: a potential hazard in processed meat products.

Gülsüm Deveci, Nilüfer Acar Tek

Journal of the science of food and agriculture 2024;104(5):2551-2560

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Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-analysis of Cohort Studies.

Mi Ah Han, Dena Zeraatkar, Gordon H Guyatt, Robin W M Vernooij, Regina El Dib, Ying Zhang, Abdullah Algarni, Gareth Leung, Dawid Storman, Claudia Valli, Montserrat Rabassa, Nadia Rehman, Michael K Parvizian, Max Zworth, Jessica J Bartoszko, Luciane Cruz Lopes, Daegan Sit, Malgorzata M Bala, Pablo Alonso-Coello, Bradley C Johnston

Annals of internal medicine 2020;171(10):711-720

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Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages.

Aline de Carvalho Correa, Melina Savioli Lopes, Rafael Firmani Perna, Eric Keven Silva

Carbohydrate polymers 2023;323():121396

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Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?

Nadia Lingiardi, Micaela Galante, Mariana de Sanctis, Darío Spelzini

Food chemistry 2022;394():133485

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Results: 1 – 15 / 112

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Results for ""Meat Products""[mesh_terms]

Functional fermented meat products with probiotics-A review.

Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies.

Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use.

Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions.

Analysis of soyabean proteins in meat products: a review.

Development and analytical evaluation of a spectrophotometric procedure for the quantification of different types of phosphorus in meat products.

Flavor formation based on lipid in meat and meat products: A review.

Patterns of Red and Processed Meat Consumption and Risk for Cardiometabolic and Cancer Outcomes: A Systematic Review and Meta-analysis of Cohort Studies.

Potential antimicrobial activities of probiotics and their derivatives against Listeria monocytogenes in food field: A review.

Extent of pathogenic and spoilage microorganisms in whole muscle meat, meat products and seafood sold in Libyan market.

A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety.

N-Nitrosamines: a potential hazard in processed meat products.

Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-analysis of Cohort Studies.

Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages.

Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?

Results for
""Meat Products""[mesh_terms]