Artículos


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jue, 21 oct 2021

A score appraising Paleolithic diet and the risk of cardiovascular disease in a Mediterranean prospective cohort

Eur J Nutr. 2021 Oct 21. doi: 10.1007/s00394-021-02696-9. Online ahead of print.ABSTRACTPURPOSE: To assess the association between a score appraising adherence to the PaleoDiet and the [...]

Fuente: PubMed "meat"

jue, 21 oct 2021

Can Cultured Meat Be an Alternative to Farm Animal Production for a Sustainable and Healthier Lifestyle?

Front Nutr. 2021 Oct 4;8:749298. doi: 10.3389/fnut.2021.749298. eCollection 2021.ABSTRACTProducing animal proteins requires large areas of agricultural land and is a major source of [...]

Fuente: PubMed "meat"

jue, 21 oct 2021

Older Adults' Knowledge and Perceptions of Whole Foods as an Exercise Recovery Strategy

Front Nutr. 2021 Oct 4;8:748882. doi: 10.3389/fnut.2021.748882. eCollection 2021.ABSTRACTResistance exercise is a widely advocated treatment for improving muscle strength and performance [...]

Fuente: PubMed "meat"

mié, 20 oct 2021

Association of maternal pre-pregnancy dietary intake with adverse maternal and neonatal outcomes: A systematic review and meta-analysis of prospective studies

Crit Rev Food Sci Nutr. 2021 Oct 20:1-22. doi: 10.1080/10408398.2021.1989658. Online ahead of print.ABSTRACTThis study aimed to summarize the evidence regarding the effects of dietary [...]

Fuente: PubMed "meat"

mié, 20 oct 2021

Exploration of Zingiber officinale effects on growth performance, immunity and gut morphology in broilers

Braz J Biol. 2021 Oct 11;83:e250296. doi: 10.1590/1519-6984.250296. eCollection 2021.ABSTRACTThe current study aimed to determine the effects of different levels of Zingiber officinale [...]

Fuente: PubMed "meat"

mié, 20 oct 2021

Genomic and Phenotypic Evaluation of Potential Probiotic Pediococcus Strains with Hypocholesterolemic Effect Isolated from Traditional Fermented Food

Probiotics Antimicrob Proteins. 2021 Oct 19. doi: 10.1007/s12602-021-09860-x. Online ahead of print.ABSTRACTThe use of probiotic microorganisms in food with the aim to confer health [...]

Fuente: PubMed "meat"

mié, 20 oct 2021

Systematic Review: Nontyphoidal Salmonella in Food from Latin America

Foodborne Pathog Dis. 2021 Oct 19. doi: 10.1089/fpd.2020.2925. Online ahead of print.ABSTRACTIn Latin America, nontyphoidal Salmonella (NTS) is one of the most important etiological [...]

Fuente: PubMed "meat"

mié, 20 oct 2021

The association of dietary diabetes risk reduction score and its components with risk of metabolic syndrome incident in Tehranian adults

BMC Endocr Disord. 2021 Oct 20;21(1):206. doi: 10.1186/s12902-021-00872-w.ABSTRACTBACKGROUND: Evidence of possible beneficial effects of dietary diabetes risk reduction score (DDRRS) [...]

Fuente: PubMed "meat"

mar, 19 oct 2021

Cultured meat - a patentometric analysis

Crit Rev Food Sci Nutr. 2021 Oct 19:1-11. doi: 10.1080/10408398.2021.1980760. Online ahead of print.ABSTRACTCultured meat (CM) has emerged as a breakthrough technology, which has the [...]

Fuente: PubMed "meat"

mar, 19 oct 2021

Effect of dietary mannan oligosaccharides and fructo-oligosaccharides on physico-chemical indices, antioxidant and oxidative stability of broiler chicken meat

Sci Rep. 2021 Oct 18;11(1):20567. doi: 10.1038/s41598-021-99620-2.ABSTRACTThe objective of this present study was to investigate the potentiality of prebiotics (mannan oligosaccharides-MOS [...]

Fuente: PubMed "meat"

mar, 19 oct 2021

Epidemiology, Molecular Mechanisms, and Clinical Trials: an Update on Research on the Association Between Red Meat Consumption and Colorectal Cancer

Curr Nutr Rep. 2021 Oct 19. doi: 10.1007/s13668-021-00377-x. Online ahead of print.ABSTRACTPURPOSE OF THE REVIEW: Colorectal cancer is the second most common cause of cancer death in [...]

Fuente: PubMed "meat"

mar, 19 oct 2021

Food aversion during pregnancy and its association with nutritional status of pregnant women in Boricha Woreda, Sidama Regional State, Southern Ethiopia, 2019. A community based mixed crossectional study design

Reprod Health. 2021 Oct 18;18(1):208. doi: 10.1186/s12978-021-01258-w.ABSTRACTBACKGROUND: Despite high prevalence, food aversions are closely linked to the dietary intake of pregnant [...]

Fuente: PubMed "meat"

mar, 19 oct 2021

Virtual Grocery Store: Fostering Healthy Nutrition among Seniors

J Nutr Gerontol Geriatr. 2021 Oct 19:1-14. doi: 10.1080/21551197.2021.1990818. Online ahead of print.ABSTRACTAtlantiCare Health System provides health care services to residents in Atlantic [...]

Fuente: PubMed "meat"

lun, 18 oct 2021

Perspective: Creatine, a Conditionally Essential Nutrient: Building the Case

Adv Nutr. 2021 Oct 18:nmab111. doi: 10.1093/advances/nmab111. Online ahead of print.ABSTRACTCreatine is a major component of energy metabolism that is abundant in human skeletal muscle, [...]

Fuente: PubMed "meat"

lun, 18 oct 2021

Perspective: Unpacking the Wicked Challenges for Alternative Proteins in the United States: Can Highly Processed Plant-Based and Cell-Cultured Food and Beverage Products Support Healthy and Sustainable Diets and Food Systems?

Adv Nutr. 2021 Oct 18:nmab113. doi: 10.1093/advances/nmab113. Online ahead of print.ABSTRACTOver the past decade, a plethora of alternative protein (AP) products has entered the US food [...]

Fuente: PubMed "meat"

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A meaty issue: The effect of meat-related label terminology on the willingness to eat vegetarian foods

Publication date: March 2022Source: Food Quality and Preference, Volume 96Author(s): Danae Marshall, Faiza Bano, Kasia Banas

Fuente: Food Quality and Preference

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Analysis of seroprevalence data on Hepatitis E virus and Toxoplasma gondii in wild ungulates for the assessment of human exposure to zoonotic meat-borne pathogens

Publication date: February 2022Source: Food Microbiology, Volume 101Author(s): Matteo Crotta, Luca Pellicioli, Alessandra Gaffuri, Tiziana Trogu, Nicoletta Formenti, Vito Tranquillo, [...]

Fuente: Food Microbiology

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Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment

Publication date: 15 March 2022Source: Food Chemistry, Volume 372Author(s): Pamela F. M. Pereira, Paulo H. de Sousa Picciani, Veronica Calado, Renata V. Tonon

Fuente: Food Chemistry

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Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species

Abstract Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, [...]

Fuente: Food Science and Technology (Campinas)

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Beef quality of Nellore steers fed dried or rehydrated and ensiled corn or sorghum grains

Abstract Background: Rehydration of grains, such as corn and sorghum, is used to increase nutrient absorption. However, the effect of this practice on meat quality is poorly understood. [...]

Fuente: Revista Colombiana de Ciencias Pecuarias

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Biofilm formation by Non-O157 Shiga toxin-producing Escherichia coli in monocultures and co-cultures with meat processing surface bacteria

Publication date: April 2022Source: Food Microbiology, Volume 102Author(s): Yuan Fang, Jeyachchandran Visvalingam, Peipei Zhang, Xianqin Yang

Fuente: Food Microbiology

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Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods

Publication date: Available online 25 August 2021Source: Food Quality and PreferenceAuthor(s): Kosuke Motoki, Jaewoo Park, Charles Spence, Carlos Velasco

Fuente: Food Quality and Preference

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Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

Abstract Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To [...]

Fuente: Revista Colombiana de Ciencias Pecuarias

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Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances [...]

Fuente: Food Science and Technology (Campinas)

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Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

Abstract Nearly all of the rejected frozen carcasses in Asian countries are due to their high amount of total volatile nitrogen (TVN). The main aim of this study was evaluating red meat [...]

Fuente: Food Science and Technology (Campinas)

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Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium

Publication date: April 2022Source: Food Microbiology, Volume 102Author(s): Tanuja K.G.M. Gowda, Lieven De Zutter, Geert Van Royen, Inge Van Damme

Fuente: Food Microbiology

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Food technology neophobia as a psychological barrier to clean meat acceptance

Publication date: March 2022Source: Food Quality and Preference, Volume 96Author(s): Victoria C. Krings, Kristof Dhont, Gordon Hodson

Fuente: Food Quality and Preference

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Identification and quantification of fox meat in meat products by liquid chromatography–tandem mass spectrometry

Publication date: 15 March 2022Source: Food Chemistry, Volume 372Author(s): Yingying Zhang, Mengyao Liu, Shouwei Wang, Chaodi Kang, Mingyue Zhang, Yingying Li

Fuente: Food Chemistry

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Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay

Publication date: 15 March 2022Source: Food Chemistry, Volume 372Author(s): Banu Sezer, Armin Bjelak, Hasan Murat Velioglu, Ismail Hakkı Boyaci

Fuente: Food Chemistry

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Prevalence and level of Salmonella spp. Contamination on selected pathways of preparation and cooking of fried chicken at the household level

Abstract Homemade foods have been reported as an important contributor to some foodborne outbreaks. This study determined the prevalence and number of Salmonella spp. on selected pathways [...]

Fuente: Food Science and Technology (Campinas)

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Probiotic characterization of a commercial starter culture used in the fermentation of sausages

Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic [...]

Fuente: Food Science and Technology (Campinas)

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Sex differences in the genetic and environmental underpinnings of meat and plant preferences

Publication date: Available online 28 September 2021Source: Food Quality and PreferenceAuthor(s): Ç. Çınar, L.W. Wesseldijk, A.K. Karinen, P. Jern, J.M. Tybur

Fuente: Food Quality and Preference

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Unknown cold-tolerant Clostridium spp.: Characteristics and potential to cause meat spoilage

Publication date: April 2022Source: Food Microbiology, Volume 102Author(s): Samart Dorn-In, Sirkka Mang, Karin Schwaiger

Fuente: Food Microbiology