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Consumers often malign conventional curing agents while concomitantly accepting the natural forms of the same constituents in numerous food products. This paradox ostensibly exceeds all other food-related controversies to date and likely contributes to the rapid expansion of meat products that utilize natural nitrate derivatives. While there is high demand for these products, a fundamental lack of understanding regarding the safety and chemical implications of curing agents, whether derived from synthetic or natural sources, continues to persist. This manuscript elucidates the variations among curing preparations with particular emphasis pertaining to the associated safety, chemical, and regulatory ramifications encompassing these product categories.
This article was published in the following journal.
Name: Journal of agricultural and food chemistry
Many studies on plant biostimulants and organic fertilizers have been focused on the ability of these products to increase crop productivity and ameliorate crop tolerance to abiotic stresses. However,...
Increasing global levels of meat consumption are a threat to the environment and to human health. To identify measures that may change consumption patterns towards more plant-based foods, it is necess...
Consumption of animal products is an important greenhouse gas emitting behavior. However, perceived hindrances to incorporating more plant-based diets present challenges for the successful design of b...
While forming mixtures is a widely used approach for other raw materials in food industry, it has not yet been systematically analyzed for boar tainted meat. That is why we simultaneously studied four...
Lipids are in high demand in food production, nutritional supplements, detergents, lubricants, and biofuels. Different oil seeds produced from plants are conventionally extracted to yield lipids. With...
This study aims to investigate the impact of replacing meat consumption with plant-based meat alternative consumption on cardiovascular health, the gut microbiome, and metabolic status.
The intake of processed meat products has been linked to several adverse health outcomes. However, estimation of their intake proves difficult. This study aims at identifying biomarkers of...
Nutritional clinical trial to evaluate the effectiveness of different functional meat products on the nutritional status of healthy people
The purpose of the project is to provide evidence for the use of hydrolysed meat protein (HMP) as a protein supplement for elderly who has difficulty meeting the recommended daily protein ...
The study is a randomised, double-blind, placebocontrolled, parallel dose-response study with four study arms. Sixty subjects will be randomly allocated to consume study products containin...
Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.
Persons who avoid consuming animal products or animal-derived substances, such as MEAT; EGGS; or HONEY. Some vegans also refrain from using animals or animal products in any form or for any purpose, such as in CLOTHING or household goods.
Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).
A genus of gram-negative, aerobic bacteria in the family MORAXELLACEAE, associated with processed MEAT; FISH PRODUCTS; and POULTRY PRODUCTS.
Dietary practice of completely avoiding meat products in their DIET, consuming vegetables, grains, and nuts. Some who are called lacto-ovo also include milk and egg products.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...