Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103752
Abstract: Abstract Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork… read more here.
Keywords: mineral elements; concentrations selected; sous vide; vide cooking ... See more keywords
Umbilical Cord Concentrations of Selected Heavy Metals and Risk for Orofacial Clefts.
Sign Up to like & getrecommendations! Published in 2018 at "Environmental science & technology"
DOI: 10.1021/acs.est.8b02404
Abstract: Although arsenic (As), cadmium (Cd), lead (Pb), and nickel (Ni) have the ability to induce orofacial clefts (OFCs) in rodents, evidence is absent from human epidemiological investigations with markers of in utero exposure. We investigated… read more here.
Keywords: fold fold; umbilical cord; orofacial clefts; concentrations selected ... See more keywords
Comparison in Antioxidant Potential and Concentrations of Selected Bioactive Ingredients in Fruits of Lesser-Known Species
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DOI: 10.3390/foods13182926
Abstract: Fruits with a high content of biologically active compounds are essential in preventing many diseases. Therefore, the interest in searching for and testing new plant sources for bioactive constituents remains strong. Although many publications on… read more here.
Keywords: content; comparison antioxidant; potential concentrations; concentrations selected ... See more keywords