Health and Safety Considerations of Fermented Sausages by Askild Holck, Lars Axelsson, Anette McLeod, Tone Mari Rode, Even Heir

“…A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. …”
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Optimal Design of Bus Stop Locations Integrating Continuum Approximation and Discrete Models by Xiaoling Luo, Wenbo Fan, Yangsheng Jiang, Jun Zhang

“…The results demonstrate the consistent advantage of the proposed model in all scenarios as against its counterparts, i.e., two existing recipes that convert CA model-based solution into real design of stop locations. …”
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Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies by Ciurzyńska Agnieszka, Lenart Andrzej, Karwosińska Joanna

“…The quantity of added low-methoxyl pectin influences the physical properties of freeze-dried strawberry jellies. The recipe with 2.5% addition of low-methoxyl pectin was chosen based on the results obtained. …”
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Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty by Carla Matos, Manuela M. Moreira, Hélio Loureiro, Lígia Rebelo Gomes

“…Additionally, the search allowed us to highlight how carrageenans can contribute to a better result in the final preparation of food and how they can be used in modern cuisine using simple molecular gastronomy recipes.…”
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There are no Foodstuffs in Grocery Stores, Everything is Very Difficult to Obtain: Women’s Everyday Life in the Provincial Soviet City in the 1950-1960s by Natalia L. Pushkareva, Irina V. Bogdashina

“…Moreover, across the period there was the formation of a special type of Soviet gastronomic culture, simplified in terms of recipes, a form simplicity which provided time and energy for women's activities outside the home.…”
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Early Iron Age Pottery Technology of the Kazakh Uplands (Saryarqa) by Valeriy G. Loman

“…However, the pottery paste recipes did differ: in North Kazakhstan, preference was given to medium-size mineral tempers, and to larger ones — in Central Kazakhstan. …”
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Physical and Mechanical Properties of Sheepskin Pickled by Recycled Curing Salt by Awoke Fenta Wodag, Girmaw Yeshanbel Kefale

“…Then, properties of treated samples were measured and evaluated in line with ISO standards, and the pH of the recipe was checked. The results showed that S1 treated with the mentioned materials and 8% salt amount has highest tensile strength (80.3 N/mm2). …”
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Engaging with patients with diabetes: the role of social media in low-income healthcare organisations by Jose Rodriguez, Shabbir Syed-Abdul, Andrea Cano, Mohy Uddin, Fernanda Caceres

“…The majority of posts were classified under the miscellaneous category and text+image feature. Recipes and food-related posts were liked and shared the most among the followers.Conclusion The results of the study found that patients’ engagement with diabetes-related content was low in social media. …”
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Effect of Millets Once a Day on Glycaemic Control among Women with Gestational Diabetes Mellitus in a Tertiary Care Setting – A Randomized Controlled Trial by Mahadevan Duraiswamy, Venkatachalam Jayaseelan, Jayalakshmy Ramakrishnan, Sasirekha Rengaraj, Yuvaraj Krishnamoorthy, Mohammed Kais, Murali Subbaiah

“…Participants were randomized into two groups: The Enhanced MNT group received standard care with education materials, while the MOD group received 200 g of millets daily for 1 month and recipes. Follow-ups were at 2 weeks and 1 month. The primary outcome was the difference in glycaemic control between groups, analysed with a 95% confidence interval (CI) and P < 0.05 significance. …”
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The needs and prioritization of nutrition and dietary support for individuals with disabilities: an exploratory study by Jong Eun Park, Yu Jin Kim, So Young Kim, Jong Hyock Park

“…A substantial number identified “difficulty in purchasing ingredients, cooking, and preparing meals independently due to disability,” and “limited knowledge about nutrition and recipes necessary for maintaining a healthy and balanced diet” as the primary challenges in the dietary and nutritional management of this population. …”
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Use of Whey and Whey Preparations in the Food Industry – A Review by Królczyk Jolanta B., Dawidziuk Tomasz, Janiszewska-Turak Emilia, Sołowiej Bartosz

“…For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. …”
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Effects of Feeding Frequency for Nile Tilapia Fingerlings (Oreochromis niloticus) by Aldo Felipe Fava, Gildete de Souza Bezerra, Dacley Hertes Neu, Fabio Bittencourt, Altevir Signor, Kerolay Valadão Carvalho, Ricacio Luan Marques Gomes, Wilson Rogério Boscolo

“…In conclusion, fingerlings fed 5 to 6 times a day have better zootechnical and partial recipes.…”
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Understanding the Effect of Grown-in Defects in Silicon on Solar Cell Efficiency by Jinta Mathew, Bulent Arikan, Sercan Aslan, Ryan Bugeja, Davide La Fata, Jessica Magro, Vahdet Özyahni, Selin Seyrek, Nurhayat Yildirim, Daniele Zingariello, Marija Demicoli, Raşit Turan, Luciano Mule' Stagno

“…Moreover, this study will also shed light on the development of crystal recipes or after-crystal procedures to eliminate or minimize these effects on solar cell performance. …”
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Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka by D. Ruwani G. Perera, Dilantha Gunawardana, Renuka Jayatissa, A. Buddhika G. Silva

“…Therefore, these home-cooked foods which were prepared using local recipes have high iron content and can replenish a major proportion of recommended quotidian values for iron intake.…”
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Self-reported meal planning practices among households in the Tshwane North area, Gauteng by Lindiwe J. Ncube, Mashudu Manafe, Reno E. Gordon

“…A total of 137 participants (37%) reported that they planned their meals before cooking and 64% (n = 235) never used recipes. There was statistical significance (p 0.05) between the options considered when buying food and the age of the participants. …”
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Microbiological Hazard Identification and Exposure Assessment of Poultry Products Sold in Various Localities of Hyderabad, India by Rao V. Sudershan, R. Naveen Kumar, L. Kashinath, V. Bhaskar, K. Polasa

“…The study indicated that chicken 65, chicken fried rice, chicken noodles, chicken Manchuria and chilly chicken are the most common recipes. A process flow diagram was developed to identify critical control points in the food item. …”
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Configurations associated with the efficiency of the ophthalmology departments in public hospitals of Central South China. by Yimeng Li, Yao Chen, Bosheng Ma, Jyu-Lin Chen, Jie Zhong, Yan Jiang, Jing Luo, Jia Guo

“…Then, we employed Fuzzy Set-Qualitative Comparative Analysis to explore the recipes of low-efficiency and high-efficiency ophthalmology departments using Fs-QCA (version 3.0) software.…”
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Synthesis and Characterization of PEGylated Liposomes and Nanostructured Lipid Carriers with Entrapped Bioactive Triterpenoids: Comparative Fingerprints and Quantification by UHPLC... by Carmen Socaciu, Florinela Fetea, Mihai Adrian Socaciu

“…The ATR-FTIR spectroscopy also offers the possibility of screening in a short time different recipes of nanoformulations as well as their stability and bioavailability, which is useful for investigations in vitro and in vivo, which may confirm their efficacy as therapeutic agents.…”
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Development and application of a dietary program to reduce sugar intake using a living lab approach in Korea: an intervention study by Jung-Hyun Kim, Min Sook Kyung, Seul Ki Choi

“…They reported a higher intention to take interest in sugar content in food (P = 0.009) and lower-sugar recipes (P = 0.019), eat less food with high sugar content (P = 0.020), and drink water or sparkling water instead of soft drinks (P = 0.042). …”
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Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography by Zahra Zareshahrabadi, Robab Bahmyari, Hasti Nouraei, Hossein Khodadadi, Pouyan Mehryar, Fatemeh Asadian, Kamiar Zomorodian

“…Spices are one of the flavoring components of food in the cooking recipes of different nations that are used daily. …”
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