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Résultats de la recherche - 130 results

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 Type: Peer reviewed scientific article Authors: K.G.M., Gowda,; De Zutter, L; Geert, Van; Van Damme, Inge Source: Food Microbiology, Volume 102 (2022) Health Topics:  Food consumption and food safety Consommation et sécurité alimentaires Voeds ...

Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

Publication Type: Peer reviewed scientific article Authors: E., Vossen; L., Dewulf; G., Van;,; L., De; I., Fraeye; S., De Source: Meat Science, Volume 183 (2022) Health Topics:  Food consumption and ...

The nature of food promotions over one year in circulars from leading Belgian supermarket chains

frequently promoted foods in circulars were processed meat, poultry and fish (11.8%); fresh and frozen fruit, vegetables and legumes (9.5%); soft drinks and sweetened beverages (9.0%); fresh and frozen meat ...

Consumer and food product determinants of food wasting: A case study on chicken meat

Yung; Dewulf, Jo Source: Sustainability, Volume 13, Issue 13 (2021) Keywords: Chicken meat Consumer behaviour Food waste Packaging Poultry sustainability Abstract: Food wastage is an environmental concern ...

Update of the risk assessment of hexabromocyclododecanes (HBCDDs) in food

across dietary surveys and age groups of the European population. The most important contributors to the chronic dietary LB exposure to HBCDD s were fish meat, eggs, livestock meat and poultry. The CONTAM ...

Dietary exposure assessment and risk characterization of citrinin and ochratoxin A in Belgium

(biscuits, croissants, rice, flour, meat imitates, herbs and spices) in the higher percentiles (P99) or at maximum found concentrations when calculating the margin of exposure (MoE) for neoplastic effects. An ...

Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.

B Source: Int J Food Microbiol, Volume 334 (2020) Keywords: Animals Botulinum Toxins Clostridium botulinum Cold Temperature Colony Count, Microbial cooking Food Handling Food Preservatives Pork Meat Sodium ...

Food cost and adherence to guidelines for healthy diets: evidence from Belgium.

age and household education level groups. RESULTS: Processed meat contributed most (9.8%-14.4% dependent on age group) to the daily cost of diets. Soft drinks contributed to the daily cost more while ...

Carry-over of some Fusarium mycotoxins in tissues and eggs of chickens fed experimentally mycotoxin-contaminated diets

Volume 145 (2020) Keywords: Broiler chickens Carry-over Egg feed Fusariotoxins Laying hens Liver Meat Muscle SKIN Abstract: Fusarium mycotoxins are fungal contaminants found in different crops intended for ...

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