Meatloaf - Food Technology

Relevant Publications

Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products.

Issue Release: 2023

The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf.

Issue Release: 2022

Diarrhea-associated Hemolytic Uremic Syndrome in Adults: Two Case Reports and Review of the Literature.

Issue Release: 2019

Effects of textured foods on masticatory muscle activity in older adults with oral hypofunction.

Issue Release: 2019

Ascorbic Acid-Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf.

Issue Release: 2018

Formation of oxysterols during thermal processing and frozen storage of cooked minced meat.

Issue Release: 2017

The Effects of a Beef-Based Meal Compared to a Calorie Matched Bean-Based Meal on Appetite and Food Intake.

Issue Release: 2015

The influence of herbs and spices on overall liking of reduced fat food.

Issue Release: 2014

Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage.

Issue Release: 2002

What\'s cooking? Soup and sandwich or the meatloaf platter?

Issue Release: 1999

Survival of Bacteria in Food Cooked by Microwave Oven, Conventional Oven and Slow Cookers .

Issue Release: 1982

Are Best Before Dates Mandatory?

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What are the Challenges to Food Availability?

Why are Traditional Foods Important?

Why is Automation Important in the Food Industry?

Why is Cross Contamination Dangerous?

Are There Any Challenges?

Is the Mediterranean Diet Suitable for Everyone?

How Can Improper Temperature Handling Lead to Foodborne Illness?

How Does Globalization Affect Food Economics?

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