Search results
Results from the WOW.Com Content Network
[citation needed] (Here and following it is noteworthy that most food assays measure only fully unsaturated menaquinones. [citation needed]) MK-4 is synthesized by animal tissues and is found in meat, eggs, and dairy products. [20] Cheeses have been found to contain MK-8 at 10–20 μg per 100 g and MK-9 at 35–55 μg per 100 g. [14]
By reducing the temperature of cooked food from +70 to +3 °C (158 to 37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product.
The Coolgardie safe is a low-tech food storage unit, using evaporative cooling to prolong the life of whatever edibles are kept in it. It applies the basic principle of heat transfer which occurs during evaporation of water (see latent heat and heat of evaporation).
The compound is variously known as vitamin K 3 [7] and provitamin K 3. [8] Proponents of the latter name generally argue that the compound is not a real vitamin due to its artificial status (prior to its identification as a circulating intermediate) and its lack of a 3-methyl side chain preventing it from exerting all the functions (specifically, it cannot act as a cofactor for GGCX in vitro ...
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.
The best practice for preventing foodborne illnesses for all foods, including meat, is the CDC's four steps to food safety: clean, separate, cook, and chill. Wash hands, surfaces, utensils, and ...
The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!