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]
And then there's vitamin K2, which is found in meat, dairy and eggs. Its benefits include boosting bone density, cardiovascular and dental health, and also helping to regulate blood clotting.
If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons. [34]
As a food additive, dipotassium phosphate is used in imitation dairy creamers, dry powder beverages, mineral supplements, and starter cultures. [2] It functions as an emulsifier, stabilizer and texturizer; it also is a buffering agent, and chelating agent especially for the calcium in milk products..
Food storage in refrigerators may not be safe unless there is close adherence to temperature guidelines. In general the temperature should be maintained at 4 °C (39 °F) or below but never below 1 °C (34 °F). [8] Safe storage times vary from food to food and may depend on how the food has been treated prior to being placed in the refrigerator.
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!
Phytomenadione, also known as vitamin K 1 or phylloquinone, is a vitamin found in food and used as a dietary supplement. [6] [7] It is on the World Health Organization's List of Essential Medicines. [8] It is used to treat certain bleeding disorders, [7] including warfarin overdose, vitamin K deficiency, and obstructive jaundice. [7]
It is made from the hindquarter of beef cattle. Pastirma is a type of intermediate moisture food and can be stored for several months in humid climates. The meat is salted and dried to reduce water activity and increase microbial safety. Additionally, nitrites are added for preservation.