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Ingredient
eating that takes place at a specific time
A meal is an occasion that occurs at a specific time and involves the consumption of food. The English names used for specific meals vary, depending on the speaker's culture, the time of day, or the size of the meal. A meal is different from a snack in that meals are generally larger, more varied, and more filling.
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
number of oysters per meal → affects → Vibrio parahaemolyticus risk
“Inputs such as water temperature, number of oysters per meal, and the distributional assumption for the unrefrigerated time were the most important inputs”
Salmonella → present → mash and meal samples
“Salmonella in 58, 0, and 92% of the mash, pelleted, and meal samples, respectively”
Enterobacteriaceae → present → mash, pelleted, and meal samples
“Enterobacteriaceae were present in 100, 60, and 92% and Salmonella in 58, 0, and 92% of the mash, pelleted, and meal samples, respectively”
sous vide-processed ready meals → reduces → health risk
“The health risk of these products is small as long as the temperature during storage is low”
Salmonella senftenberg → has attack rate → 0.19-0.23 cases per 100,000 meals served
“The estimated attack rate for the period of the outbreak was 0.19-0.23 cases per 100,000 meals served.”
Staphylococcus aureus → isolated from → cooked meals, bottled drink, and fresh juice
“The most prevalent isolated bacteria from cooked meals, bottled drink and fresh juice were; Escherichia coli, Staphylococcus auerus and Bacillus sp.”
Escherichia coli → isolated from → cooked meals, bottled drink, and fresh juice
“The most prevalent isolated bacteria from cooked meals, bottled drink and fresh juice were; Escherichia coli, Staphylococcus auerus and Bacillus sp.”
Bacillus sp. → isolated from → cooked meals, bottled drink, and fresh juice
“The most prevalent isolated bacteria from cooked meals, bottled drink and fresh juice were; Escherichia coli, Staphylococcus auerus and Bacillus sp.”
food pathogens → change during → processing, storage, and meal preparation
“the concentration of food pathogens changes during the processing, storage, and meal preparation”
bacterial contamination → increases → after meal preparation
“Results showed that contamination levels varied during the day, peaking after meal preparation and generally falling overnight.”
Based on 4 papers
Based on 4 papers
Based on 2 papers
Based on 2 papers
“Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat”
omega-3 oil → derived from → discarded oil from the manufacture of fishmeal
“In twenty-nine of fifty-nine studies, CF was introduced between 6 and 9 months, with eight studies finding minimum dietary diversity was achieved in 6–33 %, and ten of seventeen studies noting minimum meal frequency in only 25–50 % of the study populations.”
minimum meal frequency → achieved → 25–50%
“The most efficient solvent‐to‐meal ratio was found at 20:1 (v:w) for a single extraction, and a two‐step 15:1 process for multiple extractions.”
solvent-to-meal ratio → found → 20:1 (v:w) for a single extraction, and a two-step 15:1 process for multiple extractions
“Insulin secretion was higher (P < 0·001), and portal absorption of SCFA was lower (P < 0·05) after the first daily meal than after the second daily meal (8·8 v. 4·4 nmol/h)”
insulin secretion → is higher → after the first daily meal
“A total of 19 test strains were administered in fermented oatmeal soup containing 5 x 10(6) CFU of each strain per ml by using a dose of 100 ml of soup per day for 10 days.”
fermented oatmeal soup → contains → Lactobacillus strains