scholarly journals SALSICHAS TIPO HOT DOG: PERFIL MICROBIOLÓGICO, ISOLAMENTO E CARACTERIZAÇÃO DE BACTÉRIAS ÁCIDO LÁTICAS (BAL) COM POTENCIAL ANTAGONISTA

2019 ◽  
Vol 4 (1) ◽  
pp. 149-162
Author(s):  
Ivan de Marco ◽  
Cristine Vogel ◽  
Gisiéli Carla Morandin ◽  
Luniele Beilke ◽  
Natália Zini Valduga ◽  
...  
Keyword(s):  
Hot Dog

Terrorism Risk Models: The Need for Common Measures

2003 ◽  
Author(s):  
Richard E. Feigel
Keyword(s):  
Intellectual Capital ◽  
Multinational Corporation ◽  
Airport Security ◽  
Risk Models ◽  
Terrorism Risk ◽  
National Monument ◽  
The World ◽  
Hot Dog

From the hot dog vendor located near a national monument to a multinational corporation with operations and significant assets around the world, we are all faced with decisions about addressing terrorism. Since the events of 9/11, enormous amounts of financial and intellectual capital have been invested to develop security responses to potential terrorism threats. Beyond specific, focused initiatives — most visibly increased airport security — a plethora of risk models have been (or are being) developed. Ostensibly, these models attempt to address the basic risk proposition: Risk = Frequency * Severity.

Real Hot Dog

1954 ◽  
Vol 13 (1) ◽  
pp. 54
Keyword(s):  
Hot Dog

ANÁLISE DE FARINHA DE TRIGO ADICIONADA DE POLVILHO DOCE PARA ELABORAÇÃO DE PÃO TIPO HOT DOG

2021 ◽  
pp. 74-84
Author(s):  
Fabiane Mores ◽  
Andreia Zilio Dinon ◽  
Bárbara Cristina Costa Soares de Souza ◽  
Tamires Pagani ◽  
Mirieli Valduga
Keyword(s):  
Hot Dog

scholarly journals Metastriate Ixodid Life Stages Protected from Predatory Ants in Texas

2019 ◽  
Vol 48 (5) ◽  
pp. 1063-1070 ◽  
Author(s):  
Allan T Showler ◽  
Weste L A Osbrink ◽  
Bailee N Dorsey ◽  
Ryan M Caesar
Keyword(s):  
Solenopsis Invicta ◽  
Amblyomma Americanum ◽  
Fire Ant ◽  
Life Stages ◽  
Red Imported Fire Ant ◽  
Pogonomyrmex Barbatus ◽  
Solenopsis Invicta Buren ◽  
Hot Dog ◽  
Imported Fire Ant ◽  
Predatory Ants

Abstract Multiple predatory ant species, including the red imported fire ant, Solenopsis invicta (Buren) (Hymenoptera: Formicidae), have been reported to attack ixodids (Ixodida: Ixodidae), but evidence has largely been circumstantial. When living lone star tick, Amblyomma americanum (L.) (Acarina: Ixodidae), eggs, and unfed and blood-engorged larvae, nymphs, and adults were deployed on bait transects with hot dog slices and dead house flies, Musca domestica L., in West, Central, and South Texas. The various ixodid life stages were not attacked while ants were strongly recruited to the hot dog and M. domestica baits. Similarly, when the same ixodid life stages and other baits were placed adjacent to colonies of two ant species (red harvester ant, Pogonomyrmex barbatus (Smith) and the red imported fire ant, Solenopsis invicta Buren) the ixodids were not preyed upon while hot dog slices and dead M. domestica were immediately attacked. Some ant species dragged blood-engorged adult ixodids and eggs away from the colony entrance, where they were originally placed, and discarded them. Evidence and mechanisms for allomone-based ant deterrence in the genera Amblyomma, Dermacentor, and Rhipicephalus (metastriate ixodids) are discussed. Protection of ixodids from predatory ants helps to explain why metastriate ixodids remain problematic worldwide despite the presence of predaceous ants.

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

2019 ◽  
Vol 26 (2) ◽  
pp. 123-131 ◽  
Author(s):  
Isabela Rodrigues ◽  
Letícia A Gonçalves ◽  
Francisco AL Carvalho ◽  
Manoela Pires ◽  
Yana JP Rocha ◽  
...  
Keyword(s):  
Water Activity ◽  
Emulsion Stability ◽  
Direct Reduction ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Sodium Content ◽  
Salt Reduction ◽  
High Sodium ◽  
Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

scholarly journals Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

LWT ◽  
2020 ◽  
Vol 132 ◽  
pp. 109845 ◽  
Author(s):  
Mirian dos Santos ◽  
Paulo E.S. Munekata ◽  
Mirian Pateiro ◽  
Giseli Carvalho Magalhães ◽  
Andrea Carla Silva Barretto ◽  
...  
Keyword(s):  
Fat Replacers ◽  
Animal Fat ◽  
Hot Dog

scholarly journals Modelling the maximal active consumption rate and its plasticity in humans—perspectives from hot dog eating competitions

2020 ◽  
Vol 16 (7) ◽  
pp. 20200096
Author(s):  
James M. Smoliga
Keyword(s):  
Human Performance ◽  
Consumption Rate ◽  
Historical Data ◽  
Extreme Value Analysis ◽  
Fresh Matter ◽  
Value Analysis ◽  
Carnivorous Species ◽  
Multiple Species ◽  
Hot Dog ◽  
Over Time

Gut capacity and plasticity have been examined across multiple species, but are not typically explored in the context of extreme human performance. Here, I estimate the theoretical maximal active consumption rate (ACR) in humans, using 39 years of historical data from the annual Nathan's Famous Hot Dog Eating Contest. Through nonlinear modelling and generalized extreme value analysis, I show that humans are theoretically capable of achieving an ACR of approximately 832 g min −1 fresh matter over 10 min duration. Modelling individual performances across 5 years reveals that maximal ACR significantly increases over time in ‘elite’ competitive eaters, likely owing to training effects. Extreme digestive plasticity suggests that eating competition records are quite biologically impressive, especially in the context of carnivorous species and other human athletic competitions.

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