Results 171 to 180 of about 55,043 (287)
Clinical and Translational Medicine, Volume 15, Issue 7, July 2025.
Arnab Ghosh+11 more
wiley +1 more source
Increasing the Oxidation Stability and Shelf‐Life Quality of Hazelnuts Using a New Peeling Technique
ABSTRACT Hazelnuts without skin are preferred by consumers. Traditionally, the skin is peeled off by the roasting technique (RT). However, RT causes undesirable reactions such as lipid oxidation. Therefore, pressurized water technique (PWT) was developed as an alternative hazelnut peeling method.
Sümeyye Şahin, Yeşim Aydın
wiley +1 more source
Management of aflatoxins in maize and groundnuts in Kenya: a farmers' training manual [PDF]
Akande, A.+9 more
core
Dietary mycotoxins, co-exposure, and carcinogenesis in humans: short review [PDF]
De Boevre, Marthe+3 more
core +1 more source
Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams1 [PDF]
Lloyd B. Bullerman+2 more
openalex +1 more source
ABSTRACT The growth of regional demand in food chains is often assumed to offer particular opportunities to small‐scale agro‐processing firms in Africa, promising a route to a more inclusive pathway of industrialization for the continent. The aim of the article is to interrogate this assumption by providing a critical assessment of the impacts of Kenya'
Hazel Gray
wiley +1 more source
Mycotoxin Contamination in Grains; Papers presented at the 17th ASEAN Technical Seminar on Grain Postharvest Technology, Lumut, Malaysia, 25-27 July 1995 [PDF]
Crop Production/Industries,
Anonymous, Johnson, Gregory Ian
core +1 more source
Storage conditions, time, and initial moisture content affect the temperature, relative humidity, and CO2 concentration of corn grains, as well as their quality parameters. This study helps to determine the optimal conditions for preserving the quality of grain and oil.
Geraldo Acácio Mabasso+7 more
wiley +1 more source
Degradation of Pure Aflatoxins by Tetrahymena pyriformis [PDF]
Dorothea J. Teunisson+1 more
openalex +1 more source
Abstract The food enzyme AMP deaminase (AMP aminohydrolase; EC 3.5.4.6) is produced with the non‐genetically modified Aspergillus pallidofulvus strain AE‐DN by Amano Enzyme Inc. The food enzyme was free from viable cells of the production organism. It is intended to be used in the processing of yeast and yeast products.
EFSA Panel on Food Enzymes (FEZ)+17 more
wiley +1 more source