Results 131 to 140 of about 32,232 (298)
Food chemistry is a fascinating field that bridges the gap between science and the culinary arts. It explores the molecular composition of food, the chemical processes that occur during cooking and storage, and the ways in which these processes affect flavor, texture, and nutritional value.
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Do Beliefs about Alcohol and Cancer Risk Vary by Alcoholic Beverage Type and Heart Disease Risk Beliefs? [PDF]
Cancer Epidemiol Biomarkers Prev, 2023 Seidenberg AB, Wiseman KP, Klein WMP.
europepmc +1 more source
, 1938 The State Alcoholic Control Commission became the Department of Alcoholic Beverage Control in 1933. The Department became the Division of Alcoholic Beverage Control (under the Department of Law and Public Safety) in 1949.Best copy ...
Burnett, D. Frederick +1 more
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Fermentation characteristics of four southern sichuan citrus cultivars
JSFA reports, EarlyView.Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng +9 more
wiley +1 more source
Association between alcoholic beverage intake and hyperuricemia in Chinese adults: Findings from the China Health and Nutrition Survey. [PDF]
Medicine (Baltimore), 2023 Wu Y, Shin D, Shin D.
europepmc +1 more source
, 1947 The State Alcoholic Control Commission became the Department of Alcoholic Beverage Control in 1933. The Department became the Division of Alcoholic Beverage Control (under the Department of Law and Public Safety) in 1949.Best copy ...
Hock, Erwin B. +1 more
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Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source
, 1937 The State Alcoholic Control Commission became the Department of Alcoholic Beverage Control in 1933. The Department became the Division of Alcoholic Beverage Control (under the Department of Law and Public Safety) in 1949.Best copy ...
Burnett, D. Frederick +1 more
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya +4 more
wiley +1 more source
Reduction of Ethyl Carbamate in an Alcoholic Beverage by CRISPR/Cas9-Based Genome Editing of the Wild Yeast. [PDF]
Foods, 2022 Jung JY +4 more
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