Results 91 to 100 of about 62,334 (223)
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source
The Official Student Newspaper of UAS [PDF]
, 2016 Letter from the Editor / Whalesong Staff -- UAS in Brief / Health Corner -- ROBOCOPP: Safety First -- Woosh K's Poetry Slam -- Sea Turtle Conservation -- Allegiant: Gadzooks -- Tidal Echoes / Recipe: Cowboy Grub -- Recipe: Omurice / Spring is Here ...
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People and Nature, Volume 8, Issue 5, Page 1248-1260, May 2026.Abstract Fisheries constitute one of the major benefits that oceans provide for people. Yet anthropogenic pressures and global changes are disrupting coastal systems, eroding marine biodiversity and threatening the food security of traditional populations.
Fabricio C. Albuquerque +4 more
wiley +1 more source
Jurnal Teknologi dan Industri Pertanian Indonesia, 2019 Oxidation is a major cause of damage to fats and fatty prcts. Beef sausages are susceptible to quality damage due to oxidation. The synthetic antioxidants BHA and BHT are often added to sausages for inhibition of fat oxidation.
Priscacylia Clarita Rasini Pirimoy +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar +2 more
wiley +1 more source
Food Science of Animal Resources, 2020 In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced.
Hülya Serpil Kavuşan +3 more
doaj +1 more source
The safety of ready-to-eat meals under different consumer handling conditions : a thesis presented in partial fulfilment of the requirements for the degree of Master in Food Technology at Massey University, Manawatū, New Zealand [PDF]
, 2016 Microbial count is an important index to measure the safety status of a food. This trial aimed to determine the safety of eight meals (four meats and four vegetarians) by using the agar plate counting method to measure the populations of total bacteria ...
Jiang, Fan
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