Results 181 to 190 of about 145,874 (259)

Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains. [PDF]

Foods
Outeiriño EB, Justel MA, Novo CP, Couñago AA, Guerra NP.   +4 more
europepmc   +1 more source

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

Prevalence of Nutrition Standards Use by Municipalities in Government-Owned or Operated Properties, United States, 2021. [PDF]

Nutrients
Oza-Frank R, Lowry Warnock A, Harris DM.
europepmc   +1 more source

Invisible Kitchens, Visible Values: Understanding Consumer Trust and Boundary Formation in Digital Food Experiences

Journal of Consumer Behaviour, EarlyView.
ABSTRACT This research investigates how consumers establish trust in ghost kitchens, a rapidly growing digital service format that eliminates physical interaction and redefines the boundaries of food consumption. Despite their growing popularity, ghost kitchens present a paradox of trust, as the absence of physical premises and direct interaction ...
Trang Huong Pham, Adriel K. S. Sim, Chuyen Nguyen, Julien Psomas, Hoang Ngoc Hien   +4 more
wiley   +1 more source

Effect of two commercial energy drinks on enamel surface characteristics and orthodontic bracket shear bond strength: an in vitro study. [PDF]

BMC Oral Health
Ashraf A, Shamel M, Massieh C, Elsaeed G, Ankily MA.   +4 more
europepmc   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques. [PDF]

NPJ Sci Food
Raita J, Ahmed H, Nikola M, Haikonen R, Kelanne N, Laaksonen O, Yang B, Koistinen V, Hanhineva K.   +8 more
europepmc   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Cardiovascular Risk Assessment and Its Determinants Among Older Adults in India: Evidence From a Nationally Representative Survey

Chronic Diseases and Translational Medicine, EarlyView.
ABSTRACT Background Cardiovascular disease (CVD) is the leading cause of mortality, posing a major challenge to its rapidly aging demographic. Early identification of individuals at high risk for future cardiovascular events is paramount for implementing timely preventative strategies.
Vansh Maheshwari, Shyamashree Das, Saurav Basu   +2 more
wiley   +1 more source

Chemical Precursors of Flocs in Sweetened Beverages: Mechanisms of Formation, Analytical Methods, and Industrial Strategies. [PDF]

Molecules
Błaszczyk I, Gruska RM, Molska M, Kunicka-Styczyńska A.   +3 more
europepmc   +1 more source