Results 41 to 50 of about 5,284 (220)

Healthcare Professional Survey on Complementary Feeding and Allergy Prevention in High‐ Versus Low‐Risk Infants: An EAACI Task Force Report

Allergy, EarlyView.
ABSTRACT Complementary feeding (CF) influences infants' long‐term dietary preferences, growth, and food allergy (FA) risk. However, guidance given to families and the implementation of FA prevention guidelines by healthcare professionals (HCPs) remain unclear.
Emilia Vassilopoulou, Sophia Tsabouri, Stefania Arasi, Anna Comotti, Gregorio Paolo Milani, Klaudia Ryczaj, Carlo Agostoni, Ioannis Pagkalos, Berber Vlieg‐Boerstra, Chrystopherson Gengyny Caballero‐Lopez, Gavriela Feketea, Anna Nowak‐Wegrzyn, Susanne Halken, Burcin Beken, Montserrat Alvaro‐Lozano, Ines Padua, Mattia Giovannini, George Du Toit, Alberto Alvarez‐Perea, Roberto Berni Canani, Diego Peroni, Marina Pérez‐Gordo, Mohamed H. Shamji, Ludger Klimek, Ioana Agache, Elena Camelia Berghea, Franziska Roth‐Walter, Cevdet Ozdemir, Peter Smith, Liam O’ Mahony, Rosan W. Meyer, Carina Venter   +31 more
wiley   +1 more source

Enhancing saltiness perception by chemosensory interaction: an fMRI study

Scientific Reports, 2023
Neuroimaging studies that focus on taste, odor, and their interactions can specify their capability to elicit brain regions responsible for flavor perception and reward.
Afshin Faridi Esfanjani, Mohebbat Mohebbi   +1 more
doaj   +1 more source

Lunch Provision, Consumption and Plate Waste in Early Years Settings in Sheffield

Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.
ABSTRACT Food provision in early years settings (EYS) presents an opportunity to support healthy eating amongst young children. This study aimed to record and nutritionally analyse setting lunches provided for, consumed and wasted by 3‐ to 4‐year‐old children attending EYS in Sheffield, England, including a comparison to packed lunches.
Claire J. Wall, Jo Pearce
wiley   +1 more source

A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

Journal of Food Quality, 2021
The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type ...
F. Nyamakwere, G. Esposito, K. Dzama, M. Muller, E. I. Moelich, E. Raffrenato   +5 more
doaj   +1 more source

The Bacteriology of Cheddar Cheese [PDF]

Scientific American, 1913
"October 2, 1912." ; (Statement of Responsibility) by E.G. Hastings, Alice C. Evans, and E.B. Hart.
Hastings, Edwin George, Evans, Alice C ( Alice Catherine ), Hart, Edwin Bret   +2 more
openaire   +1 more source

Food Fortification: Strategy to Combat Hidden Hunger: A Systematic Review

Food Chemistry International, Volume 1, Issue 4, Page 384-407, December 2025.
Food fortification involves adding essential vitamins and minerals (e.g., iron, iodine, vitamin A, and folic acid) to staple foods such as salt, wheat flour, rice, and oil. ABSTRACT Hidden hunger or micronutrient deficiency, affects over two billion people worldwide, particularly in low‐ and middle‐income countries. This global problem impacts nearly a
Gaurav Chaudhary, Monu Kumar, Anita Rani Sehrawat   +2 more
wiley   +1 more source

Effects of Mixed Adjunct Culture of Pediococcus acidilactici and Kluyveromyces marxianus on the Quality of Cheddar Cheese [PDF]

Shipin Kexue
Cheese production with mixed adjunct cultures of two or more microorganisms has gained significant attention due to their advantages over single-strain adjunct cultures.
KANG You, LÜ Yang, GAO Lei, ZHAO Yujuan, ZHAO Zijian, GAO Yansong, YANG Ge, LI Shengyu
doaj   +1 more source

Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese

International Journal of Food Properties, 2022
Nutritionists recommend to consume 3 g Conjugated linoleic acid (CLA) to prevent cancers, cardiovascular diseases, diabetes, obesity and other lifestyle-related disorders.
Awais Khan, Muhammad Nadeem, Muhammad Imran, Nabila Gulzar, Muhammad Haseeb Ahmad, Muhammad Tayyab, Muhammad Abdul Rahim, Chinaza Godswill Awuchi   +7 more
doaj   +1 more source

Bitter Compounds from Cheddar Cheese

Journal of Dairy Science, 1983
Abstract Bitter peptides were isolated from Cheddar cheeses rendered bitter by milk coagulating agents and from nonbitter cheese. More than one bitter peptide apparently was produced by each coagulant. The peptides generally differed in such properties as elution volume from Sephadex gel, migration on silica gel, and relative amino acid composition ...
J. Edwards, F.V. Kosikowski
openaire   +1 more source

Food prices in New Zealand: implications for feeding people better

Journal of the Royal Society of New Zealand, Volume 55, Issue 6, Page 2305-2318, December 2025.
ABSTRACT There are ongoing concerns about food security, particularly around food affordability and the nutritional quality of diets in New Zealand. While recent food price inflation has sparked conversations about overall affordability, less attention has been directed toward understanding how variations in price increases across different food ...
Puneet Vatsa, Alan Renwick
wiley   +1 more source