Results 101 to 110 of about 490,576 (313)
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese.
Cristina Anamaria Semeniuc +5 more
doaj +1 more source
Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
FlexMat, EarlyView.Abstract Soft robots, engineered from highly compliant materials, offer superior adaptability and safety in unstructured environments compared to their rigid counterparts. Recent advancements, fueled by bio‐inspiration and material programmability, have led to the rapid co‐evolution of their core modules: actuation, sensing, protection, energy, and ...
Qiulei Liu +3 more
wiley +1 more source
Evaluation of the microbiological quality of some dairy products
Acta Universitatis Sapientiae: Alimentaria, 2018 Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores ...
Laslo É., György É.
doaj +1 more source
Derived Demand for Fresh Cheese Products Imported into Japan [PDF]
The objective of this article is to estimate the derived demand for imported fresh cheese products into Japan when fresh cheese import data are disaggregated by source country of production.
Christou, Andreas P. +4 more
core +1 more source
Proof of Swiss Cheese Version of Deligne's Conjecture
, 2010 For an associative algebra A we consider the pair "the Hochschild cochain complex C*(A,A) and the algebra A". There is a natural 2-colored operad which acts on this pair.
Dolgushev, Vasiliy +2 more
core +1 more source
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
Feeding sainfoin to goats – influence on milk and cheese quality and yield [PDF]
, 2012 Although the administration of sainfoin is associated with anthelmintic effects, information on the consequences of feeding this legume on product quality is scarce. In the present study we looked at milk quality and yield of goats fed either sainfoin or
Heckendorn, Felix +4 more
core
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source