Results 101 to 110 of about 65,988 (310)
Brazilian Journal of Food TechnologyIn the microregion of the Canastra/MG/Brazil, with the growth and recognition of artisanal cheeses, producers have gradually inserted in the market cheeses that differ from the traditional ones.
Sonia de Oliveira Duque Paciulli +5 more
doaj +1 more source
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
Region's reputation and the price of regional products: a hedonic analysis of Portuguese quality cheese [PDF]
Resources (tangible and intangible) can be mobilized to increase region's reputation and image giving a competitive advantage to certain products with origin in that region.
José Cadima Ribeiro +1 more
core
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
Understanding variety-seekers and neopholics tasting traditional products [PDF]
, 2010 C
De Pelsmaeker, Sara +3 more
core +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
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
Production, yield and characteristics of Feta and Domiati type cheeses produced from goat´s milk
Mljekarstvo, 2002 Brined Feta and Domiati type cheeses were produced from whole goat´s milk. Different types of production were used; with and without goat´s milk acidification with citric acid. The effect of calcium chloride addition was also examined.
Ida Drgalić +3 more
doaj
FoodsThe aim of this study was to compare selected physicochemical properties and sensory attributes of ricotta cheeses supplied by different producers and purchased from retail outlets in Poland.
Iwona Chwastowska-Siwiecka +2 more
doaj +1 more source