Results 151 to 160 of about 1,128,056 (280)

The Impact of Brewer's Spent Grain on Noodle Quality and Composition. [PDF]

J Food Sci
Alfaro GMS, Clare SJ, Brueggeman RS, Finnie SM, Kiszonas AM.   +4 more
europepmc   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Development of Reduced-Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties. [PDF]

J Food Sci
Cardim SCM, Freire da Costa G, Pollonio MAR, Behrens JH, Bicas JL.   +4 more
europepmc   +1 more source

Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products

Food Safety and Health, EarlyView.
Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela, Md. Golam Rasul, Ilias Ebne Kabir, Jahid Hasan, Chunhong Yuan, Bhaskar Chandra Majumdar   +5 more
wiley   +1 more source

Development of a Low-Sodium Soaking Solution for Shrimp Processing Using Potassium Phosphates (KTPP and TKPP) and L-Lysine: Impacts on Quality and Water-Holding Capacity. [PDF]

Foods
Monvises T, Chinarak K, Sanprasert S, Uchuwittayakul A, Lueangjaroenkit P, Sai-Ut S, Pongsetkul J, Rawdkuen S, Kingwascharapong P.   +8 more
europepmc   +1 more source

Replacement of Ores Recorded by Textures and Chemical Compositions of Sphalerite: An Example From the Furutobe Kuroko Deposit, Akita, Japan

Geological Journal, EarlyView.
Coupled dissolution‐reprecipitation of early formed Cd‐, Fe‐, Ag‐ and Sb‐poor sphalerite through interaction with high‐temperature and high‐sulphur fugacity Cu‐rich fluids, responsible for the formation of the yellow ores, resulted in the formation of Cd‐, Fe‐, Ag‐ and Sb‐rich, heavily chalcopyrite‐diseased sphalerite and enrichment of critical metals ...
Manuel Nopeia, Ryohei Takahashi, Andrea Agangi, Pearlyn Manalo, Hinako Sato   +4 more
wiley   +1 more source

What Are We Learning About the Research‐Practice Gap From HRD Scholars and HRD Scholar‐Practitioners?

Human Resource Development Quarterly, EarlyView.
ABSTRACT The research‐practice gap (the gap) in HRD remains a significant challenge, hindering the application of academic research to practice and the integration of workplace challenges into research efforts. It is critical for HRD research to address the gap to develop evidence‐based solutions for learning and organizational performance. The purpose
Kelly Moore, Yonjoo Cho
wiley   +1 more source

Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions. [PDF]

Food Sci Anim Resour
Lee B, Lee S, Choi YM.
europepmc   +1 more source

Gendered Pathways to Work–Family Balance and Their Consequences: Insights From Dual‐Career Faculty Couples

Human Resource Development Quarterly, EarlyView.
ABSTRACT This study examines gendered work–family balance (WFB) experiences among dual‐career academic couples at U.S. research‐intensive universities. By comparing faculty couples who shared the same or similar professional and family contexts, the study explores how gendered demands, challenges, resources, and strategies shaped distinct WFB outcomes.
Kyung Nam Kim, Shinhee Jeong
wiley   +1 more source

Enrichment of Gluten-Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality. [PDF]

Food Sci Nutr
Arp CG, Zardetto S, Hidalgo A, Pasini G.
europepmc   +1 more source