Results 191 to 200 of about 1,128,056 (280)

Effect of Cooking Methods on Quality and Physicochemical Characteristics of Cooked-Rice Supplemented with Different Amounts of Colored Rice

Journal of the Korean Society of Food Science and Nutrition, 2018
Koan Sik Woo, Hyun-Joo Kim, Dong-Hwa Cho, Seuk Ki Lee, Hye Young Park, Eun-Yeong Sim, Choon Ki Lee, Yong Hee Jeon, Sea Kwan Oh   +8 more
openaire   +1 more source

Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extract. [PDF]

Food Chem X
Park N, Kim HJ, Ju JB, Jo C.
europepmc   +1 more source

Coping Practices of Small‐ and Medium‐Sized Enterprises Facing Power Asymmetry in Digital Platform Business

Strategic Change, EarlyView.
ABSTRACT Digital platform (DP) enterprises have risen to the top of the global economy by inverting traditional business models. They earn money through matchmaking, transaction facilitation, and efficient orchestration of other stakeholders' resources.
Lukas R. G. Fitz, Jochen Scheeg
wiley   +1 more source

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin. [PDF]

Food Chem X
Sarıkaya S, Altay F, Zhao G, Ye F.
europepmc   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Plant-Based Functional Custard Enriched with Vitamin D₃: Insight into Technological Properties, Nutrition and Bone Tissue Regeneration. [PDF]

Foods
Sheir MA, Ahmed RA, Serrapica F, Elbaz AMF.   +3 more
europepmc   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Application of Pulsed Ohmic Heating for Rapid Cooking of Indica Rice: Quality Enhancement and Mechanistic Insights. [PDF]

Foods
Xu H, Wei G, Chen B, Li J, Wang LH, Zeng XA, Sastry SK.   +6 more
europepmc   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source