Results 61 to 70 of about 15,621 (259)
Advanced Science, EarlyView.Treatment‐resistant wounds caused by polymicrobial biofilms are refractory to conventional therapies due to the dense extracellular matrices. We developed μBLAST, a microblasting wound dressing that combines MnO2‐doped biosilica and a H2O2‐releasing mesh to generate localized oxygen microbubbles that mechanically disrupt biofilms.
Yujin Ahn +12 more
wiley +1 more source
Why Do Lobsters Change Color When Cooked? [PDF]
Physics Today, 2002 Innovative crystallographic techniques help solve an intriguing scientific and culinary puzzle.
openaire +1 more source
DECREASING OF SODIUM NITRITE CONTENT IN COOKED SAUSAGES USING DENITRIFYING MICROORGANISMS [PDF]
Biotechnologia Acta, 2015 The purpose of this work was to study reduction of sodium nitrite in cooked sausages by adding of the optimized amount of denitrifying microorganisms to the bacterial preparation maintaining quality characteristics of the product.
Bal-Prylypko L. V., Leonova B. I.
doaj +1 more source
The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan +8 more
wiley +1 more source
AgriFood: Journal of Agricultural Products for Food, EarlyView.Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan +3 more
wiley +1 more source
Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets
Food Science of Animal Resources, 2017 The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were ...
Ashok K. Pathera +3 more
doaj +1 more source
Guidelines for Detecting the Foodborne Antibiotic‐Resistant Bacteria
AgriFood: Journal of Agricultural Products for Food, EarlyView.ABSTRACT Foodborne antibiotic‐resistant bacteria threaten global public health and the economic. Standardized detection methods are crucial for effective prevention and control. Researchers encounter difficulties in choosing suitable techniques due to the variety of available approaches and the intricate nature of resistance mechanisms.
Yuanye Zeng, Fengxia Yang
wiley +1 more source
CyTA - Journal of Food, 2018 This study evaluated the effect of substituting of NaCl with varying amounts of a combination of KCl, L-histidine (L-his), and L-lysine (L-lys) on the instrumental characteristics of cooked loin.
Yawei Zhang +3 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT Africa's cultural and colonial heritage has profoundly segmented rice markets. Whereas in ancient centers of rice domestication, consumers maintained preferences for local rice consistent with their cultural heritage, preferences have shifted toward imported Asian rice in coastal areas around seaports, due to prior exposure to colonial import ...
Kofi Britwum, Matty Demont
wiley +1 more source
Meat and Muscle Biology, 2019 The objective of this study was to assess consumer and chef perceptions and knowledge of beef degrees of doneness (DOD) as well as to measure the changes in cooked color over time related to DOD. Steaks from strip loins (M.
Brittany A. Olson +9 more
doaj +2 more sources