Results 31 to 40 of about 277,732 (304)
Sensors, 2020 In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets.
Abdo Hassoun +5 more
doaj +1 more source
Factors Affecting Gut Microbiome in Daily Diet
Frontiers in Nutrition, 2021 There is a growing recognition that a good diet can help people maintain mental and physical health, while a bad one will cause the disorder of body function, and even lead to several diseases.
Qi Su, Qin Liu
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Understanding the drivers of continuance intention in online grocery shopping using technology continuance theory: a cross-national comparison [PDF]
Korean Journal of Community NutritionObjectives This study examined the determinants of consumers’ continuance intention (CI) toward online grocery shopping (OGS) across different country markets.
Binglin Liu, Min A Lee
doaj +1 more source
La toute-épice en Europe occidentale, un complément
Revue d'ethnoécologie, 2020 This short paper complements information about historical introduction of the seeds of Pimenta in Europa, the important paper of the English, the nearly ignorance of the seeds in French and American cooking, but their uses in some liqueurs and in ...
Françoise Aubaile-Sallenave
doaj +1 more source
Food Science of Animal Resources, 2018 The objective of this study was to determine the antioxidant activity of gamma- irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a ...
Young Ho Cho, Myung-Soon Yang
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Shipin gongye ke-ji, 2022 Cooking is a way of processing food materials to make food more delicious, better-looking and better-smelling. It not only makes people feel satisfied when eating, but also makes food nutrients more easily absorbed by the body.
Fengli WANG +6 more
doaj +1 more source
Frontiers in Public Health, 2021 Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic.
Tareq M. Osaili +2 more
doaj +1 more source
Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
Foods, 2020 There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and ...
Lisbeth Dahl +6 more
doaj +1 more source
Effects of Acid and Alkali Cooking on Edible Quality of Lotus Rhizome
Shipin gongye ke-ji, 2023 Acetic acid (AA) and sodium bicarbonate (SB) are commonly used as additives for regulating the texture of fruits and vegetables. However, the effects on the nutritional quality of lotus rhizome during texture modification are not well-understood. In this
Yuhong QI +4 more
doaj +1 more source
Reserves, Injury Severity, and Outcomes in Traumatic Brain Injury: A CENTER‐TBI Observational Study
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Reserve refers to the brain's ability to maintain function after an injury and strongly relates to traumatic brain injury (TBI) outcomes. This study examined (1) whether associations between pre‐injury reserve proxies and outcomes differed across injury severity categories, and (2) whether the impact of injury severity varied across ...
Natascha Ekdahl +6 more
wiley +1 more source