Results 21 to 30 of about 1,851 (195)
Advancing Food Safety in Bangladesh: Challenges and the Promise of Smart Sensor Technology
Food Safety and Health, Volume 3, Issue 3, Page 356-379, July 2025.This study critically analyzes prevalent food safety hazards in Bangladesh and identifies key challenges in food safety practices and regulations. It discusses factors influencing food safety and explores strategies to enhance public health. Additionally, advancements in smart sensor‐based detection methods for food hazards are highlighted to offer ...
Md Wadud Ahmed, Mohammed Kamruzzaman
wiley +1 more source
Ariel - Volume 2 Number 6 [PDF]
, 1970 Editors Richard J. Bonanno Robin A. Edwards Associate Editors Steven Ager Stephen Flynn Shep Dickman Tom Williams Lay-out Editor Eugenia Miller Contributing Editors Michael J. Blecker W. Cherry Light James J. Nocon Lynne Porter Editors Emeritus Delvyn C.
Ager, Steven Allen +11 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by
Katarzyna Wolinska‐Kennard +3 more
wiley +1 more source
The FDA's Use of Adverse Publicity [PDF]
, 2012 Of all the regulatory tools available to the FDA in fulfilling its duties, one of the most contentious and problematic is its use of adverse publicity.
Liu, Leon
core
Organ‐on‐Chip: The Future of Nutrition Research in a One Health World
Food Frontiers, Volume 6, Issue 3, Page 1205-1224, May 2025.Organ‐on‐chips offer a promising tool for evaluating food and feed safety. Organ‐on‐chips also present a scientifically robust and ethical alternative to animal studies. ABSTRACT The One Health approach emphasizes the interconnectedness of human, animal, and environmental health, recognizing that the health of each is interdependent and influenced by ...
Manuela Cassotta +8 more
wiley +1 more source
Artifice and the science of sweet [PDF]
, 2011 Thesis (S.M. in Science Writing)--Massachusetts Institute of Technology, Dept. of Humanities, Graduate Program in Science Writing, 2011.Cataloged from PDF version of thesis.Includes bibliographical references (p.
MacLachlan, Allison (Allison Stollery)
core
Flavor and Well‐Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions
Food Science &Nutrition, Volume 13, Issue 5, May 2025.This review presents an overview of the connection between flavor perception and human health, emphasizing the roles of natural and artificial flavors in influencing dietary behavior and nutritional outcomes. It synthesizes current evidence on how flavor influences food preferences, consumption patterns, and associated physiological responses.
Md. Sakhawot Hossain +8 more
wiley +1 more source
Journal of Sensory Studies, Volume 40, Issue 2, April 2025.ABSTRACT Kokumi, prospectively the sixth basic taste, provides mouthfulness, thickness, continuity, and a rich and long‐lasting taste, attributed to several peptides, two of which were previously preliminarily identified as key compounds responsible for kokumi perception in fermented doenjang.
Hyeon Ah. Kim +3 more
wiley +1 more source
Re‐evaluation of acesulfame K (E 950) as food additive
EFSA Journal, Volume 23, Issue 4, April 2025.Abstract The present opinion deals with the re‐evaluation of acesulfame K (E 950) as a food additive. Acesulfame K (E 950) is the chemically manufactured compound 6‐methyl‐1,2,3‐oxathiazin‐4(3H)‐one‐2,2‐dioxide potassium salt. It is authorised for use in the European Union (EU) in accordance with Regulation (EC) No 1333/2008.
EFSA Panel on Food Additives and Flavourings (FAF) +37 more
wiley +1 more source