Results 91 to 100 of about 163,606 (250)

Public Health Risks Associated with Food Process Contaminants – A Review

Journal of Food Protection
The increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks.
Ahmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan   +2 more
doaj   +1 more source

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]

, 2017
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena), Kostetska, K. (Kateryna), Osokina, N. (Nina), Palyanichka, N. (Nadiya), Priss, O. (Olesia), Stepanenko, D. (Dmytrо), Telezhenko, L. (Lyubov), Verkholantseva, V. (Valentуna), Voziian, V. (Valeriia), Zhukova, V. (Valentina)   +9 more
core  

Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption [PDF]

Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum ...
Azokpota, P., Boekel, M.A.J.S., van, Chadare, F.J., Gayet, D.P., Hounhouigan, M.H., Linnemann, A.R., Nout, M.J.R.   +6 more
core   +1 more source

Optimization of biohydrogen production by dark fermentation of African food-processing waste streams

, 2023
Rufis Fregue Tiegam Tagne, Paolo Costa, Sergio Casella, Lorenzo Favaro   +3 more
openalex   +1 more source

Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry [PDF]

, 2021
Pedro Monteiro, Silvia Lomartire, João Cotas, Diana Pacheco, João Carlos Marques, Leonel Pereira, Ana M. M. Gonçalves   +6 more
openalex   +1 more source

Yellow Mustard Protein a Immunoreactivity Reduction Through Seed Germination, Lactic Acid Fermentation, and Cooking

Foods
Food allergens are becoming increasingly threatening and are disrupting the health and social structure of a significantly large population worldwide.
Simran Kaur Jawanda, Hosahalli S. Ramaswamy   +1 more
doaj   +1 more source

Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food [PDF]

, 2022
Fatima Zohra Becila, Abdallah Bouasla, Christelle Turchiuli, Rania Boussekine, Farida Bekhouche, Agnieszka Wójtowicz   +5 more
openalex   +1 more source

Analysis of Quality and Sensory Characteristics of Functional Fermented Products

Fermentation
Fermentation has long been a basis of food processing, playing a critical role in enhancing nutritional value, sensory appeal and functional properties [...]
Fernanda Cosme, Luís Patarata, Fernando M. Nunes   +2 more
doaj   +1 more source

Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91 [PDF]

, 2006
Four concept papers outline parameters for the further development of organic food processing. They are based on other work already executed in the subproject 5 Processing in the QLIF-project, in particular the literature survey on “Underlying Principles
Beck, Alexander, Kretzschmar, Ursula, Schmid, Otto   +2 more
core  

Nigerian Indigenous Fermented Foods: Processes and Prospects

, 2013
The deliberate fermentation of foods by man predates written history and is possibly the oldest method of preserving perishable foods. Evidence suggests that fermented foods were consumed 7,000 years ago in Babylon (Battcock and Aza-Ali, 1998). Scientist speculates that our ancestors possibly discovered fermentation by accident and continued to use the
Evans, Egwim, Musa, Amanabo, Abubakar, Yahaya, Mainuna, Bello   +3 more
openaire   +3 more sources