Results 81 to 90 of about 727,694 (324)
Cacao’s Relationship with Mesoamerican Society [PDF]
, 2013 We know what we eat, but do we eat what we know? Our diet extends far beyond nutrients and food availability—we imbue food with cultural significance. The meaning and use of a particular food is subject to change over time, but the fact that it holds a ...
Christopher, Hillary
core +1 more source
ChemSusChem, Volume 18, Issue 6, March 15, 2025.Novel organic solvents with an unmodified carbohydrate core were synthesised both from D‐xylose and directly from biomass and were successfully used as reaction media for lipase biocatalysts to synthesise aliphatic and aromatic polyesters. Abstract The use of organic solvents in academic research and industry applications is facing increasing ...
Anastasia O. Komarova +8 more
wiley +1 more source
THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS [PDF]
Техника и технология пищевых производств, 2017 The number of somatic cells in milk increases when cows are sick or the rules of their milking are violated. This leads to the unfavorable changes in the composition and properties of raw-milk as well as to the biochemical and microbiological issues ...
Ishevskiy A.L. +4 more
doaj +1 more source
Lifestyle Profile of Elderly Living with Non-communicable Disease in Bangkok and Surabaya [PDF]
, 2019 Lifestyle is one of the underlying risk factor of non-communicable disease (NCD). Dietary habit and exercise pattern are two indicators of lifestyle. Elderly are prone to NCD due to increased age which being independent risk factor.
Artsanthia, J. (Jintana) +1 more
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Food Chemistry International, EarlyView.Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 more
wiley +1 more source
Asian Fermented Herbal Drinks: Traditional Practices, Health Benefits, and Microbial Cultures
Florea: Jurnal Biologi dan PembelajarannyaAsian fermented herbal drinks, rooted in traditional practices, have gained attention for their potential health benefits and cultural significance.
Jo Neil T Peria, Pujiati Pujiati
doaj +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
D 5.4.2.3. Report on near-market consumer testing of new improved products in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 This deliverable describe the main results concerning the studies of European consumer acceptance of reengineered products from group 3 (plant based extracts for functional foods) in order to understand acceptance in EU markets and facilitate their ...
Bechoff, Aurélie +10 more
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Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks
Acta Agronómica, 2019 Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life. In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition
Carolina Espinosa Álvarez +5 more
semanticscholar +1 more source
Fabrication of electrospun PVDF nanofibrous membrane for filtration of coconut inflorescence sap
Food Biomacromolecules, EarlyView.Electrospinning conditions for polyvinylidene difluoride (PVDF) nanofibrous membrane were optimized. The polymer solution's properties were analyzed. The developed membranes' average pore size was 478–543 nm. A fabricated membrane was used for the filtration of coconut inflorescence sap.
Sarangapany Ashwin Kumar +2 more
wiley +1 more source