Results 101 to 110 of about 56,442 (290)
Mongolian hospitality: intrepid travelling [PDF]
, 2007 Continuing the series on exploring diverse hospitality practices, Kevin O'Gorman and Karen Thompson explore the origins of Mongolian hospitality.
O'Gorman, Kevin D., Thompson, Karen
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Energy Science &Engineering, EarlyView.This study demonstrates a two‐stage catalytic bioreactor system that converts real food waste into high‐purity biohydrogen and biohythane. In Stage‐1, an enriched Clostridium thermocellum culture combined with Ni2+─Fe2+ bimetallic catalysis enhances hydrolysis efficiency and hydrogenase activity, resulting in a 77% increase in H2 yield and 75.8% purity
K. V. Sreedharan +5 more
wiley +1 more source
SODIUM CHLORIDE CONTENT IN MEAT PRODUCTS
Archives of Veterinary Medicine, 2013 Table salt is the first food additive and its preserving eff ects are well known since long time ago. Because of its role in everyday diet, table salt is one of the fi rst products designated as “functional food”.
Nadežda Prica +4 more
doaj +1 more source
Study of Histamine Forming Bacteria in Commercial fish samples of Kalyan city [PDF]
, 2011 Histamine food poisoning is found to be associated with consumption of scombroid fish containing unusually high levels of histamine. Fish belonging to non-scombroid group may also cause histamine poisoning.
Joshi PA, Vishal S. Bhoir, Int J Cur Sci Res.
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Synthetic Biology and Food: Applications and Prospects
Food Bioengineering, EarlyView.Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley +1 more source
The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products. [PDF]
Foods, 2021 Łepecka A +4 more
europepmc +1 more source
Are Organic Consumers Healthier than Others? [PDF]
, 2008 Recent research results indicate that organic consumers have a healthier diet than other consumers. This suggests that there might be a positive relationship between organic consumption and a healthy lifestyle.
Christensen, Tove +2 more
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Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
Nutritional, phytochemical, and potential health benefits of Monostroma spp.: A systematic review
Food Biomacromolecules, EarlyView.Abstract Monostroma spp., belonging to the green seaweed, has been known to be health‐promoting food items as prophylactic agents worldwide. It has shown wide arrays of bioactivities for the prevention and treatment of various diseases. A total of 47 articles were selected to review following the Preferred Reporting Items for Systematic reviews and ...
Md Shariful Islam
wiley +1 more source
Probiotic Meat Products and Nutrition
Turkish Journal of Agriculture: Food Science and Technology, 2014 Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food
Sena Özbay Doğu +1 more
doaj +1 more source