Results 161 to 170 of about 605,309 (189)

Supplementary Feeding and Formulated Foods

1982
By definition, programs of supplementary feeding and use of formulated food aim to improve the nutritional status of populations by upgrading the quality of the diet. This may be accomplished either through the introduction of a single nutrient, if this is what is needed, or through the introduction of a mixture of nutrients for a more balanced food ...
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Mathematical Tools for Food Formulation

2021
Mathematical modelling in food formulation design is a growing field and has been used by food scientists to find the effect of ingredients and their amount/rate in a formulation on the final product’s technological and sensory properties and accordingly, consumer acceptance.
Perussello, Camila A., Frias, Jesus M.
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Oral Food Challenge Meal Formulations

2016
This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.
Mills, Elizabeth Clare, Costello, Carol-Ann, Balasundaram, Anuradha, Baricevic-Jones, Ivona   +3 more
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MICROCAPSULES FORMULATIONS FOR FUNCTIONAL FOOD PRODUCTION

2021
The use of agrochemicals in agriculture had substantial repercussions for the environment, food security as well as human health because some of them are persistent organic pollutants. To diminish the overall exposure to agrochemicals that may end up in the environment, the worldwide intention is the restriction of their use and application of ...
Vinceković, Marko, Jurić, Slaven
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Some thermodynamic considerations in food formulation

Food Hydrocolloids, 2003
Several factors underlie the thermodynamic similarity of foods. First is the common physiological storage function of most important components of food raw materials. Second is the general character of non-specific intermolecular interactions of food macromolecules.
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Part III Food Definitions and Formulations

2011
Cheese is the product resulting from the coagulation of the milk ­protein, casein, by suitable enzymes and/or acid-producing bacteria to produce a curd which is separated from the whey and can be in the ripened or unripened form.
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Food Formulation

2021
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Food Colloids: Fundamentals of Formulation

Carbohydrate Polymers, 2003
J.F Kennedy, C.J Knill
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Food and nutrition policy formulation

Food Policy, 1979
S.C. Iverson, K.L. Iverson, J.P. Kevany
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Formulation and Fabrication of Food Bars

1966
Abstract : Formulation, production and storage studies of food bars made from various cereal products (wheat flakes, oats, rice kispies and graham crackers), as well as beef, hash and soup type bars (split pea, potato flakes), are presented. The basic matrix for the food bars is a stable binder formulated from protein (sodium caseinate), fat (lard ...
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