Results 21 to 30 of about 122,645 (313)
The Reuse of Food By-Products to Formulate Enriched Foods
The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”, 2021 During the production process, many foods generate by-products, which become food waste and have environmental and economic consequences. These by-products are rich in bioactive compounds, so they could be reused. With this in mind, to embrace the concept of a circular economy, waste could be turned into new raw materials.
Maria Marziliano +2 more
openaire +2 more sources
Food for thought: formulating away the food effect – a PEARRL review [PDF]
Journal of Pharmacy and Pharmacology, 2019 AbstractObjectivesCo-ingestion of oral dosage forms with meals can cause substantial changes in bioavailability relative to the fasted state. Food-mediated effects on bioavailability can have significant consequences in drug development, regulatory and clinical settings.
Joseph P O'Shea +3 more
openaire +3 more sources
Aquaculture Reports, 2023 The diet composition and contribution ratios for juvenile Chinese mitten crab Eriocheir sinensis can vary with different feeding modes during pond culturing.
Guangwei Xu +5 more
doaj +1 more source
International Journal of Food Science, 2022 This study focuses on formulating and optimizing complementary foods using oat, yellow maize, chickpea, avocado pulp powder, and sugarcane Jaggery to obtain nutritious infant food.
Elsabet Getachew Aynalem +1 more
doaj +1 more source
A Non-Equilibrium Formulation of Food Security Resilience [PDF]
SSRN Electronic Journal, 2016 Resilience, the ability to recover from adverse events, is of fundamental importance to food security. This is especially true in poor countries, where basic needs are frequently threatened by economic, environmental and health shocks. An empirically sound formalization of the concept of food security resilience, however, is lacking. Here,
Matteo Smerlak, Bapu Vaitla
openaire +5 more sources
Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers [PDF]
, 2018 peer-reviewedThe aim of this study was to investigate physicochemical and microbiological properties as well as a sensory (affective and descriptive) driven sodium reduction (0.2 g/100 g - 1.0 g/100 g product) strategy for a cured meat product (corned ...
Fellendorf, Susann +8 more
core +1 more source
Bulletin of the National Research Centre, 2022 Background The prevalence of severe acute malnutrition among children (
Oluwole Steve Ijarotimi +2 more
doaj +1 more source
Balancing functional and health benefits of food products formulated with palm oil as oil sources
Heliyon, 2022 Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations.
N.S. Sulaiman +8 more
doaj +1 more source
Revista Española de Nutrición Humana y Dietética, 2022 Introduction: Due to the interest in healthcare through the diet, there is an increase in the reformulation of products to reduce their fat content. The mayonnaise is a dressing product recognized by its high content of fats (75 %); the reduction of fat
Jorge Metri Ojeda +2 more
doaj
Novel Food Supplements Formulated With Spirulina To Meet Athletes’ Needs
Brazilian Archives of Biology and Technology, 2017 The food, training, and health are crucial for a good performance in sports. Intense physical activity takes the athlete to maintain a very unstable balance between energy demand and consumption of nutrients. Spirulina microalga has a nutritional profile
Lisiane Fernandes de Carvalho +3 more
doaj +1 more source