Results 291 to 300 of about 4,340,394 (350)

Nutritional quality in formulated foods

Journal of the American Oil Chemists' Society, 1972
AbstractWith advances in food technology, fortification of foods for proper nutrition is becoming more complex. Eating patterns are changing; snack foods and formulated products are becoming a larger part of the diet. An added nutrient must be regarded as a food additive and its safety must be established.
openaire   +2 more sources

Aspects of Infant Food Formulation

Comprehensive Reviews in Food Science and Food Safety, 2007
ABSTRACT:  Milk is a biological fluid of exceptional complexity. It contains the nutrients for the growth and development of the newborn. The compositional structure of milk is, however, dependent on the species and tailored to sustain growth and development of its own offspring.
D.K. Thompkinson, Suman Kharb
openaire   +1 more source

Technical training and rice farmers’ adoption of low-carbon management practices: The case of soil testing and formulated fertilization technologies in Hubei, China

Journal of Cleaner Production, 2019
More than a decade ago, the Chinese government created several agricultural programs with the objective to promote food security and to foster environmental sustainability via the adoption of more eco-conscious practices in agriculture. While the overall
Yong Liu, J. Ruiz‐Menjivar, Lu Zhang, Junbiao Zhang, M. Swisher   +4 more
semanticscholar   +1 more source

Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection

Food Hydrocolloids, 2019
Anthocyanins (ACNs) nanocomplexes fabricated using chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC) were incorporated into gelatin film as a base formulation for the preparation of packaging films.
Shuo Wang, P. Xia, Shaozhen Wang, Jin Liang, Yue Sun, Pengxiang Yue, Xueling Gao   +6 more
semanticscholar   +1 more source

Evaluating the Functional Characteristics of Foods Formulated with Different Whey Levels

European Journal of Ecology, Biology and Agriculture
Owing to the high nutritional and functional properties of whey proteins and their potential to enhance various food characteristics, sweet whey—derived from the production of soft cheese—was incorporated into several food products, including angel cake,
S. Shareef, Anwaar Y. Hussein, Khadeeja S.J. Al-Husany, S. M. Jasim   +3 more
semanticscholar   +1 more source

Restructuring plant-derived composites towards the production of meat-analog based coated fried food.

Food Chemistry
This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a ...
Md. Hafizur Rahman Bhuiyan, N. Yeasmen, Michael O. Ngadi   +2 more
semanticscholar   +1 more source

A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers

Critical reviews in food science and nutrition, 2018
Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for those products in the market which are free from artificial and synthetic additives and can promote
E. Assadpour, Seid Mahdi Jafari
semanticscholar   +1 more source

Food formulation: rheological and tribological determinants of oral processing and flavor perception

Food Research International
Understanding how food behaves during oral processing requires going beyond its chemical composition to integrate rheological and tribological determinants that shape texture, mouthfeel, and ultimately flavor perception. This review examines how viscosity, microstructure, and flow properties govern aroma release and taste perception across liquid, semi-
Neiers, Fabrice, Alkan, Derya, Amiri-Rigi, Atefeh, Brandão, Elsa, Ellouze, Ines, Grigoriadis, Anastasios, Gayed Ibrahim, Monica Nabil, Kalkan Yıldırım, Hatice, Künili, İbrahim Ender, Muradova, Mariam, Naik, Azza Silotry, Paraskevopoulou, Adamantini, Pavli, Foteini, Cemali, Özge, Piombino, Paola, Rinaldi, Alessandra, Schwartz, Mathieu, Miao, Song, Zhang, Chi, Soares, Susana, Bostanci, Nagihan   +20 more
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Analysis of formulation and food effect on the absorption of metoclopramide

Int. Journal of Clinical Pharmacology and Therapeutics, 2002
Assessment of the relative and absolute bioavailability of immediate release and sustained release formulations of metoclopramide. Assessment of the effect of a high-fat meal on the pharmacokinetics of sustained release metoclopramide.In a balanced 4-way crossover study in 16 healthy male volunteers, a sustained release (SR) formulation of ...
H, Vergin, U, Fisch, G, Mahr, B, Winterhalter   +3 more
openaire   +2 more sources

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.
openaire   +1 more source