Results 211 to 220 of about 376,405 (258)
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Journal of Food Science, 2006
The Inst. of Food Technologists has issued this Scientific Status Summary to update readers on the organic foods industry.
Carl K. Winter, Sarah F. Davis
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The Inst. of Food Technologists has issued this Scientific Status Summary to update readers on the organic foods industry.
Carl K. Winter, Sarah F. Davis
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Abstract This chapter focuses on the complex regulatory system of the Organics Regulation (EU) 2018/848 and general questions regarding the organic food trade in the EU market. It explains and analyses the rules of Regulation (EU) 2018/848 (section 15.2), specifically the scope of application (section 15.2.1), objectives, and general ...
Hanna Schebesta, Kai Purnhagen
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Hanna Schebesta, Kai Purnhagen
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Annual Review of Food Science and Technology, 2012
The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not
Ellen J, Van Loo +2 more
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The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not
Ellen J, Van Loo +2 more
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Organizations of food redistribution and rescue
Public Health, 2017Food insecurity affects 13.4% of the USA population, despite the fact that 30-40% of all food is deposited in a landfill. Food rescue nutrition is the process of redistribution of surplus food to the impoverished. The aim of this study is to document the extent of involvement of organizations in food rescue nutrition.In this cross-sectional study, a ...
T Y, Mousa, J H, Freeland-Graves
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Methylglyoxal in food and living organisms
Molecular Nutrition & Food Research, 2006AbstractMethylglyoxal (MG) is a highly reactive α‐oxoaldehyde formed endogenously in numerous enzymatic and nonenzymatic reactions. It modifies arginine and lysine residues in proteins forming advanced glycation end‐products such as Nδ‐(5‐methyl‐4‐imidazolon‐2‐yl)‐L‐ornithine (MG‐H1), 2‐amino‐5‐(2‐amino‐5‐hydro‐5‐methyl‐4‐imidazolon‐1‐yl)pentanoic acid
Nemet, Ina +2 more
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Organic Food Consumption Patterns
Journal of Agricultural & Food Industrial Organization, 2009This research addresses two important issues for the future expansion of organic consumption in France. The first one is related to knowing whether the organic choice is a permanent feature of consumer's attitude or not: Do organic buyers occasionally pick one organic product or do they choose organic for "several" categories? The second issue concerns
Monier-Dilhan, Sylvette +3 more
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Organic Food in Cancer Therapy
Nutrition and Health, 1988This paper describes the principles of dietary therapy for malignant disease, as developed by a few medical pioneers since the 1920s, in particular by the late Dr Max Gerson, M.D. (1881–1959), who insisted on the exclusive use of organic produce in the treatment of cancer patients.
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Organic-Mercury Food Poisoning
New England Journal of Medicine, 1971THE increasing concern over environmental mercury contamination throughout the world was spotlighted by the International Conference on Environmental Mercury Contamination held September 30 to Octo...
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Physiology of food spoilage organisms
International Journal of Food Microbiology, 1999A thorough understanding of the physiological responses of microorganisms to stresses imposed during food preservation is essential if novel combination systems based on mild food processing procedures are to be developed effectively. The influences of intrinsic characteristics as well as external factors such as water activity, temperature ...
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