Results 11 to 20 of about 12,041,033 (412)

EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE [PDF]

Journal of Applied Life Sciences and Environment, 2023
Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products
Roxana Nicoleta RAȚU, Marius Giorgi USTUROI, Răzvan Mihail RADU-RUSU, Ionuț Dumitru VELEȘCU, Florin Daniel LIPȘA, Vlad Nicolae ARSENOAIA, Alina Narcisa POSTOLACHE, Ioana Cristina CRIVEI, Petru Marian CÂRLESCU   +8 more
doaj   +1 more source

Incorporation of Lactobacillus casei into the Inner Phase of the Water-in-Oil-in-Water (W1/O/W2) Emulsion Prepared with β-Cyclodextrin and Bacterial Survival in a Model Gastric Environment

Applied Food Biotechnology, 2020
Background and objective: Literature contains extensive researches on use of multiple emulsions in a variety of areas such as foods, pharmaceuticals, and health products.
Parisa Eslami, Kamyar Forootan, Leila Davarpanah, Farzaneh Vahabzadeh   +3 more
doaj   +1 more source

Refined exposure assessment for caramel colours (E 150a, c, d) [PDF]

EFSA Journal, 2012
This EFSA statement is a refined exposure assessment of caramel colours (E 150a, E 150c and E 150d) taking into account additional information on its use in foods as consumed.
European Food Safety Authority, European Food Safety Authority   +1 more
doaj   +1 more source

Main food intakes of Chinese children aged 6 – 17 years, 2016 – 2017: surveillance data-based evaluation

Zhongguo gonggong weisheng, 2023
Objective To analyze and evaluate the status of main food intakes among 6 – 17 years old children in China from 2016 to 2017，and to provide evidence for guiding the children's food intake.
Lahong JU, Liyun ZHAO, Hongyun FANG
doaj   +1 more source

Association of antibiotic exposure with obesity: a review on research progress

Zhongguo gonggong weisheng, 2022
Antibiotics are used to treat diseases in humans and animals. Antibiotic residues in the environment and food can be ingested into human body through exposure via food and drinking water.
Lei CHU, De-qi SU, Jiang-hong DAI
doaj   +1 more source

Dietary habits among snus users: a population-based cross-sectional study

Food & Nutrition Research, 2023
Background: The dietary habits among snus users are largely unknown and have not been accounted for in observational studies on the health effects of snus use. Aim: To examine whether snus users eat unhealthier than never tobacco users.
Fanny Berglund, Johanna Törmä, Maria Wennberg, Patrik Wennberg, Viktor Oskarsson   +4 more
doaj   +1 more source

Reducing food’s environmental impacts through producers and consumers

Science, 2018
The global impacts of food production Food is produced and processed by millions of farmers and intermediaries globally, with substantial associated environmental costs.
Joseph Poore, T. Nemecek
semanticscholar   +1 more source

A Review of Dietary Zinc Recommendations [PDF]

, 2016
Background. Large discrepancies exist among the dietary zinc recommendations set by expert groups. Objective. To understand the basis for the differences in the dietary zinc recommendations set by the World Health Organization, the U.S.
Avellini BA, Brown KM, Brown KM, Cohn JR, European Food Safety Authority, European Food Safety Authority, Frye AJ, Hazelhurst LT, Heinig MJ, Institute of Medicine, World Health Organization/Food and Agricultural Organization, World Health Organization/Food and Agricultural Organization/International Atomic Energy Association   +11 more
core   +1 more source

INFOGEST static in vitro simulation of gastrointestinal food digestion

Nature Protocols, 2019
Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract.
A. Brodkorb, L. Egger, M. Alminger, P. Alvito, R. Assunção, S. Ballance, T. Bohn, C. Bourlieu-Lacanal, R. Boutrou, F. Carrière, A. Clemente, M. Corredig, D. Dupont, C. Dufour, C. Edwards, M. Golding, S. Karakaya, B. Kirkhus, Steven Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, C. Martins, S. Marze, D. Mcclements, O. Ménard, M. Minekus, R. Portmann, C. N. Santos, I. Souchon, R. P. Singh, G. Vegarud, M. Wickham, W. Weitschies, I. Recio   +34 more
semanticscholar   +1 more source

Polysaccharide food matrices for controlling the release, retention and perception of flavours [PDF]

, 2018
Polysaccharides have many roles across both the food and pharmaceutics industries. They are commonly used to enhance viscosity, stabilise emulsions and to add bulk to food products.
Cook, Sarah L., Khutoryanskiy, Vitaliy V., Methven, Lisa, Parker, Jane K.   +3 more
core   +1 more source