Results 31 to 40 of about 109,614 (311)
International Journal of Food Properties, 2018 In this study, optimum process parameters for supercritical carbon dioxide (CO2) (SC-CO2) extraction of roasted pistachio (Pistacia vera L.) were investigated by depending on amount of the characteristic flavouring components (α-pinene, limonene-D, α ...
Aslı Barla Demirkoz +3 more
doaj +1 more source
ASSIST: Refinement of a Benefits Navigator Intervention Among Low‐Income Pediatric Oncology Families
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background/Objectives Children with cancer living in poverty experience worse survival and quality of life. Interventions connecting low‐income families to benefits (e.g., Supplemental Nutrition Assistance Program [SNAP] improve health outcomes; yet nearly 50% of SNAP‐eligible pediatric oncology families are unenrolled.
Puja J. Umaretiya +11 more
wiley +1 more source
, 2014 The use of food additives must be strictly controlled, we should limit their ...
Shut, Anna
core
Effectiveness of lactate-containing processing aids application in vegetable treatment [PDF]
Техника и технология пищевых производств, 2018 Common characteristic of salad products is presence of cut raw vegetables in its composition. Cold cutting helps surface microorganisms penetrate into deep layers of the product.
Eveleva V. +2 more
doaj +1 more source
Misperception of Body Weight After Childhood Cancer
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Misperception of body weight can negatively impact the weight management efforts of childhood cancer survivors (CCSs). Both being overweight or underweight are associated with chronic health conditions commonly observed in CCS; therefore, accurate weight perception is critical for reducing long‐term health risks.
Fabiën N. Belle +8 more
wiley +1 more source
Medical Doctors’ Perceptions of Food Additives [PDF]
, 2014 AimThis study of medical doctors perceptions of food additives, their level of knowledge, attitudes and behaviors are intended to be measured.Materials and MethodsIn this study, aged 23-65, 118 men (59%), 82 women (41%), including 200 medical doctors ...
Ayhan Golcukcu +5 more
core
Modelling of avoidance of food additives: a cross country study [PDF]
, 2019 Food additives are strictly regulated and from technological point of view are useful ingredients. However, due to negative media news seeking for sensation, and sometimes irresponsible producer behaviour, utilisation of food additives generates consumer
Bánáti, Diána +4 more
core +1 more source
Xanthan gum: Secondary raw materials for biosynthesis, isolation and application
Пищевые системыThe inevitable consequence of population growth is the development of agriculture and food production, which in turn has an impact on the volumes of secondary raw materials production. The processing of these materials can present significant challenges.
G. F. Kurbanov +2 more
doaj +1 more source
Molecules, 2019 In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO3 concentrations in soaking water (0, 0.5 g/100 mL,
Minghui Pan +5 more
doaj +1 more source
Microorganisms as Food Additives
Journal of Food Protection, 1981 Microorganisms, both bacteria and fungi, are used as additives in meats. milk, cereals, vegetables and fruits to produce fermented products. The fermented foods differ from the starting material in texture, flavor and keeping quality. Fermentation causes changes in the nutritional content of foods; vitamin and amino acid levels may increase, decrease ...
James L, Smith, Samuel A, Palumbo
openaire +2 more sources