Results 61 to 70 of about 3,449,307 (399)
A mini review on food preservatives [PDF]
, 2023 Food additives are not recently discovered, humans used food additives from ancient times.These food additives enhance the color and taste of food but also, kill harmful pathogens andkeep food safe for a long time.
Aslam, Noreen +4 more
core +1 more source
Personalized Food Image Classification: Benchmark Datasets and New Baseline [PDF]
arXiv, 2023 Food image classification is a fundamental step of image-based dietary assessment, enabling automated nutrient analysis from food images. Many current methods employ deep neural networks to train on generic food image datasets that do not reflect the dynamism of real-life food consumption patterns, in which food images appear sequentially over time ...
arxiv
Food Redistribution as Optimization [PDF]
Phillips C, Hoenigman R, Higbee B, Reed T (2013) Understanding the
Sustainability of Retail Food Recovery. PLoS ONE 8(10): e75530, 2011 In this paper we study the simultaneous problems of food waste and hunger in the context of the possible solution of food (waste) rescue and redistribution. To this end, we develop an empirical model that can be used in Monte Carlo simulations to study the dynamics of the underlying problem.
arxiv +1 more source
Personalized Food Recommendation as Constrained Question Answering over a Large-scale Food Knowledge Graph [PDF]
, 2021 Food recommendation has become an important means to help guide users to adopt healthy dietary habits. Previous works on food recommendation either i) fail to consider users' explicit requirements, ii) ignore crucial health factors (e.g., allergies and nutrition needs), or iii) do not utilize the rich food knowledge for recommending healthy recipes. To
arxiv +1 more source
The use of alternative protein sources in quail diets: A review
Пищевые системыThe growth of the Earth’s population and people’s striving for healthy life style lead to an increase in the global demand for protein food. Quails are a valuable source of protein, which is thought to reduce the risk of obesity and cardiovascular ...
M. A. Polubesova +4 more
doaj +1 more source
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
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
Annals of Microbiology, 2020 Purpose Gardenia blue is one of the natural food additives used in East Asia for many years. Its biosynthesis relies on a key rate-limiting cellulase: β-glucosidase (BGL), which mainly exists in Aspergillus niger (A. niger) cells.
Shuai Hao +7 more
doaj +1 more source
Aroma Characteristics of Cold/Hot Tomato Paste and Their Relationships with Non-volatile Components
Shipin gongye ke-ji, 2023 Tomato paste is an important condiment, which is popular among consumers due to its unique taste and flavor. In this paper, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to measure the ...
Xuejie LI +10 more
doaj +1 more source
Molecules, 2019 It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists.
Minghui Pan +5 more
doaj +1 more source