Results 21 to 30 of about 30,605,235 (188)
Phenolic profile and antioxidant activity of the selected edible flowers grown in Poland
Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 The purpose of this study was to determine phenolic profile and antioxidant activity of the selected edible flowers grown in Poland. A significant variation was observed in the both antioxidant activity and total phenolic content.
Socha Robert +2 more
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Scientific Reports, 2022 Acid value (AV), is a widely used indicator of oil degradation that, by definition, measures the free fatty acids formed via the hydrolysis of triacyclglycerols.
Masayoshi Sakaino +7 more
doaj +1 more source
Marker Substances in the Aroma of Truffles
Molecules, 2022 The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspace sampling with gas chromatography mass spectrometry analysis (SHS/GC-MS).
Ruben Epping +3 more
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Food Security Simulator – Nigeria
, 2023 The Food Security Simulator is an innovative and easy-to-use, MS-Excel-based tool for assessing the potential short-term impacts of food price or household income shocks on food security and people’s diets.
International Food Policy Research Institute (IFPRI)
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Application of different sterilising modes and the effects on processed cheese quality
Czech Journal of Food Sciences, 2010 The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min - with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available ...
Zuzana Lazárková +5 more
doaj +1 more source
Molecules, 2023 Coenzyme Q10 (CoQ10) is a vital substance found throughout body. It helps convert food into energy and is eaten small amounts in foods. CoQ10 has gained great interest in recent years as a potential candidate for the treatment of various diseases.
Cemil Aydoğan +4 more
doaj +1 more source
The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures
Molecules, 2021 Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma ...
Sandra Grebenteuch +4 more
doaj +1 more source
Food Technology and Biotechnology, 2015 A liquid chromatography/ion trap mass spectrometry-based method to determine six ergot alkaloids and their isomers is presented. The samples were cleaned on neutral alumina-based solid-phase extraction cartridges.
Marcin Bryła +3 more
doaj +1 more source
Foods, 2023 Codonopsis lanceolata (C. lanceolata) has been commonly utilized as a therapeutic plant in traditional medicine. In this study, we examined variations in metabolites in C.
Miso Nam +3 more
doaj +1 more source
Food safety in Finland 2021 [PDF]
, 2022 This report presents the 2021 results of regulatory control related to food safety, official controls and monitoring programmes on food and feed, as well as research and risk assessments.
Finnish Food Authority, Finnish Food Authority
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