Results 31 to 40 of about 30,605,235 (188)

Development of Analytical Method and Monitoring of Veterinary Drug Residues in Korean Animal Products

Food Science of Animal Resources, 2016
This study was conducted to determine the residual amount of veterinary drugs such as meloxicam, flunixin, and tulathromycin in animal products (beef, pork, horsemeat, and milk).
Jae-Sang Song, Su-Jeong Park, Jung-Yun Choi, Jin-Sook Kim, Myung-Hee Kang, Bo-Kyung Choi, Sun Jin Hur   +6 more
doaj   +1 more source

Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Grasas y Aceites, 2015
Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingredient of the Mediterranean diet is universally recognized.
E. Katsoyannos, A. Batrinou, A. Chatzilazarou, S. M. Bratakos, K. Stamatopoulos, V. J. Sinanoglou   +5 more
doaj   +1 more source

3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition

Czech Journal of Food Sciences, 2003
Formation of 3-chloropropane-1,2-diol (3-MCPD) was studied in model mixtures consisting of sodium chloride and either glycerol or various lipids (phospholipids, monoacylglycerols, diacylglycerols, triacylglycerols) derived mainly from palmitic and oleic ...
J. Velíšek, P. Calta, C. Crews, S. Hasnip, M. Doležal   +4 more
doaj   +1 more source

Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry

Scientific Reports, 2023
Docosahexaenoic acid (DHA) is mostly esterified in food and is easily oxidized by exposure to heat or light. Hydroperoxide positions of DHA mono-hydroperoxide (DHA;OOH) provide information on oxidation mechanisms (e.g., radical- or singlet oxygen ...
Ibuki Kusumoto, Shunji Kato, Kiyotaka Nakagawa   +2 more
doaj   +1 more source

Results of testing of the efficacy of sublethal concentrations of bacterial-chemical insecticides combinations against cabbage moth larvae

Acta Agriculturae Slovenica, 2023
Using chemical pesticides has adverse effects on the environment and humans. Bacterial preparations may provide an alternative to chemical pesticides.
Hrant TERLEMEZYAN, Masis SARGSYAN, Harutyun HARUTYUNYAN, Noushig ZARIKIAN, Sona SARGSYAN, Gabriel KARAPETYAN, Habetnak MKRTCHYAN   +6 more
doaj   +1 more source

Impact of Phenolic Acid Derivatives on the Oxidative Stability of β-Lactoglobulin-Stabilized Emulsions

Antioxidants, 2023
Proteins, such as β-lactoglobulin (β-Lg), are often used to stabilize oil–water-emulsions. By using an additional implementation of phenolic compounds (PC) that might interact with the proteins, the oxidative stability can be further improved. Whether PC
Alina Bock, Helena Kieserling, Ulrike Steinhäuser, Sascha Rohn   +3 more
doaj   +1 more source

"Food Not Bombs" poster

One of a series of posters painted by Food Not Bombs co-founder Keith McHenry to illustrate Food Not Bombs gatherings, tours or other actions. This poster depicts several signs and banners all saying "Food Not Bombs"
McHenry, Keith, 1957-
core   +3 more sources

Novel approaches to determination of PAHs and halogenated POPs in canned fish

Czech Journal of Food Sciences, 2011
A simple method is described for simultaneous isolation of 7 indicator polychlorinated biphenyls (PCBs), 10 polybrominated diphenyl ethers (PBDEs), 22 organochlorine pesticides (OCPs), and 16 polycyclic aromatic hydrocarbons (16 EU PAHs).
Lucie Drábová, Jana Pulkrabová, Kamila Kalachová, Jaromír Hradecký, Marie Suchanová, Monika Tomaniová, Vladimír Kocourek, Jana Hajšlová   +7 more
doaj   +1 more source

Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds

Grasas y Aceites, 2020
Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were character­ized.
E. Rokosik, K. Dwiecki, A. Siger
doaj   +1 more source

Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions

Czech Journal of Food Sciences, 2004
The oxidation rate of vegetable oils strongly depends on the content of polyunsaturated fatty acids, natural antioxidants and prooxidants. The resistance of oil against oxidation thus depends very much on the linoleic acid content. Virginia peanut oil (a
A. Zainuddin, J. Parkányiová, L. Parkányiová, J. Pokorný, H. Sakurai   +4 more
doaj   +1 more source