Results 1 to 10 of about 796,223 (268)
Agrointek, 2023 Food adulteration is one of the biggest concerns of quality control. Food adulteration is adding or replacing a product with one or more similar products to increase economic value.
Laila Rahmawati, Hari Hariadi
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Effects of Multisensory Contexts on Tofu and Soy Sauce Evaluation and Consumption
Biology and Life Sciences Forum, 2023 We examined the effects of an informative pitch and multisensory contexts as potential factors influencing individuals’ experience of tofu with soy sauce and the amount consumed outside the lab.
Haruka Hiraguchi +9 more
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Evaluating the palatability of fermented foods [PDF]
Bioscience, Biotechnology, and Biochemistry, 2019 ABSTRACTThe present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability. These studies suggest the palatability can be dissected into its componential subdomains and the subdomains in turn reconstitute comprehensive palatability with evaluation ...
Tohru, Fushiki, Kumiko, Nakano
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Frontiers in Computer Science, 2021 The appearance of food affects its taste. Many studies have examined how to improve the taste of foods by manipulating their appearance. Most of those studies have focused on static appearances, such as color and texture; however, the impact of the ...
Yuji Suzuki +4 more
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Approved situation and problems of the Spirulina health foods
Shipin yu jixie, 2022 The approved health food products in China were analyzed from the following five aspects: the number of approved products, the use of raw materials, the claim of health function, the distribution of dosage forms, and the index of signature ingredients ...
FU Yu +5 more
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Rewarding and Reinforcing Effects of 25H-NBOMe in Rodents
Brain Sciences, 2022 The drug 25H-NBOMe is a new psychoactive substance (NPS). The use of these substances is likely to pose a threat to public health because they elicit effects similar to those of known psychoactive substances with similar chemical structures.
Cheolmin Jo +8 more
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Revista Brasileira de Zootecnia, 2005 Neste trabalho, objetivou-se avaliar a utilização da farinha de resíduos da indústria de filetagem de tilápias (FR) como fonte de proteína e de minerais em rações práticas na alimentação de alevinos de tilápia do Nilo.
Wilson Rogério Boscolo +4 more
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Foods, 2021 A rapid and simple analytical method for triflumezopyrim, a new class of mesoionic insecticides and commercialized molecules from DuPont, was developed with a modified QuEChERS method.
Sung-Min Cho +9 more
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Gender Differences in Food Choice: Effects of Superior Temporal Sulcus Stimulation
Frontiers in Human Neuroscience, 2017 The easy availability of food has caused a shift from eating for survival to hedonic eating. Women, compared to men, have shown to respond differently to food cues in the environment on a behavioral and a neural level, in particular to energy rich ...
Valerio Manippa +3 more
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Applied Biological Chemistry, 2023 In this study, an analysis method was established for the quantification of residues of halquinol and its metabolites in livestock and fishery products using liquid chromatography–tandem mass spectrometry (LC–MS/MS).
Tae Ho Lee +4 more
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