Results 71 to 80 of about 104,882 (258)

Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers

Grasas y Aceites, 2017
Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis
C. Marques, A. S. dos Reis, L. D. da Silva, S. T. Carpes, M. L. Mitterer-Daltoé   +4 more
doaj   +1 more source

Digital Food Marketing to Children and Adolescents: Problematic Practices and Policy Interventions [PDF]

, 2011
Examines trends in digital marketing to youth that uses "immersive" techniques, social media, behavioral profiling, location targeting and mobile marketing, and neuroscience methods.
Jeff Chester, Kathryn Montgomery
core  

Consumer Acceptance of Genetically Modified Foods in South Korea: Factor and Cluster Analysis [PDF]

This study extends biotechnology discourse to cover South Korea in the Asian sub-continent showing a marked difference in perceptions between traditional and GM foods.
Govindasamy, Ramu, Hallman, William K., Jang, Ho-Min, Onyango, Benjamin M., Puduri, Venkata S.   +4 more
core   +1 more source

Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications

Food Production, Processing and Nutrition
With the rapid advances in ready-to-eat food products and the progress of food processing industries, concerns about food security and investigating food safety as well as sensory quality have intensified.
Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, Fereidoon Shahidi   +4 more
doaj   +1 more source

Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries [PDF]

, 2011
The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied.
Calín Sánchez, Ángel, Carbonell Barrachina, Ángel Antonio, Gabaldón, José Antonio, Mercader Ros, María Teresa, Navarro, Patricia, Pérez López, Antonio José, San Nicolás, Tamara   +6 more
core   +1 more source

Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food [PDF]

, 2023
Mohammed Saleh, Youngseung Lee
openalex   +1 more source

Food Preservation by Freezing [PDF]

, 1948
PDF pages ...
Brown, H. D., Ferguson, C. M., Garvin, Alma L., Kunkle, L. E.   +3 more
core  

Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C

Food Chemistry Advances
This study investigated the efficacy of vitamin C (vit. C) encapsulation in liposomes for improving iron bioavailability and preserving bioactive compounds in sweet-sour beetroot sauce.
Marwa A. Sheir, Manal M. Ramadan, Tamer M. El-Messery, Entsar N. Mohamed   +3 more
doaj   +1 more source

Hedonic test of “PURULA” product contained iron and vitamins with various flavors as food sprinkles [PDF]

, 2021
Hasna Rahma Aulia, Noer Laily, Sri Peni Wijayanti, Bangkit Wiguna, Ida Royanti   +4 more
openalex   +1 more source

Development of compressed nonsweet, flavored snack foods to be used in the Apollo food system Final report, 5 Jan. 1970 - 30 Apr. 1971 [PDF]

Compressed, coated, freeze dried, nonsweet, cheese and meat flavored snack cubes for Apollo food ...
Larson, R. W.
core   +1 more source