Results 21 to 30 of about 223,154 (323)

A Molecular Approach for the Detection and Quantification of Tribolium castaneum (Herbst) Infestation in Stored Wheat Flour

Food Technology and Biotechnology, 2021
Research background. The presence of insect fragments is one of the major constrains in stored food commodities and it causes considerable loss in the quality of the produce.
Aditi Negi, Arunkumar Anandharaj, Sureshkumar Kalakandan, Meenatchi Rajamani   +3 more
doaj   +1 more source

Feeding Laying Hens a Diet Containing High-Oleic Peanuts or Oleic Acid Enriches Yolk Color and Beta-Carotene While Reducing the Saturated Fatty Acid Content in Eggs

Agriculture, 2021
We investigated the dietary effects of high-oleic peanuts (HOPN) or oleic fatty acids (OA) on older production hen performance, egg mass and quality, and lipid composition.
Ondulla T. Toomer, Thien Chuong Vu, Elliot Sanders, Adam Karl Redhead, Ramon Malheiros, Kenneth E. Anderson   +5 more
doaj   +1 more source

Three Transcription Activators of ABA Signaling Positively Regulate Suberin Monomer Synthesis by Activating Cytochrome P450 CYP86A1 in Kiwifruit

Frontiers in Plant Science, 2020
Wound attack stimulates accumulation of abscisic acid (ABA) that activates a number of genes associated with wound suberization of plants. Cytochrome P450 fatty acid ω-hydroxylase CYP86A1 catalyzes ω-hydroxylation of fatty acids to form the ω ...
Xiaopeng Wei, Linchun Mao, Linchun Mao, Wenjing Lu, Xiaobo Wei, Xueyuan Han, Weiliang Guan, Yajie Yang, Meng Zha, Changjie Xu, Zisheng Luo   +10 more
doaj   +1 more source

Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward

Advances in Polymer Technology, 2020
Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher
Mingyi Yang, Ze Liang, Lei Wang, Ming Qi, Zisheng Luo, Li Li   +5 more
doaj   +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

High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

Molecules, 2020
The purpose of this study is to explore the effect of 10% carbon dioxide (CO2) on the fruit quality and sugar metabolism of fresh-cut pear during storage.
Di Wang, Quan Ma, Tarun Belwal, Dong Li, Wenxuan Li, Li Li, Zisheng Luo   +6 more
doaj   +1 more source

Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies. [PDF]

PLoS One, 2016
Young I, Waddell L.
europepmc   +3 more sources

A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time. [PDF]

Foods, 2020
Cho TJ, Kim SA, Kim HW, Rhee AMS.
europepmc   +3 more sources

Factors associated with safe food handling practices in the food service sector. [PDF]

J Environ Health Sci Eng, 2019
Ncube F, Kanda A, Mpofu MW, Nyamugure T.
europepmc   +2 more sources

Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

Applied Sciences, 2020
Peanut skins are a waste product of the peanut processing industry with little commercial value. They are also significant sources of the polyphenolic compounds that are noted for their bioactivity.
Lisa L. Dean
doaj   +1 more source