Results 241 to 250 of about 183,988 (301)
JSFA reports, EarlyView.Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae +9 more
wiley +1 more source
Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza +5 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro +7 more
wiley +1 more source
Foods, 2021 Today, street food vending is becoming a dynamically developing food industry in Europe, including Poland. Lifestyle changes and socioeconomic factors, especially among young consumers, make it a convenient food alternative, even in countries without ...
Michał Wiatrowski +2 more
exaly +3 more sources
Food hygiene practices in different food establishments [PDF]
Food Control, 2014 The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food ...
Ilija Djekic +2 more
exaly +2 more sources
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Journal of Hospital Infection, 1988
Food hygiene in British hospitals is reviewed in the context of national trends in food poisoning and changes in food legislation. New methods of large scale catering such as the cook-chill system are considered, and the safe operation of such a system in a typical health district is described.
openaire +2 more sources
Food hygiene in British hospitals is reviewed in the context of national trends in food poisoning and changes in food legislation. New methods of large scale catering such as the cook-chill system are considered, and the safe operation of such a system in a typical health district is described.
openaire +2 more sources
Food Hygiene and General Hygiene
1995To define the terms ‘hygiene’ and ‘food hygiene’. To provide the food premises manager with technical information on food contamination and its prevention, on general hygiene and on pest control. These provide a firm basis for management action and control discussed elsewhere in the book.
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GMS Krankenhaushygiene interdisziplinar, 2007
Ein oft übersehenes oder vielleicht einfach nicht ausreichend ernst genommenes Problem: Die Patienten - Mahlzeiten aus der Küche sind nicht steril. Wird das Essen länger stehen gelassen, ist sowohl bei gekochtem Mittagessen als auch bei vorher gekühltem Abendessen bei Zimmertemperatur eine massive Aufkeimung oder eine gefährliche Toxinbildung möglich ...
openaire +2 more sources
Ein oft übersehenes oder vielleicht einfach nicht ausreichend ernst genommenes Problem: Die Patienten - Mahlzeiten aus der Küche sind nicht steril. Wird das Essen länger stehen gelassen, ist sowohl bei gekochtem Mittagessen als auch bei vorher gekühltem Abendessen bei Zimmertemperatur eine massive Aufkeimung oder eine gefährliche Toxinbildung möglich ...
openaire +2 more sources