Results 1 to 10 of about 3,367,067 (315)

Monthly Variation in the Macromolecular Composition of Phytoplankton Communities at Jang Bogo Station, Terra Nova Bay, Ross Sea

open access: yesFrontiers in Microbiology, 2021
Organic carbon fixed by photosynthesis of phytoplankton during the polar growing period could be important for their survival and consumers during the long polar night.
Kwanwoo Kim   +6 more
doaj   +1 more source

Assessment of Various Colors Combined with Insecticides in Devising Ovitraps as Attracting and Killing Tools for Mosquitoes

open access: yesInsects, 2022
Dengue virus, transmitted by Aedes aegypti mosquitoes, is the most important emerging viral disease, infecting more than 50 million people annually. Currently used sticky traps are useful tools for monitoring and controlling Ae. aegypti.
Adam Khan   +7 more
doaj   +1 more source

Advantages and Applications of Dynamic Mechanics Analysis Technique in Food Research

open access: yesShipin gongye ke-ji, 2022
Dynamic mechanical analysis (DMA) is an important technique to study the feedback of polymer materials to external stress in various environments. In recent years, with the increasing popularity of interdisciplinary research, DMA shows great application ...
Xuliang XUE   +6 more
doaj   +1 more source

Food packaging’s materials: A food safety perspective

open access: yesSaudi Journal of Biological Sciences, 2021
Food packaging serves purposes of food product safety and easy handling and transport by preventing chemical contamination and enhancing shelf life, which provides convenience for consumers. Various types of materials, including plastics, glass, metals, and papers and their composites, have been used for food packaging.
Alamri, M.S.   +7 more
openaire   +2 more sources

Determination of the Migration of Lactide in PLA Food Contact Materials by Gas Chromatography Mass Spectrometry

open access: yesShipin gongye ke-ji, 2023
The method for the determination of migration of lactide in polylactic acid (PLA) food contact material by gas chromatography-mass spectrometry (GC-MS) was established.
Ying ZENG   +8 more
doaj   +1 more source

Sensory Texture and Mastication Physics of Multi-Phase Meat Products

open access: yesApplied Sciences, 2022
Food products often consist of several phases. Comminuted meat products, for example, are multiphase systems consisting of structured meat particles and unstructured batter-like substance. To develop and understand the processing of these products, it is
Dominic Oppen   +3 more
doaj   +1 more source

Design and Evaluation of a Cyanate Ester Containing Oxaspirocyclic Structure for Electronic Packaging

open access: yesAdvances in Polymer Technology, 2022
A type of pentaerythritol cinnamaldehyde bisphenol dicyanate ester (PCBDCy) containing oxaspirocyclic structure is well designed and synthesized in three steps from cinnamaldehyde, pentaerythritol, phenol, and cyanogen bromide.
Xuefeng Lei   +4 more
doaj   +1 more source

Effect of Arabinoxylan from Wastewater Generated during Vital Wheat Gluten Production on Liver Metabolism in Type 2 Diabetic Mice

open access: yesFoods, 2023
Arabinoxylan (AX) is a dietary fiber that has been proven to have a significant antidiabetic effect. Liver metabolic disorders frequently coincide with the development of type 2 diabetes, but research on the hepatoprotective effects of AX in type 2 ...
Denglin Luo   +8 more
doaj   +1 more source

Norovirus Transfer between Foods and Food Contact Materials [PDF]

open access: yesJournal of Food Protection, 2013
Human infective noroviruses (NoVs) are a worldwide leading cause of foodborne illness and are frequently spread via infected food handlers preparing and manipulating food products such as deli sandwiches. The objective of the current study was to determine the efficiencies whereby NoV could be transferred between surfaces associated with the ...
Stals, Ambroos   +3 more
openaire   +3 more sources

A research note: effect of pH on meat iridescence in precooked cured pork

open access: yesBMC Research Notes, 2022
Objective The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may be related to
Chiara Ruedt, Monika Gibis, Jochen Weiss
doaj   +1 more source

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