Results 131 to 140 of about 2,895,352 (324)

Food Microbiology—Nondairy [PDF]

Journal of AOAC INTERNATIONAL, 1992
openaire   +3 more sources

Microbiological and Nutritional Quality of Complementary Foods for Children (6 to 24 months) Produced in the City of Man (Côte d'Ivoire)

, 2022
Koffi Affoué Carole, Kossonou Yao Kamelé, Adingra Kouassi Martial-Didier, Yapi Aka Eugène-Janvier, Kouassi Kouassi Clément, Rose Koffi-Nevry   +5 more
openalex   +2 more sources

Salmonella in Wild Boar Meat: Prevalence and Risk Assessment in Central Italy (Umbria and Marche Region)

Foods
A survey was conducted from 2018 to 2023 to assess the presence of Salmonella in 280 hunted wild boar (carcasses after evisceration and skinning, N = 226; liver, N = 258; and fecal samples, N = 174).
Caterina Altissimi, Sara Primavilla, Rossana Roila, Stefano Gavaudan, Benedetto Morandi, Stefania Di Lullo, Marta Coppini, Chiara Baldinelli, Dongjie Cai, Raffaella Branciari, Andrea Valiani, Peter Paulsen, David Ranucci   +12 more
doaj   +1 more source

Enhancing Seafood Freshness Monitoring: Integrating Color Change of a Food-Safe On-Package Colorimetric Sensor with Mathematical Models, Microbiological, and Chemical Analyses [PDF]

Maryam Ameri, Abdellah Ajji, Samuel Kessler   +2 more
openalex   +1 more source

Food Microbiology: Application of Microorganisms in Food Industry

, 2023
Mohammadhassan Gholami‐Shabani, Masoomeh Shams‐Ghahfarokhi, Mehdi Razzaghi‐Abyaneh   +2 more
openalex   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Food safety management practices in the traditional fish processing sector in Ghana and the microbiological safety of selected processed fish products from Ghana [PDF]

, 2014
Norbert Ndaah Amuna
openalex  

Microbiological Standards and Handling Codes for Chilled and Frozen Foods. A Review

, 1961
R. Paul Elliott, Harold Michener
openalex   +1 more source

Microbiological Food Contamination and Status of Health at Herculaneum (1^St Century Ad, Southern Italy) [PDF]

, 2007
Ruggero D’Anastasio, Lorenzo Capasso
openalex   +1 more source