Results 151 to 160 of about 542,089 (343)

Food Science and Technology. Volume 2: Biological and Microbiological Aspects of Food. [PDF]

, 1966
L R Shelton
openalex   +1 more source

Food Microbiology–Dairy [PDF]

Journal of AOAC INTERNATIONAL, 1992
openaire   +2 more sources

Technological Innovations and Applications of Spatial Transcriptomics in Livestock and Poultry Research

Animal Research and One Health, EarlyView.
The paper is divided into three main sections: a review of the development of spatial transcriptomics technology, its applications in livestock and poultry research, and its future prospects. This article provides an overview of the current state of spatial transcriptomics in animal research, exploring its integration with multiomics technologies as ...
Mingyu Wang, Ao Guo, Lin Zhang, Shengru Wu, Juan Du, Taiyong Yu   +5 more
wiley   +1 more source

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp

Heliyon, 2018
In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were ...
S.S. Senadeera, P.H.P. Prasanna, N.W.I.A. Jayawardana, D.C.S. Gunasekara, P. Senadeera, A. Chandrasekara   +5 more
doaj  

Challenges of teaching food microbiology in Brazil. [PDF]

Braz J Microbiol, 2020
de A F F Finger J, de Menezes JBF, de Melo Franco BDG, Landgraf M, Raspor P, Pinto UM.   +5 more
europepmc   +1 more source

Food Microbiology (Nondairy) [PDF]

Journal of AOAC INTERNATIONAL, 1988
openaire   +3 more sources

Podcasts in health education—Insights from a scoping review and survey

Anatomical Sciences Education, EarlyView.
Abstract Podcasts have rapidly emerged as a powerful tool for health communication, especially since the COVID‐19 pandemic. While evidence shows that podcasts can enhance student knowledge, confidence, and flexibility in learning, their educational impact is primarily studied within formal academic contexts.
Matthew J. Barton, Mari Okada, Michael Todorovic   +2 more
wiley   +1 more source

Separation of viable lactic acid bacteria from fermented milk

Heliyon, 2018
Probiotics are live microorganisms that provide health benefits to humans. Some lactic acid bacteria (LAB) are probiotic organisms used in the production of fermented foods, such as yogurt, cheese, and pickles.
Tomohiko Nishino, Yusuke Matsuda, Yuna Yamazaki   +2 more
doaj  

Cyber Food Swamps: Investigating the Impacts of Online-to-Offline Food Delivery Platforms on Healthy Food Choices [PDF]

arXiv
Online-to-offline (O2O) food delivery platforms have greatly expanded urban residents' access to a wide range of food options by allowing convenient ordering from distant food outlets. However, concerns persist regarding the nutritional quality of delivered food, particularly as the impact of O2O food delivery platforms on users' healthy food remains ...
arxiv  

Food Microbiology: The Past and the New Challenges for the Next 10 Years. [PDF]

Front Microbiol, 2020
Suzzi G, Corsetti A.
europepmc   +1 more source