Results 11 to 20 of about 95,424 (219)
Polysaccharides, 2022 Food that is still fit for consumption is wasted in the domestic environment every day, so food packaging technologies are being developed that will monitor the quality of the products in real time. Highly perishable milk is currently one of the products
Samiris Côcco Teixeira +8 more
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Bibliometric analysis on carcinogenic and non-carcinogenic risk assessment of heavy metals from cereal products [PDF]
Exploration of Foods and FoodomicsHeavy metal contamination of food is a critical global health issue due to its toxic, bioaccumulative, and often carcinogenic effects. This study presents a comprehensive bibliometric analysis of research published between 2000 and 2024 on health risk ...
Gabriel Mustatea +4 more
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Nonlinear Response of Strong Nonlinear System Arisen in Polymer Cushion
Abstract and Applied Analysis, 2013 A dynamic model is proposed for a polymer foam-based nonlinear cushioning system. An accurate analytical solution for the nonlinear free vibration of the system is derived by applying He's variational iteration method, and conditions for resonance are ...
Jun Wang +3 more
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Development of Gummy Candy with Date Paste and Natural Preservatives: Rheological and Physical Properties [PDF]
Food Technology Research JournalThis study aimed to enhance gummy candy by incorporating date paste and varying ratios of gelling agents—gelatin (12%, 15%, and 17%) and starch (2%, 4%, and 6%)—to evaluate their effects on rheological and physicochemical properties.
Amira, S. El-mahrouky +2 more
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Polysaccharides, 2021 On behalf of a circular economy, regular plastics have been replaced by biodegradable packagings. Besides, active films have been applied to improve the shelf-life and quality of foods.
Taíla V. de Oliveira +9 more
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Preliminary Study on Biosensor-Type Time-Temperature Integrator for Intelligent Food Packaging
Sensors, 2018 A glucose biosensor was utilized as a platform for the time-temperature integrator (TTI), a device for intelligent food packaging. The TTI system is composed of glucose oxidase, glucose, a pH indicator, and a three-electrode potentiostat, which produces ...
A. T. M. Mijanur Rahman +4 more
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Foods, 2015 Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L.
Muthu Dharmasena +3 more
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Croatian Journal of Food Science and Technology, 2015 A central composite rotatable design (CCRD) was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml), passion fruit juice (10-30 ml) and sucrose (9.00-10.50g).
S. Nadanasabapathi +2 more
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Quality of Japanese quail (Coturnix coturnix japonica) eggs after extended refrigerated storage
Journal of Applied Poultry Research, 2022 SUMMARY: Commercial Japanese quail (Coturnix c, japonica) eggs were stored for 0, 30, 60, 90, and 120 d at 4°C to determine the effects of storage on egg quality.
J.K. Northcutt +2 more
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Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating [PDF]
Journal of Food and Dairy Sciences, 2017 Persimmon (Diospyros kaki J.) is a subtropical fruit with short postharvest life. The effect of pectin and guar gum based edible coatings was studied under certain conditions of plasticizer, antioxidants and antimicrobial agents.
R. Gomaa, Mona Elabd
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