Results 31 to 40 of about 3,916,741 (352)

Fortification of fruit products - A review

Czech Journal of Food Sciences, 2022
Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention.
Eugene Okraku Asare, Novel Kishor Bhujel, Helena Čížková, Aleš Rajchl   +3 more
doaj   +1 more source

Recent Advances in the Fabrication of Intelligent Packaging for Food Preservation: A Review

Processes
The advancement of intelligent packaging technologies has emerged as a pivotal innovation in the food industry, significantly enhancing food safety and preservation. This review explores the latest developments in the fabrication of intelligent packaging,
Tshamisane Mkhari, Jerry O. Adeyemi, O. Fawole   +2 more
semanticscholar   +1 more source

Differentiation between fresh and thawed chicken meats

Czech Journal of Food Sciences, 2013
Adulteration of fresh meat and its possible substitution with frozen and thawed meat represents a problem, since thawed meat has not only lower sensory qualities than fresh meat but also a lower price.
Anna ŠIMONIOVÁ, Bo-Anne ROHLÍK, Tereza ŠKORPILOVÁ, Michaela PETROVÁ, Petr PIPEK   +4 more
doaj   +1 more source

Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability

Sustainability
Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms ...
Hugo M. Lisboa, M. B. Pasquali, Antonia Isabelly Monteiro Dos Anjos, A. Sarinho, Eloi Duarte de Melo, Rogério Andrade, Leonardo Batista, Janaina Lima, Yasmin Diniz, Amanda Barros   +9 more
semanticscholar   +1 more source

Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design

Frontiers in Nutrition, 2023
Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc.
Adrienn Varga-Tóth, Csaba Németh, István Dalmadi, Tamás Csurka, Renáta Csorba, Majd Elayan, Munkhnasan Enkhbold, Karina Hidas, László Ferenc Friedrich   +8 more
doaj   +1 more source

Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity

International Journal of Food Science
This research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5%
Most. Jesmin Akhter, Md. Al-Amin, Md Akram Hossain, Md. Murtuza Kamal   +3 more
doaj   +1 more source

Food Preservation by Freezing [PDF]

, 1948
PDF pages ...
Brown, H. D., Ferguson, C. M., Garvin, Alma L., Kunkle, L. E.   +3 more
core  

The (Glg)ABCs of cyanobacteria: modelling of glycogen synthesis and functional divergence of glycogen synthases in Synechocystis sp. PCC 6803

FEBS Letters, EarlyView.
We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee, Dimitrios Bekiari, Sofia Doello, Karl Forchhammer   +3 more
wiley   +1 more source

QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS

Harčova Nauka ì Tehnologìâ, 2020
Nowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production.
K. Khvostenko, Z. Goranova, T. Petrova
doaj   +1 more source

food preservation

, 2023
Every living organism needs food to survive. Foods have many nutrients like carbohydrates, fats, proteins, vitamins, or minerals etc. These nutrients are ingested and digested by an organism to produce energy which is required to stimulate growth and maintain normal life process and as such, the increase in demand for agricultural produce necessitates ...
openaire   +1 more source