Results 1 to 10 of about 970,331 (323)

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Journal of Food Quality, 2023
Stevia rebaudiana has grown in popularity and consumption across the world as an excellent natural sweetener due to its 300 times sweetness than sugar. Since Stevia leaves are often used in their dried state, the drying process has an inevitable effect ...
Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam, Surekha Bhatia   +3 more
doaj   +1 more source

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Journal of Food Quality, 2022
Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production ...
Md. Iftekhar Kabir, Towkir Ahmed Ove, Md. Murtuza Kamal, Safayetul Karim, S. M. Kamrul Hasan, Md. Raihanul Haque, Most. Jesmin Akhter   +6 more
doaj   +1 more source

STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR THE DEVELOPMENT OF TECHNOLOGIES FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES

Алматы технологиялық университетінің хабаршысы, 2022
This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the ...
M. T. VELYAMOV, A. B. OSPANOV, I. POTOROCO, S. M. VELYAMOV, L. A. KURASOVA, A. B. TAGAYEVA, A. Z. SARSENOVA, A. E. KAYIRBAEVA, N. A. SADYKOVA   +8 more
doaj   +1 more source

Personal Food Model [PDF]

Proceedings of the 28th ACM International Conference on Multimedia (MM '20), October 12--16, 2020, Seattle, WA, USA, 2020
Food is central to life. Food provides us with energy and foundational building blocks for our body and is also a major source of joy and new experiences. A significant part of the overall economy is related to food. Food science, distribution, processing, and consumption have been addressed by different communities using silos of computational ...
arxiv   +1 more source

Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

Journal of Animal Science and Technology, 2023
Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study,
Seung-Hye Woo, Jung-Min Sung, Heejin Park, Jake Kim, Yea-Ji Kim, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi   +7 more
doaj   +1 more source

Muti-Stage Hierarchical Food Classification [PDF]

, 2023
Food image classification serves as a fundamental and critical step in image-based dietary assessment, facilitating nutrient intake analysis from captured food images. However, existing works in food classification predominantly focuses on predicting 'food types', which do not contain direct nutritional composition information.
arxiv   +1 more source

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

Journal of Animal Science and Technology, 2020
In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly.
Tae-Kyung Kim, Hae In Yong, Hae Won Jang, Young-Boong Kim, Jung-Min Sung, Hyun-Wook Kim, Yun-Sang Choi   +6 more
doaj   +1 more source

Biochemical and Structural Characterization of a Novel Bacterial Tannase From Lachnospiraceae bacterium in Ruminant Gastrointestinal Tract

Frontiers in Bioengineering and Biotechnology, 2021
Tannases are a family of esterases that catalyze the hydrolysis of ester and depside bonds present in hydrolyzable tannins to release gallic acid. Here, a novel tannase from Lachnospiraceae bacterium (TanALb) was characterized.
Lijun Guan, Lijun Guan, Kunlun Wang, Kunlun Wang, Yang Gao, Yang Gao, Jialei Li, Jialei Li, Song Yan, Song Yan, Nina Ji, Chuanying Ren, Chuanying Ren, Jiayou Wang, Ye Zhou, Ye Zhou, Bo Li, Bo Li, Shuwen Lu, Shuwen Lu   +19 more
doaj   +1 more source

Statement on List of Representative Substances for Testing

EFSA Journal, 2012
EFSA is requested to carry out a risk assessment on groups of flavouring substances listed in a Register prior to their authorisation and inclusion in a Union list according to Commission Regulation (EC) No 1565/2000.
EFSA Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Guidance on the data required for the risk assessment of flavourings to be used in or on foods

EFSA Journal, 2010
This Opinion follows a request from the European Commission for the data required for the risk assessment of flavourings. The Panel considered that the elaboration of a proposal concerning the data required for the risk assessment of new flavouring ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source