Results 131 to 140 of about 2,036,267 (368)
VALUE-AT-RISK AND FOOD SAFETY LOSSES IN TURKEY PROCESSING [PDF]
Food safety risks and microbial outbreaks have significant health impacts on society as a whole, as well as economic loss to food processing firms. According to the U.S. Centers for Disease Control (CDC), an estimated 76 million foodborne illnesses occur
Kaitibie, Simeon +2 more
core +1 more source
Food poisoning due to yam flour consumption in Kano (Northwest) Nigeria [PDF]
, 2009 Food poisoning is known to occur sporadically from time to time due to poor hygienic preparations. Its occurrence rarely assumes epidemic proportion. The objective was to report the occurrence of food poisoning due to yam flour among three families which
Adeleke, SI
core +1 more source
FEBS Open Bio, EarlyView.The relationship between anabolic and catabolic processes governing lung cancer cell growth is nuanced. We show that ATG4B, an autophagy regulator, is elevated in lung cancer and that high ATG4B is associated with worse patient outcomes. Targeting ATG4B in cells reduces growth, protein synthesis, and mTORC1 activity, demonstrating a new relationship ...
Patrick J. Ryan +6 more
wiley +1 more source
EFSA Journal, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 15 flavouring substances in the Flavouring Group Evaluation 12, Revision 5, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
FEBS Open Bio, EarlyView.Excess Ca2+ ions activate the Calcium‐Sensing Receptor (CaSR), which subsequently drives the uptake of excess inorganic phosphate (Pi) via the Pi transporter (Pit−1) in chondrocytes. This mechanism causes a toxic increase in intracellular Pi concentration, ultimately leading to chondrocyte apoptosis and pathological mineralization. Excess extracellular
Sachie Nakatani +7 more
wiley +1 more source
Food Chain Processes and Food Quality
, 2017 This chapter examines the relationship between the quality of foods and the processes in the food chains that deliver those foods. Food quality is ultimately a question of consumer perception. Actors in the food chain should have the common goal of delivering high-quality food to consumers.
openaire +2 more sources
Autophagosome marker, LC3, is released extracellularly via several distinct pathways
FEBS Open Bio, EarlyView.This study establishes a novel HiBiT‐tagging system for ultrasensitive detection of LC3, revealing multiple pathways for its extracellular secretion. It demonstrates that LC3 is released via both autophagy‐dependent and ‐independent mechanisms, including a novel route for nonlipidated LC3‐I.
Koki Saito +3 more
wiley +1 more source
Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients [PDF]
, 2019 Ramachandran Chelliah +16 more
openalex +1 more source
FEBS Open Bio, EarlyView.This research protocol outlines a workflow for nuclear magnetic resonance (NMR)‐based metabolomics in the agri‐food sector. Using two case studies—strawberry leaves (solid matrix) and wine (liquid matrix)—it details the procedures for sample preparation, data acquisition, and processing.
Andrea Fernández‐Veloso +4 more
wiley +1 more source