Results 161 to 170 of about 1,884,367 (248)

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods. [PDF]

Nat Food
Raita J, Ahmed H, Chen K, Houttu V, Haikonen R, Kårlund A, Kortesniemi M, Yang B, Koistinen V, Hanhineva K.   +9 more
europepmc   +1 more source

Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based <i>Koko</i> and <i>Zoomkoom</i>. [PDF]

Foods
Wuni A, Alemawor F, Mills-Robertson FC, Boateng EF, Owusu-Kwarteng J.   +4 more
europepmc   +1 more source

Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing. [PDF]

Food Chem X
Sun X, Yang C, Zhang W, Zheng J, Ou J, Ou S.   +5 more
europepmc   +1 more source

Development of Cashew and Pistachio Ladders through a Food-Processing Approach. [PDF]

Foods
Shwe Yee N, Ng HK, Zeng J, Bao J, Campbell DE, Turner PJ, Lee NA.   +6 more
europepmc   +1 more source

Mutagen Formation during Commercial Processing of Foods

, 1986
Cheryl A. Krone, Sophia M. J. Yeh, Wayne T. Iwaoka   +2 more
openalex   +1 more source

Chemistry and Food Processing [PDF]

Nature, 1952
openaire   +2 more sources

Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation. [PDF]

Foods
Anumudu CK, Onyeaka H, Ekwueme CT, Hart A, Isaac-Bamgboye F, Miri T.   +5 more
europepmc   +1 more source

Survey of Fusarium Mycotoxins Contamination in Cereals and Foodstuffs, and Fate of Mycotoxins During Food Processing

, 1987
Hisashi KAMIMURA, Setsuko TABATA, Y. TAMURA, Kazuo YASUDA, Hirofumi USHIYAMA, Hideki Hashimoto, Motohiro NISHIJIMA, Taichiro Nishima   +7 more
openalex   +2 more sources

Productivity Growth and Input Mix Changes in Food Processing [PDF]

, 1992
Adesoji O. Adelaja
openalex   +1 more source

Cold Plasma-A Sustainable Energy-Efficient Low-Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications. [PDF]

Int J Food Sci
Sharma R, Nath PC, Rustagi S, Sharma M, Inbaraj BS, Dikkala PK, Nayak PK, Sridhar K.   +7 more
europepmc   +1 more source