Results 211 to 220 of about 1,884,367 (248)

By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition. [PDF]

Sci Rep
Kruk M, Ponder A, Horoszewicz J, Popławski D, Król K, Leszczyńska J, Jaworska D, Trząskowska M.   +7 more
europepmc   +1 more source

The use of food processing terminology in Australian news media: a content analysis. [PDF]

Public Health Nutr
Russell C, Russell C, Sievert KE, Dickie S, Machado PP.   +4 more
europepmc   +1 more source

Children of Nature: Thoughts on Targeted and Untargeted Analytical Approaches to Decipher Polyphenol Reactivity in Food Processing and Metabolism. [PDF]

J Agric Food Chem
Kuhnert N.
europepmc   +1 more source

Assessing the cost barrier for small and medium food processing businesses to meet Preventive Controls for Human Foods standards. [PDF]

PLoS One
Fitzsimmons JA, Kinchla AJ, Allingham C.
europepmc   +1 more source

Effect of Bacteriophages against Biofilms of Escherichia coli on Food Processing Surfaces. [PDF]

Microorganisms
Brás A, Braz M, Martinho I, Duarte J, Pereira C, Almeida A.   +5 more
europepmc   +1 more source

Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing. [PDF]

Food Chem X
Lee HY, Lee JH, Cho DY, Jang KJ, Jeong JB, Kim MJ, Lee GY, Jang MY, Lee JH, Cho KM.   +9 more
europepmc   +1 more source

Towards planetary boundary sustainability of food processing wastewater, by resource recovery & emission reduction: A process system engineering perspective.

Carbon Capture Sci Technol
Durkin A, Vinestock T, Guo M.
europepmc   +1 more source

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Processed foods and food reward

Science, 2019
Processed foods compromise the fidelity of gut-brain signaling of food ...
Alexandra G. DiFeliceantonio, Dana M. Small   +1 more
openaire   +2 more sources

Polysaccharides and food processing

Carbohydrate Research, 1985
The rôle of polysaccharides during processing and for the quality of foods is discussed. Starch is the most important energy source for man. Most other polysaccharides are not metabolized for energy, but play an important rôle as dietary fibres. Pectins, alginates, carrageenans, and galactomannans are discussed as functional food additives in relation ...
Pilnik, W., Rombouts, F.M.
openaire   +4 more sources