Results 211 to 220 of about 648,295 (268)

Seroprevalence of spotted fever rickettsiosis and ehrlichiosis among food processing workers and their families in Latino communities in North Carolina. [PDF]

PLOS Glob Public Health
Cutshaw MK, Sciaudone M, Vasquez-Martinez B, McClean CM, Kharabora O, Murray K, Strohminger S, Zivanovich MM, Gurnett R, Salgado EM, Boyce RM, Bowman NM.   +11 more
europepmc   +1 more source

Controllable liquid metal boundaries to improve microwave heating efficiency and uniformity in food processing. [PDF]

Curr Res Food Sci
Wang J, Yao B, Gong R, Zheng Q, Liu Y, Zhong R, Xiang T.   +6 more
europepmc   +1 more source

Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend. [PDF]

Food Chem X
Ozkan G, Oner ME, Fischer A, Juadjur A, Aganovic K, Dräger G, Capanoglu E, Esatbeyoglu T.   +7 more
europepmc   +1 more source

Further Research in Food Processing Safety and Quality from Field to Fork. [PDF]

Foods
Lazarević-Pašti T, Potkonjak N.
europepmc   +1 more source

Survey data on firm-level surplus food and food waste management from the Italian food processing industry. [PDF]

Sci Data
Valentini G, Randellini N, Scotti G, Garrone P.   +3 more
europepmc   +1 more source

Food processing levels and processed food intake classification

Future Foods
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Processed foods and food reward

Science, 2019
Processed foods compromise the fidelity of gut-brain signaling of food ...
Dana M, Small, Alexandra G, DiFeliceantonio   +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   +3 more sources

Processing of Food Powders

2007
The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia, Chamayou, Alain, Dewettinck, Koen, Frédéric, Depypere, Dumoulin, Elisabeth, Fitzpatrick, John, Meesters, Gabrie   +6 more
openaire   +2 more sources

Effects of food processing on food allergens

Molecular Nutrition & Food Research, 2009
AbstractFood allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry.
Shridhar K, Sathe, Girdhari M, Sharma
openaire   +2 more sources