Results 51 to 60 of about 21,081,286 (417)
Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91 [PDF]
, 2006 Four concept papers outline parameters for the further development of organic food processing. They are based on other work already executed in the subproject 5 Processing in the QLIF-project, in particular the literature survey on “Underlying Principles
Beck, Alexander +2 more
core
Comprehensive Reviews in Food Science and Food Safety, 2020 Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with
Qiaozhi Zhang, Yanbo Wang, L. Fu
semanticscholar +1 more source
Population Ecology, EarlyView.We investigate the seasonal dynamics of two freshwater snails, Biomphalaria straminea and Melanoides tuberculata, in artificial reservoirs of the Brazilian semiarid region. Despite regulated hydrology, B. straminea exhibited strong seasonal fluctuations associated with dry periods, while M. tuberculata maintained stable populations throughout the year,
Lucas Henrique Sousa da Silva +6 more
wiley +1 more source
GRAIN EXTRUSION OF MIXTURES ON THE BASIS OF GERMINATED TRITICALE
Алматы технологиялық университетінің хабаршысы, 2021 Extrusion of grain mixtures on the basis of sprouted triticale is considered. It is noted that the temperature zones that correspond to the evaporation of moisture formed during thermal decomposition of the studied mixtures, taking into account the low ...
G. E. Zhumalyeva +5 more
doaj
Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP) [PDF]
, 2010 The overall objective of the project was to optimise organic production and processing in order to improve food quality and increase health promoting aspects in consumer products.
Kahl, Johannes +6 more
core
The application of PEF technology in food processing and human nutrition
Journal of food science and technology, 2020 During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products.
Karolina Nowosad +3 more
semanticscholar +1 more source
FEBS Letters, EarlyView.B cells sense external mechanical forces and convert them into biochemical signals through mechanotransduction. Understanding how malignant B cells respond to physical stimuli represents a groundbreaking area of research. This review examines the key mechano‐related molecules and pathways in B lymphocytes, highlights the most relevant techniques to ...
Marta Sampietro +2 more
wiley +1 more source
JUSTIFICATION MODES MICRONIZED SUBSTANCE LEGUMES
Алматы технологиялық университетінің хабаршысы, 2021 To achieve the necessary quality properties of the products of leguminous crops, along with the use of leguminous seeds flour, various processing tools are used: extrusion, micronization.
M. ZH. Sultanova +5 more
doaj
Hermetic storage - an ecofriendly safe storage method for long term storage of black gram
Julius-Kühn-Archiv, 2018 India is the primary origin of the black gram that is majorly cultivated in the southern part of Asian countries. About 70% of world black gram production comes from India.
Meenatchi, R. +4 more
doaj +1 more source
Critical reviews in food science and nutrition, 2020 Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods.
Sofie Rousseau +4 more
semanticscholar +1 more source