Results 1 to 10 of about 7,760,945 (320)
Estimating the environmental impacts of 57,000 food products
Proceedings of the National Academy of Sciences of the United States of America, 2022 Significance One barrier to enabling transitions to more environmentally sustainable food systems is the lack of detailed environmental impact information.
Michael A. Clark +9 more
semanticscholar +1 more source
Foods, 2022 Colour is one of the most relevant organoleptic attributes that directly affects consumers’ acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore ...
M. M. Silva, F. Reboredo, F. Lidon
semanticscholar +1 more source
Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review
Antioxidants, 2022 Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds
B. Vidović +6 more
semanticscholar +1 more source
Molecules, 2021 The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products.
M. Pateiro +6 more
semanticscholar +1 more source
Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review
Food and Bioprocess Technology, 2022 From the past few decades, consumers’ demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target ...
Sourav Misra +3 more
semanticscholar +1 more source
International Journal of Food Science, 2022 This study is aimed at optimizing the Saffron essential oil (SEO) nanoparticles using the ionic gelation method. Response surface methodology (RSM) with Box-Behnken design (BBD) was applied to investigate the optimum conditions and the effects of three ...
Fitri Astutiningsih +3 more
doaj +1 more source
Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations
Processes, 2022 Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This review presents the most popular assays of TAC and their limitations, databases of TAC of food products, their application in clinical studies, and the effect ...
Izabela Sadowska-Bartosz, G. Bartosz
semanticscholar +1 more source
Method of fish quality preservation at deep handling of raw materials [PDF]
E3S Web of Conferences, 2020 Deep cutting of fish raw materials is a priority for fish processing enterprises. The the influence of high-pressure processing of fish fillets has been studied and it has been shown that the impact of pressure above 100 MPa leads to a decrease in the ...
Boitsova Tatyana +4 more
doaj +1 more source
Calcium Absorption from Food Products: Food Matrix Effects
Nutrients, 2021 This article reviews physicochemical aspects of calcium absorption from foods. Notable differences are observed between different food products in relation to calcium absorption, which range from 50% of calcium in the foods.
Blerina Shkembi, T. Huppertz
semanticscholar +1 more source
Feeding bovine milks with low or high IgA levels is associated with altered re-establishment of murine intestinal microbiota after antibiotic treatment [PDF]
PeerJ, 2016 Antibiotics are a vital and commonly used therapeutic tool, but their use also results in profound changes in the intestinal microbiota that can, in turn, have significant health consequences.
Alison J. Hodgkinson +3 more
doaj +2 more sources