Results 1 to 10 of about 8,000,776 (354)
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
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The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products
Foods, 2023 Microbial shelf life refers to the duration of time during which a food product remains safe for consumption in terms of its microbiological quality.
Fatih Tarlak
semanticscholar +1 more source
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
AJN, American Journal of Nursing, 1915 "References" at end of each chapter. ; Mode of access: Internet.
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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
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