Results 251 to 260 of about 3,201,295 (303)

Heat-generated meat crust as an intrinsic antioxidant: inhibition of lipid peroxidation and sensory enhancement in food products. [PDF]

Curr Res Food Sci
Asido E, Zeigerman H, Kanner J, Tirosh O.   +3 more
europepmc   +1 more source

The Relationship Between the Level of Food Neophobia and Children's Attitudes Toward Selected Food Products. [PDF]

Nutrients
Długoński Ł, Skotnicka M, Zborowski M, Skotnicki M, Folwarski M, Bromage S.   +5 more
europepmc   +1 more source

Corrigendum to "Home-made vs industry-made: nutrient composition and content of potentially harmful compounds of different food products" [Curr. Res. Food Sci. 10 (2025) 100958]. [PDF]

Curr Res Food Sci
Pellegrini B, Strootman LX, Fryganas C, Martini D, Fogliano V.   +4 more
europepmc   +1 more source

Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. [PDF]

Foods
García-Barón SE, Carmona-Escutia RP, Herrera-López EJ, Leyva-Trinidad DA, Gschaedler-Mathis A.   +4 more
europepmc   +1 more source

Nutrients of concern for older infants and young children in packaged food products available in Nepali retail stores. [PDF]

Lancet Reg Health Southeast Asia
Sharma N, Lamichhane P, Love P, Poudel PK, Russell C, Bell C.   +5 more
europepmc   +1 more source

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Food production and food security

Veterinary Record, 2008
SIR, — We are writing to express grave concerns over the rapidly worsening situation both in worldwide and (imminently) in domestic food production. For the uk (a net importer of food, with half of all vegetables and 95 per cent of all fruit now being imported) this is an issue that needs ...
Jonathan M, Williams, Paul A, Roger, Susan, Haywood   +2 more
openaire   +4 more sources

Food production

2019
The term menu du jour (French) or menu del dia (Spanish) is sometimes used instead of the term table d’hôte menu. Another menu term used is carte du jour (literally ‘card of the day’), or ‘menu of the day’, which can also be a fixed meal with one or more courses for a set price. A prix fixe (fixed price) menu is similar.
John Cousins, David Foskett, David Graham, Amy Hollier   +3 more
openaire   +2 more sources

Food and Food Products

2009
The consumer acceptance and, consequently, the commercial value of foods and food products depend considerably not only on the quality and quantity of colour pigments but also on the composition and amount of aroma substances. As this class of compounds occurs generally at very low concentration, their separation and quantitation require the use of ...
openaire   +1 more source

Food allergy: predictive testing of food products

Environmental Toxicology and Pharmacology, 1997
Food allergy is a substantial cause of distress in humans. Several biotechnological techniques can be applied to reduce the antigenicity of food proteins to produce for instance hypoallergenic infant formulas. Biotechnological techniques synthesizing new proteins or new biological varieties for applications in food are also available.
Houben, G.F., Knippels, L.M.J., Penninks, A.H.   +2 more
openaire   +3 more sources

Explaining commercial food production

Veterinary Record, 2014
ON the anniversary of the ‘horsemeat scandal’, it has become clear that it is more important than ever that the general public understands how food reaches their plates. Unfortunately, fear of bad publicity could mean that some of the agri-food sector may be reluctant to come …
Stephen, May, Mandy, Nevel, Martin, Smith   +2 more
openaire   +2 more sources